Raisin Cake From The Pantry
Ingredients & Directions 1 c Dried raisins 1 c Light or dark brown sugar — (packed) 1 c Water or milk 1/2 c Vegetable shortening or Butter 1 ts Ground cinnamon and ginger 2 c Sifted flour — resifted With 1 ts Baking soda and 1/2 Teaspoon Salt 1 c Walnuts — chopped Combine the raisins with sugar, water, shortening and spices and simmer for a minute. Cool to room temperature. Preheat the oven to 300 degrees. Lightly grease a 9inch square baking pan. Combine cooled raisin mixture with flour and nuts. Transfer to baking pan and bake 1 hour or until a toothpick when inserted in the center comes out dry. Cool in pan and cut into squares. Yield: 12 16 squares Yields 1 Servings
Aunt Jenny's Coconut Cream Pie
Ingredients & Directions FILLING 1 c Milk 1 c Light (coffee) cream 3 tb All-purpose flour 1 tb Cornstarch 2 Eggs, seperated 1 ts Vanilla 1 c Flaked coconut, divided 1 Baked pie shell, 9 inch MERINGUE 2 Egg White (reserved from -Filling list 6 ts Sugar 1/2 ts Vanilla Scald milk and cream (heat until bubbles form at edges in the top of a double boiler, over simmering water. In a small bowl, combine flour, cornstarch, sugar and salt; mix thoroughly. Add to milk and cook 15 minutes, stirring constantly. Mixture should be thick and smooth. Lightly whisk egg yolks in a small bowl. Continue whisking while pouring 1/4 cup hot milk mixture over yolks; return yolk mixture to double boiler and cook one minute longer. Cool and add vanilla and 1/2 cup coconut. Pour filling into pre-baked pie shell. Top with meringue and and sprinkle remaining 1/2 cup coconut over top. Bake in preheated 325-degree oven 15 or until firm and delicately browned. Cool and store in refrigerator. MERINGUE DIRECTIONS: In a large mixing bowl, beat whites until stiff but not dry. Add sugar gradually, 1 tablespoon at a time, beating constantly. Add vanilla. Pile lightly onto hot filling in baked pie shell and spread to edges so pie is completely sealed. Bake as directed above. From Yields 6 Servings
White Chocolate Ginger Cheesecake
Ingredients & Directions -CRUST- 13 oz Gingersnap cookies 2 tb Sugar 1 ts Ground ginger 6 1/2 tb Sweet butter; melted FILLING 1 lb White chocolate; finely -chopped 32 oz Cream cheese; softened 1/4 c Sugar 4 lg Eggs; at room temperature 1 lg Egg yolk; at room -temperature 1 tb Vanilla extract 1 ts Ground ginger 2/3 c Crystallized ginger; minced White chocolate curls; for -garnish For the crust: 1. Butter a 9 inch springform pan with 2 3/4 inch high sides. Wrap outside of the pan with two layers of heavy duty tin foil. 2. Finely grind cookies, sugar and ginger in a food processor, add cooled melted butter and blend until moist. 3. Press onto the bottom of the prepared springform pan and chill while preparing the filling. For the filling: 1. Postition the rack in the center of the oven and preheat to 300 degrees. 2. Stir white chocolate in top of double boiler set over hot water until chocolate melts. Cool to lukewarm, stirring occasionally. 3. Using an electric mixer, beat the cream cheese and sugar in a large bowl until light and fluffy, about three minutes. 4. Add eggs and yolk one at a time, beating just until combined after each addition. 5. Beat in vanilla and ground ginger. Gradually beat in melted white chocolate and stir in crystallized ginger. 6. Transfer filling to the prepared crust. 7. Place springform pan in a large roasting pan, pour enough hot water into the roasting pan to come halfway up the side of the springform pan. 8. Bake for about 1 1/2 hours or until cheesecake puffs and edges crack slightly. 9. Transfer cake to a rack and run a small knife around the edge to loosen. Cool completely, remove foil and chill overnight. Notes: Use good quality white chocolate such as lindt or bakers I’m taking this to our Christmas Potluck luncheon – Dec 1997 It can be prepare up to 3 days ahead, keep covered and chilled Yields 12 Servings
