Hot Fudge Pudding Cake
Ingredients & Directions 1 1/4 c Granulated sugar — divided 1 c All-purpose flour 7 tb Hershey’s Cocoa; divided 2 ts Baking powder 1/4 ts Salt 1/2 c Milk 1/3 c Butter or margarine — melted 1 1/2 ts Vanilla extract 1/2 c Packed light brown sugar 1 1/4 c Hot water Whipped topping Heat oven to 350 degrees Fahrenheit. In bowl, stir together 3/4 cup granulated sugar, flour, 3 tablespoons cocoa, baking powder and salt. Stir in milk, butter and vanilla; beat until smooth. Pour batter into ungreased 8-or 9-inch square baking pan. Stir together remaining 1/2 cup granulated sugar, brown sugar and remaining 4 tablespoons cocoa; sprinkle mixture evenly over batter. Pour hot water over top; do not stir. Bake 35 to 40 minutes or until center is almost set. Let stand 15 minutes; spoon into dessert dishes, spooning sauce from bottom of pan over top. Garnish with whipped topping, if desired. About 8 servings. Hershey’s is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. Meal- Yields 8 Servings
Apple Custard Tart
Ingredients & Directions 1 9- or 10-inch unbaked pastry -shell 1 1/2 c Borden sour cream 1 cn (14-oz) Eagle Brand -sweetened condensed milk -(not evaporated milk) 1/4 c Frozen apple juice -concentrate; thawed 1 Egg 1 1/2 ts Vanilla extract 1/4 ts Ground cinnamon 2 md All-purpose apples; -cored; pared and thinly -sliced 1 tb Margarine or butter CINNAMON GLAZE 1/4 c Thawed apple juice -concentrate 1 ts Cornstarch 1/4 ts Cinnamon Bake shell at 375 degrees for 15 minutes. In mixer bowl beat sour cream, sweetened condensed milk, juice concentrate, egg, vanilla, and cinnamon; pour into shell. Bake 30 minutes or until set. Cool. In skillet cook apples in margarine until tender. Arrange on pie top with glaze. Refrigerate leftovers. Cinnamon Glaze: In saucepan, mix 1/4 cup thawed frozen apple juice concentrate, 1 teaspoon cornstarch and 1/4 teaspoon cinnamon; cook and stir until thickened. FROM “EAGLE BRAND ALL TIME FAVORITE DESSERTS WITH EAGLE BRAND CONDENSED MILK” From a collection of my mother’s (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen’s MM Recipe Archive, Yields 8 Servings
Beetroot Cake
Ingredients & Directions 8 oz Soft margarine 8 oz Light brown sugar 4 md Eggs – separated Juice of half a lemon 10 oz Self-rasing flour 1 ts Baking powder 4 oz Mixed chopped nuts 8 oz Cooked fresh beetroot, -finely grated. FILLING 4 oz Butter softened 8 oz Cream cheese 8 oz Icing sugar Icing sugar to dust Chopped nuts to decorate Heat oven to gas 4/180c/350 F Grease and line 20cm/8″ deep cake tin (round) Cream margarine & sugar till light and fluffy then beat in egg yolks and lemon juice. Fold in flour baking powder and nuts. Whisk egg whites until stiff then fold into cake mixture with the grated beetroot. Pour into the tin and make slight dip in the middle. Bake for 1 1/4 – 1 1/2 hrs. Remove when skewer comes out clean and allow to cool slightly before turning onto a rack to cool completely. Beat butter, sugar and cheese till smooth. Halve cake and fill with 2 thirds of filling. Spread rest on top and sprinkle with icing sugar and nuts. From Yields 1 Servings
Banana Coconut Cream Pie
Ingredients & Directions FOR THE SHELL 1 c All-purpose flour 3 tb Sugar 1/4 ts Double-acting baking powder 1/8 ts Salt 1/2 Stick cold unsalted butter; -cut into bits (1/4 ; cup) A; (3 1/2-ounce) can ; (about 1 1/3 cups) ; sweetened flaked ; coconut, toasted 1 lg Egg; beaten lightly Raw rice for weighting the -shell -FOR THE FILLING- 1/3 c Sugar 3 tb Cornstarch 3 lg Eggs 2 c Milk; scalded 1 ts Coconut extract 1 ts Vanilla 2 tb Malibu or other -coconut-flavored rum 5 Bananas; abou, up to 6 1/3 c Apple jelly 1 c Well-chilled heavy cream Make the shell: In a food processor or bowl combine well the flour, the sugar, the baking powder, and the salt, add the butter, and blend the mixture until it resembles fine meal. Stir in all but 1 tablespoon of the coconut, reserving the remaining 1 tablespoon for garnish, and the egg, stirring until the mixture forms a dough. Knead the dough lightly on a floured surface several times to blend it well and press it onto the bottom and up the side