Pecan Caramel Tart
Ingredients & Directions 1 pk (15-oz) Pillsbury All Ready -pie crusts; (can be found -in dairy case) 18 Vanilla caramel candies 1/2 c Whipping cream 3 1/2 c Pecan halves TOPPING 1 ts Butter or margarine 1/4 c Semi-sweet chocolate chips 1 tb Whipping cream Sweetened whipped cream -(optional) Heat the oven to 450 degees. Pre a pie crust according to package directions for unfilled 1-crust pie, using 10-inch tart pan with removable bottom or 9-inch pie pan. Refrigerate remaining crust for later use. Place prepared crust in pan; press in bottom and up sides of pan. Trim edges if necessary. Generously prick crust with fork. Bake for 9-11 minutes, or until light golden brown. Cool completely. In medium saucepan, combine caramels and 1/2 cup whipping cream; cook over low heat until caramels are melted and mixture is smooth, stirring occasionally. Remove from heat. Add pecans; stir well to coat. Spread evenly over cooled, baked crust. In small saucepan over low heat, melt margarine and chocolate chips, stirring constantly. Add 1 tablespoon whipping cream; stir until well blended. Drizzle over pecan filling. Refrigerate 1 hour or until filling is firm. Garnish with sweetened whipped cream, if desired. Makes 12 servings. FROM SOME NEWSPAPER ARTICLE 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 12 Servings
Gingerbread
Ingredients & Directions 1/2 c Shortening 1/2 c Sugar 1/2 c Boiling water 3/4 c Molasses 2 1/4 c White flour 1 ts Ginger 1 ts Cinnamon 1 ts Baking powder 1 1/2 ts Baking soda Beat shortening for 30 seconds. Add sugar & beat till well combined & light & fluffy. Dissolve molases in water & set aside. In a large bowl, sift the dry ingredients. Add to the beaten sugar & shortening. Mix in the molasses. Ensure that all is well mixed. Bake in a greased loaf tin for 35 to 40 minutes at 350F. Gail Duff, “A Book of Herbs and Spices” Yields 1
Raisin Spice Cake
Ingredients & Directions 3 c Flour 1 ts Baking powder 1/2 ts Soda 1 ts Nutmeg 1 ts Cinnamon 1/2 ts Cloves 1 1/2 c Sugar 1 c Butter or shortening 3 Eggs 1 ts Salt 1 ts Vanilla 1 c Raisins Sift to – gether the dry ingredients, cream the sugar and shortening then add the beaten eggs. Put the 1/2 cup milk in measuring cup and fill up with hot water. Add this alternatly with the dry ingredients and adding the raisins with each dry ingredient addition. Add vanilla and mix well. Put into a greased and floured 9×13 in. pan and bake 45 ~ 50 minutes in a 350 oven. Yields 12 Servings
Sweet Potato Banana Bread W/praline Icin
Ingredients & Directions 3/4 c Oil 4 Eggs 2 c Sugar 3 Ripe bananas; mashed 2 md Sweet potatos cooked -and peeled 1/2 ts Salt 3 1/2 c White flour 2 ts Cinnamon 1 ts Ginger 1 1/2 c Wholewheat flour 2/3 c Milk with: 2 ts Vinegar in it 1 c Pecans; roasted and chopped PRALINE ICING 1/2 c Brown sugar 2 tb Unsalted butter 1 c Roasted pecans 4 c Confectioner”s sugar 1/4 c Water From: esined@inforail.MV.COM (Denise Gaunt) Date: 21 Aug 1995 22:51:09 -0500 Roast pecans in oven for 8 minutes at 350 degrees. Cool. Blend oil, eggs, sugar, bananas and sweet potato. Puree with an electric mixer in bowl on high for 2 minutes or by hand. Add whole-wheat flour and roasted pecans. Pour into 2 loaf pans. Bake at 350 for approximately 1 hour and 15 minutes. Praline Icing: Cook brown sugar and butter over medium heat until melted (approximately 2 minutes); add pecans and remove from heat. Cool in bowl. Add confec- tioner’s sugar and half the water. Blend, add more water as needed to make a thin icing. Remove bread from pan while hot and ice the loaves. REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive, Yields 32 Servings
