Turtle Pie
Ingredients & Directions 1 e nvelope -unflavored gelatin 1/4 c up cold -water 1 p int -whipping cream; divided 6 o unces -semisweet chocolate chips 2 e ach eggs 1 t easpoon -vanilla 1 b ag Kraft -caramels -CRUST- 2 c ups -chocolate wafer cookies 3/4 c up pecans 1/2 c up butter; -melted Combine crust ingredients. Press in pie plate. Bake at 350 degrees 10 minutes. Cool. Sprinkle gelatin over cold water. Let stand 1 minute. Put in saucepan, stir over low heat until dissolved. Add 1 cup of cream and bring to boil. Put chocolate chips in food processor. Pour milk mixture into processor and blend until chocolate is melted. Add 1/2 cup cream, eggs and vanilla. Beat until smooth. Chill until thick. In bowl mix unwrapped caramels and 1/4 cup cream. Heat in microwave until melted. Stir until smooth. Pour into crust. Cool. Add chocolate mixture on top. Chill. Top with whipped cream. Yields 12 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
Potato And Chives Bread
Ingredients & Directions 1 c Plus 1 Tablespoon. warm -water; about 80F 2 tb Margarine; cut into 8 pieces 1 1/2 ts Salt 1 ts White vinegar 1/2 c Warm mashed potatoes 3 c Bread flour 2 tb Nonfat dry milk 1 1/2 tb Sugar 1 1/2 tb Snipped fresh chives; or 1 -tablespoon freeze-dried -chives 1 3/4 ts Active dry yeast ~ for automatic breadmakers (Makes 1-1/2 lb. loaf) Select Basic or White Bread and regular or medium crust settings. Measure all room temperature ingredients into bread pan in the sequence listed, or as instructed in manual; position pan in automatic breadmaker. Press Start. When bread is done, remove immediately; cool on wire rack at least 15 minutes before slicing. Yields 1 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
Sweet Potato Chocolate Nut Bread
Ingredients & Directions 2 c Mashed sweet potatoes 1 1/2 c Butter 4 Eggs 3 c Flour 1 1/2 c Sugar 2 ts Soda 2 ts Cinnamon 2 ts Baking powder 1/4 ts Nutmeg 1 c Nuts; roasted 1 ts Vanilla 4 oz Semi-sweet chocolate; melted Preheat oven to 350 degrees F. Prepare an 8 inch tube pan. Cream butter, sugar and eggs. Add sweet potatoes and vanilla. Sift dry ingredients. Add to creamed mixture. Add nuts and chocolate. Bake 60 to 70 minutes. Cool and enjoy! Yields 1 Servings
Winkler's Bakery Moravian Sugar Cake
Ingredients & Directions 1/2 c Warm water; 110 deg. 1/2 ts Sugar 2 pk Yeast 3/4 c Warm water; 110 deg. 1/2 c Sugar 2 tb Dry milk 1/4 c Instant mashed potatoes; dry 1/2 c Butter; melted 2 Eggs 6 c Flour 1 c Brown sugar 1 ts Cinnamon 1/2 c Butter; melted Add yeast to 1/2 c. warm water and 1/2 t. sugar. Set aside until yeast bubbles. Add next 7 ingredients plus 1 c. flour. Beat 2 min. with electric mixer on medium speed. With wooden spoon, add remaining flour. Place in a greased bowl; turn once to grease top of dough. Cover and let rise until double – about 1 hour. Punch down dough and put in greased jelly roll pan. Let rise in warm place for 30 min. Spread evenly in pan and sprinkle evenly with brown sugar and cinnamon. Make shallow indentations with fingers and drizzle with 1/2 c. melted butter. Let rise 30 min. Bake until golden brown (about 12-15 min.) at 375 deg. From the Old Salem Cookbook. Yields 20 Servings
Aniseed Cookies
Ingredients & Directions 4 ea Eggs; separated 2 c Flour, all purpose 1 3/4 c Powered sugar; sifted 1/4 t Baking powder 1 x Pinch salt 2 t Aniseed; ground Grease and flour baking sheets. Beat egg yolks, powdered sugar and salt in a large bowl until pale and creamy. Beat egg whites until very stiff; fold into egg yolk mixture. Siftflour, baking powder and aniseed onto egg mixture; fold in quickly but thoroughly. Fill a pastry bag fitted with a plain nozzle with cookie mixture. Pipe in small rounds onto prepared baking sheets. Let stand overnight to dry out. Preheat oven to 325 deg. Bake cookies 20 minutes. Cool on rack. Yields 40 servings