of an 11-inch fluted tart pan with a removable bottom. Chill the shell for 30 minutes, line it with foil, and fill the foil with the rice. Bake the shell in the lower third of a preheated 375F. oven for 10 minutes, remove the rice and foil carefully, and bake the shell for 5 to 10 minutes more, or until it is golden. Let the shell cool completely in the pan or a rack. Make the filling: In a heavy saucepan whisk together the sugar, the cornstarch, and the eggs, add the milk in a slow stream, whisking, and bring the mixture to a boil over moderate heat, whisking constantly. Simmer the pastry cream, whisking, for 2 minutes, transfer it to a bowl, and stir in the coconut extract, the vanilla, and the Malibu rum. Chill the pastry cream, its surface covered with plastic wrap, for 4 hours, or until it is cold. The pastry cream may be made 1 day in advance and kept covered and chilled. Slice thin on the diagonal enough of the bananas (about 2 1/2) to cover the bottom of the shell in one layer, arrange the slices in the shell, and cover them with the pastry cream, spreading it evenly. Slice thin on the diagonal the remaining bananas and arrange the slices decoratively over the pastry cream in solid layers, making each layer gradually smaller. In a small saucepan melt the apple jelly over moderate heat, while it is still warm brush it over the banana slices, coating them completely, and chill the tart for 1 hour. The tart may be prepared up to this point 1 day in advance and kept covered loosely and chilled. Just before serving, in a chilled bowl beat the cream until it holds stiff peaks, transfer it to a pastry bag fitted with a medium star tip, and pipe it decoratively around the edge of the tart. Sprinkle the cream with the reserved 1 tablespoon coconut and remove the side of the pan. Yields 1 servings
Hawaiian Banana Muffins Or Bread
Ingredients & Directions 1 1/4 c Flour 1 c Sugar 1/2 ts Salt 1 ts Baking soda 1/2 c Crisco 2 Fully ripe bananas 2 Eggs Blend Crisco, bananas and eggs in blender; set aside. Sift dry ingredients together. Add blended ingredients to dry ingredients and mix lightly. Pour into lightly greased andfloured loaf pan. Bake at 350 degrees for 35 to 40 minutes for bread, less time required for muffins. Yields 1 Servings
Hot 'n Nutty Cookies
Ingredients & Directions 3/4 c Unsalted butter; softened 1 c Granulated sugar 1 c Packed brown sugar 2 c Peanut butter; smooth or -crunchy 1/2 c Macadamia nuts; chopped -(optional) 2 Eggs 1 ts Vanilla extract 1 ts TABASCO? pepper sauce 3 c All-purpose flour 1 ts Salt 1 ts Baking soda Preheat oven to 350?F. Lightly butter and flour cookie sheet. In large bowl, cream together butter and sugars. Stir in peanut butter and macadamia nuts; mix until well blended. Add eggs, vanilla and TABASCO? pepper sauce. Mix until well combined. In another bowl, mix together flour, salt and baking soda. Add to nut mixture and stir until blended. Spoon about one heaping tablespoon of batter on prepared cookie sheet. Coat tines of fork in flour and score each cookie in crisscross pattern. Bake l5-l7 minute or until edges begin to turn golden. Set aside to cool on racks. Makes 2 dozen cookies. Busted by Karen Sonnessa ksonness@suffolk.lib.ny.us Yields 24 Servings
Ha'penny Friendship Bread-pg. 3****fjvs25a
Ingredients & Directions DECORATION DIRECTIONS TO DECORATE: Make small 1/2″ slit in top crust of each loaf; insert shinny copper penny. Tie loaves with ribbon and decorate with small sheaf of wheat or other grain, dried flowers, silk flours or dried berries. Attach friendship note which will follow on last note. TO PRESERVE BREAD: Allow loaves to dry in cook dry place for several days until VERY HARD. Spray or brush clear, glossy polyurethane or spray clear, glossy resin around loaf. Let dry; repeat with second coat. When dry, decorate as desired. TIP: Loaves may be brushed with mixture of 1 egg white and 1 tbsp. water before baking. If desired, sprinkle with sesame or poppy seed. For crusty topped loaves, set small pan of water in oven while bread is baking. History and Friendship Poem to follow in next note. Marilyn Sultar Yields 2 servings