Fudgey Peanut Butter Chip Muffins
Ingredients & Directions 1/2 c Applesauce 1/2 c Quick-cooking rolled oats 1/4 c Butter or margarine — softened 1/2 c Granulated sugar 1/2 c Packed light brown sugar 1 Egg 1/2 ts Vanilla extract 3/4 c All-purpose flour 1/4 c HERSHEY’S Cocoa -OR European Style Cocoa 1/2 ts Baking soda 1/4 ts Ground cinnamon (optional) 1 c REESE’S Peanut Butter Chips Powdered sugar (optional) Heat oven to 350 F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups. In small bowl, stir together applesauce and oats; set aside. In large mixer bowl, beat butter, granulated sugar, brown sugar, egg and vanilla until well blended. Add applesauce mixture; blend well. Stir together flour, cocoa, baking soda and cinnamon, if desired. Add to butter mixture, blending well. Stir in peanut butter chips. Fill muffin cups 3/4 full with batter. Bake 22 to 26 minutes or until wooden pick inserted in center comes out almost clean. Cool slightly in pan on wire rack. Sprinkle muffin tops with powdered sugar, if desired. Serve warm. 12 to 15 muffins. VARIATION: FUDGEY CHOCOLATE CHIP MUFFINS: Omit Peanut Butter Chips. Add 1 cup HERHSEY’S Semi-Sweet Chocolate Chips. Hershey’s is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. Meal- Yields 1 Batch
Autumn Shepherd's Pie
Ingredients & Directions 1 1/8 lb Potatoes; 1 Onion 1 Leek 1/2 lb Mushrooms 1 lb Minced beef/lamb 1/2 oz Butter 2 tb Milk 1 tb Oil 2 tb Tomato puree 1 pn Dried thyme Salt and pepper 1 oz Cheddar cheese Peel and chop potatoes, onion and mushrooms. Finely chop leek. Boil potatoes until tender; drain. Mash with butter, milk, salt, pepper. Heat oil in frying pan. Fry leek and onion gently until softened. Add in mince and fry until browned. Drain off excess fat. Add in mushrooms, tomato puree, thyme. Season mince mixture with salt and pepper. Cook for ten minutes. Transfer to ovenproof dish. Top mince with a layer of mashed potato. Grate Cheddar and sprinkle over the potato. Bake for 1/2-hour at Gas Mark 5/375F/ 190C until golden brown. Serve. Yields 4 servings
Light Lemon Tea Cookies
Ingredients & Directions 1/2 c Skim Milk 1/8 c Lemon Juice; Plus 2 ts Lemon Juice 1 3/4 c All-Purpose Flour 1/4 ts Baking Soda 1 ts Baking Powder 1/2 c Light Margarine; Note 1 1 c Sugar; Divided 1/4 c Egg Substitute 1 ts Finely Shredded Lemon Peel Note 1: with 6 grams of fat or less per serving Stir together milk and the 2 teaspoons lemon juice and set aside. Stir together flour, baking soda and baking powder. In a large mixing bowl, beat margarine until soft; add 3/4 cup of the sugar and beat until fluffy. Add egg substitute and lemon peel and beat well. Add flour mixture and milk mixture alternately, beating until well mixed. Drop slightly heaping tablespoonfuls onto a lightly greased cookie sheet. Bake at 350F 12 minutes or until done. Meanwhile, stir together remaining 1/4 cup sugar and 1/8 cup lemon juice until well combined. Remove cookies from oven and immediately brush with lemon juice mixture. Cool. Nutrition information per serving: 47 calories, 1 g fat, .7 g protein, 8.7 g carbohydrate, 0 mg cholesterol, 30 mg sodium, .1 g fiber, 22.5% CFF Makes 4 dozen 2-inch cookies Yields 48 servings
