Turtle Moon Pie Pie
Ingredients & Directions 1 Chilled moon pie; (any -flavor) Caramel sauce Hot fudge sauce Chopped nuts Split your chilled Moon Pie?. Pour hot caramel sauce on the top of pie. Also, pour hot fudge sauce on the top of pie. Sprinkle with nuts (preferably pecans) Yields 1 Servings
Rich Double Chocolate Cream Torte
Ingredients & Directions BROWNIE 1 pk Duncan Hines Brownie Mix -with Walnuts 3 Eggs 1/3 c Water 1/3 c Oil -CHOCOLATE BUTTER CREAM- 6 oz Semisweet chocolate chips; -melted 1/2 c Butter or margarine; -softened 1 c Whipping cream; divided WHIPPED CREAM 2 tb Sugar 1 tb Chocolate jimmies Preheat oven to 350. Grease and flour 9″ round pan. For brownie, combine mix, eggs, water and oil in large bowl. Stir with spoon until well blended, about 50 strokes. Pour into pan. Bake at 350 for 35 to 40 minutes. Cool 30 minutes. Run knife around edge of pan. Invert onto serving platter. For chocolate butter cream, stir together melted chocolate, softened butter and 2 tbsp whipping cream. Spread over top of brownie. For whipped cream, beat remaining whipping cream and sugar with electric mixer on high speed for 1 to 3 minutes or until thick. Spread over chocolate butter cream. Sprinkle with chocolate jimmies. Refrigerate until ready to serve. Yields 8 Servings
Harvey Walbanger Cake
Ingredients & Directions 1 pk Orange cake mix 4 x Eggs 1 pk Inst. Vanilla Pudding Mix 1/4 c Vodka 1/2 c Sugar 1/4 c Galliano 1/2 c Cooking oil (Crisco) 3/4 c Orange juice -GLAZE- 1 c Powdered sugar 1 1/2 tb Galliano 1 1/2 tb Vodka 1 1/2 tb Orange juice Mix first 3 ingredients, add eggs, and remaining 3 ingredients. Bake at 350 degrees for 40 to 45 minutes in a bundt cake pan. For GLAZE: Combine orange juice and sugar in sauce pan and heat stirring constantly until sugar is dissolved. Remove from heat and add vodka and Galliano. Remove cake from pan to serving plate. Prick top and sides and cover with glaze. Yields 8 servings
Blueberry Cup Cakes
Ingredients & Directions 1/3 c Shortening 1 Egg, beaten 2 c Flour 1 ts Vanilla 1 c Sugar 2 c Blueberries 3/4 c Milk Mix together and bake in muffin tins at 375 degrees for 20 minutes. Yields 1 servings
Herb Bread
Ingredients & Directions 1 tb Dry yeast 1/2 c Warm water 1 3/4 c White flour 1 pn Oregano 2 pn Parsley 3 pn Chives 2 tb Vegetable oil 1/4 ts Sugar 1 ts Salt In a bowl, add yeast with the water. Stir in 1 1/2 c flour, herbs, oil, sugar & salt. Allow to rest for 15 minutes. Sprinkle 1/4 flour on a board & turn the dough onto it. Knead gently, adding more flour if you need to. Let rest for 10 minutes. Knead again for a short time. Place dough in a 3 3/4″X7 1/2″X2″ aluminimum foil pan. Allow to proof for 20 minutes. Preheat oven to 350F & bake for 40 to 50 minutes. Allow to cool in the pan for 5 minutes before turning out. Anne Lerner, “Breads You Wouldn’t Believe” Yields 1
Randy Pollak's Christmas Persimmon Cake
Ingredients & Directions 3 tb Butter 2 c Sugar 2 c Persimmon pulp 2 c Chopped nuts 1 c Raisins 1 c Chopped dates 1 tb Orange peel 4 c Sifted flour 4 ts Soda 3 ts Cinnamon 1/2 ts Cloves 1/2 ts Allspice 1/2 ts Nutmeg 1 c Milk 2 ts Vanilla Cream butter and sugar. Add persimmon pulp and nuts, raisins, dates and orange peel. Sift flour, soda and spices. Add flour mixture alternately with milk, beginning and ending with flour. Add vanilla. Pour into 2 well greased loaf pans 9 x 3 and bake at 300F for 1 3/4 hours or until a cake tester comes out clean. Let cool. Yields 1 Cake
Pecan Tarts
Ingredients & Directions -TART SHELLS- 3 c Pastry flour 1 c Unsalted butter; very cold, – cut into 1/2-inch pieces 3 tb Sugar 1 ds Salt 2 Egg yolks 1 tb Whipping cream (or dbl amt.) – very cold CARAMEL SAUCE 1/2 c Sugar, pref. vanilla sugar 2/3 c Whipping cream, – room temperature 2 tb Unsalted butter, – room temperature FILLING 1 1/2 c Light corn syrup 3/4 c Sugar 3/4 c Light brown sugar, packed 4 Eggs 2 Egg yolks 3 tb Unsalted butter 1 1/2 c Pecan halves (or more) To make tart shells place flour, cold butter, 3 tablespoons sugar and salt in food processor. Process, using quick on and off motion, until mixture resembles coarse meal. Combine 2 egg yolks and 1 tablespoon cream in small bowl. With motor running, add egg mixture to flour mixture. Process just until dough begins to form. Add enough remaining cream to form dough that holds together. Scrape dough onto piece of foil. Wrap airtight and refrigerate until well chilled, at least 1 hour. Divide dough into 6 or 8 equal portions, depending on whether pan size is 3 or 4 inches. Roll each portion out onto lightly floured pastry cloth. Carefully transfer pastry to tart pans. Press against bottoms and sides of pans, then trim excess around rims. If pastry tears, patch with small bits of pastry trimmings. Reserve any remaining pastry, wrapped airtight, for another use. Refrigerate pastry-lined tart pans until ready to use. To make sauce, heat 1/2 cup sugar in small, heavy skillet or saucepan over medium heat until melted and medium amber in color. Carefully pour in 2/3 cup cream all at once, being careful to avoid splatters. Stir in 2 tablespoons butter. Cook, stirring constantly, over medium heat until caramel dissolves and sauce is smooth. Remove from heat. Store at room temperature if not using immediately, as sauce will harden if refrigerated. To make filling, combine corn syrup, 3/4 cup each sugar and brown sugar, 4 eggs and 2 egg yolks in medium bowl. Stir until blended. Heat 3 tablespoons butter in small skillet over medium heat until butter is foamy and light brown in color. Remove from heat and whisk into corn syrup mixture. To assemble tarts, set pastry-lined tart pans on large baking sheet. Divide pecans among tart pans and pour filling over them or pour in filling and arrange pecans on top in symmetrical pattern. Bake at 375F 35 to 40 minutes. Remove to wire rack to cool. Serve tarts at room temperature topped with caramel sauce. Makes 6 to 8 tarts From Yields 6 Servings
