Authentic Pennsylvania Dutch Shoo Fly Pie
Ingredients & Directions 1/2 c Baking molasses 1 Egg yolk 1/2 ts Baking soda 3/4 c Boiling water 3/4 c Flour 1/2 c Brown sugar 2 tb Butter 1/8 ts Nutmeg 1/8 ts Ground ginger 1/8 ts Ground cloves 1/2 ts Cinnamon 1/4 ts Salt 1 Pastry for 9-inch pie Line 9-inch pie plate with pastry. Mix molasses and egg yolk. Dissolve soda in boiling water and add to egg and molasses. Set aside. Stir dry ingredients together, mixing well. Cut in shortening until mixture looks like coarse crumbs. Pour molasses into pie shell. Sprinkle crumbs evenly over top. Do not stir. Bake at 450 degrees F. 15 minutes, then reduce heat to 350 degrees F. and bake 20 minutes longer. Cool and serve. Serves 8. Jim Bodle, F-Cooking File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcorr.zip Yields 8 Servings
Buttermilk Biscuits
Ingredients & Directions 2 c Unsifted all-purpose flour 1 1/2 ts Baking powder 1 ts Salt 1/2 ts Baking soda 1/2 c Shortening 1 c Buttermilk 1. Preheat oven to 450F. 2. Into medium bowl, sift flour with baking powder, salt, and soda. With pastry blender, cut in shortening until mixture resembles coarse crumbs. 3. Make well in center; pour in milk all at once. Stir with fork just until blended. 4. For drop biscuits: Drop dough by tablespoonfuls, about 2 inches apart, onto ungreased cookie sheet 5. Bake 12 minutes, or until golden brown. Makes 14 to 16. CHEESE BISCUITS: Sift 1 teaspoon dry mustard with the dry ingredients. Stir in 3/4 cup grated, sharp Cheddar cheese before adding milk. Proceed as directed. BACON BISCUITS: Stir 1/3 cup crumbled, crisp cooked bacon into dry ingredients before adding milk. Proceed as directed. HERB BISCUITS: Stir 1/4 cup snipped, fresh chives or parsley into dry ingredients before adding milk. Proceed as directed. Yields 1 Servings
White Chocolate Mousse Cheesecake With Sun-dried Cherries
Ingredients & Directions 9 oz White chocolate 3 ts Gelatin powder 1 qt Soft whipping cream 8 oz Sugar 2 lb Cream cheese 4 oz Caramel DeLites Cookies, Diced and crumbled 4 oz Shortbread Cookies, diced And crumbled 4 oz Praline Royale Cookies, Diced and crumbled 6 oz Sun-dried cherries 1 oz Melted butter Melt chocolate. Dissolve gelatin with 1 oz of water. Place cream cheese and sugar in mixing bowl. Use medium speed for 10 minutes. When mixture is soft and creamy add melted white chocolate and gelatin. Mix for two minutes. Add whipped cream and sundried cherries. To assemble: Grease a 10-inch mold with butter and cover sides with the Shortbread crumbles. Pour Caramel DeLite crumbles on bottom, then pour the cheesecake mixture over the first layer of cookies.. On top of that pour the Praline Royale mixture. Alternate the cheese and cookie layers. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip Yields 1 Servings
Low Calorie Low Fat Chocolate Chip Cookies
Ingredients & Directions 1/2 c Granulated sugar 1/4 c Packed brown sugar 1/4 c Margarine; softened 1 ts Vanilla 1 Egg white 1 c All-purpose flour 1/2 ts Baking soda 1/4 ts Salt 1/2 c Miniature semisweet Chocolate chips Heat oven to 375 degrees. Mix sugars, margarine, vanilla, and egg white in large bowl. Stir in flour, baking soda, and salt. Stir in chocolate chips. Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown. Cool slightly; remove from cookie sheet. Cool on wire rack. cookie: 60 calories; 20 calories from fat; 2 gram fat; 0 mg cholesterol NOTES: These cookies are great. They are very sweet though. I’ve only used an egg white when I’ve made these. Also, the dough is kind of crumbly. I ended up kind of forming them with a spoon and my hands into little balls. My experience was that they only took about 8 minutes to bake. I let them cool on the sheets for about 5 minutes before easily moving them to cooling racks. The dough makes them look like they’re not going to turn out, but I was pleasantly surprised the first time I made them. You won’t be able to tell that they’re low calorie and low fat. ENJOY! Let me know if you like them. Amy Lampert Yields 2 servings
Lavash (armenian Cracker Bread)
Ingredients & Directions 1 pk Dry yeast 1 1/2 c Warm water 1 ts Salt 2 c All-purpose flour 2 c Whole wheat flour Toasted sesame seeds Sprinkle yeast into warm water in large bowl and stir until dissolved. Add salt. Combine all-purpose and whole wheat flours and add enough to yeast mixture to make stiff dough. Turn out on floured surface and knead until smooth and elastic, 8 to 10 minutes. Shape into ball. Place in greased bowl and turn to grease top. Cover and let rise until doubled in bulk, about 1 1/2 hours. Punch down and let rise again until doubled, about 30 minutes. Divide dough into 8 pieces and roll each out on lightly floured surface to very thin circle about 9 inches in diameter. Place, one at a time, on baking sheet and sprinkle with sesame seeds. Bake at 400F 5 to 6 minutes, or until bread appears dry, lightly browned and blistered. Run palest side under hot broiler until lightly browned. Cool and store in dry place. From Yields 8 Servings
Porter Cake
Ingredients & Directions 1 lb Flour Rind of one lemon 1/2 lb Currants 1/2 lb Butter 1/2 lb Raisins 1 ts Bicarbonate of soda 1/4 lb Mixed peel Bottle Guinness or stout 3/4 lb Brown sugar 4 x Eggs 2 tb Mixed spice (nutmeg&cinnamon Sift the flour and cut in the butter. Add the fruit, spice, peel, etc. Beat eggs. Heat Guinness or other stout and pour it over the bicarbonate of soda. Pour stout and eggs over dry ingredients. Mix well and beat for 15 minutes. Bake in a well-greased pan in a moderate oven, 350F, for 2 1/2 ~ 3 hours. Keep for a week before cutting. Yields 4 servings
Banana Caramel Pie
Ingredients & Directions 4 Ripe bananas; peeled, sliced 1 Purchased vanilla wafer -crust or butter; (6-ounce) ; shortbread crust 1/4 c Purchased caramel topping; -room temperature 1 c Chilled whipping cream 1 tb Powdered sugar 1 ts Vanilla extract 1/3 c Coarsely chopped -chocolate-covered ; English toffee Layer bananas in bottom of crust. Drizzle caramel topping over. Beat cream, sugar and vanilla in bowl until stiff peaks form. Spread over bananas, swirling top of mixture decoratively with spatula. Sprinkle toffee around edge of pie. Chill at least 1 hour and up to 6 hours. Cut pie into wedges and serve. Serves 8. Yields 1 servings