Halvah Shortbread
Ingredients & Directions 3/4 c Butter; softened 1/2 c Tahini 1 pn Salt 1 1/4 c Brown sugar 2 c Unbleached pastry flour 1/2 c Toasted pecans or walnuts — chopped or ground A few pecan or walnut halves Preheat the oven to 375 F. With a food processor or by hand, cream the butter with the tahini. Add the salt and brown sugar. Blend until smooth. Sprinkle in the flour, blending well. Mix in the chopped nuts. The dough will be very stiff. Lightly butter two 7-inch pie plates or shallow baking pans. Press the dough to evenly cover the bottom and sides of the pie plates to a thickness of no more than 1/4-inch. Press a few whole nuts into the surface to decorate. Bake the shortbread for 15 mniutes and then check it frequently, every couple of minutes, and remove it from the oven as soon as the edges are golden brown. Be careful not to overbake it. While it’s still warm, cut each shortbread into 8 or 10 wedges in the pan; don’t wait until it’s cool or it will crumble. Yields 16 Servings
Hootnany (german Pancakes)
Ingredients & Directions 6 Eggs lightly beaten 1 c Milk 1 c Flour 1/2 ts Salt 1/2 Cube melted butter Directions: In a 9×13 melt butter Mix all other ingriedents together well but not beating. Very carfully pour in the pan with the melted butter, not mixing. Bake at 425 for 30 mins. Serve with Maple syrup or Buttermilk syrup Note: My aunt used to gather us around just befor taking it out or the oven and make us all say “hootnany, hootnany, hoot hoot hoot” before we could eat. Dont ask me why. My kids hate when I make them say it, but it brings back memories so we do it anyway. Yields 1 Servings
Auntie's Strawberry And Cream Pie
Ingredients & Directions 1 9 inch pie crust; pre baked FILLING 8 oz Cream cheese; softened 1/3 c Sugar 1 ts Almond extract 1 c Whipped cream; whipped 4 c Fresh strawberries; washed, -hulled TOPPING 1/2 c Chocolate chips 1 tb Unsalted butter In a large bowl, beat cream cheese until fluffy. Gradually add sugar and almond extract; blend well. Fold in whipping cream. Gently pour into pre-baked pie crust. Arrange strawberries, carefully over the filling. Chill. TOPPING Melt chocolate chips and unsalted butter in a small pan over low heat (or in a double boiler for worry free melting). Stir continuously, until smooth. Drizzle over strawberries. Chill for several hours or overnight. Delicious and sooooo beautiful! VARIATION You can dip the strawberries in the melted chocolate and then place them on the pie. You need to work quickly and will need to double (at least) the chocolate/butter mixture. Me ke aloha, Mary Per serving: 2780 Calories; 209g Fat (66% calories from fat); 34g Protein; 210g Carbohydrate; 445mg Cholesterol; 1893mg Sodium Yields 1 servings
Mrs. Field's Eggnog Cookies
Ingredients & Directions 2 1/2 c Flour, all purpose 1 ts Baking powder 1/2 ts Cinnamon, ground 1/2 ts Nutmeg, ground 1 1/4 c Sugar, white 3/4 c Butter; salted, softened 1/2 c Eggnog 1 ts Vanilla extract 2 lg Egg yolks 1 tb Nutmeg, ground Preheat oven to 300F. In a medium bowl combine flour, baking powder, cinnamon and nutmeg. mix well with a wire whisk and set aside. In a large bowl cream sugar and butter with an electric mixer to form a grainy paste. Add eggnog, vanilla and egg yolks and beat at medium speed until smooth. Add the flour mixture and beat at low speed just until combined. Do not overmix. Drop by rounded teaspoons onto ungreased baking sheets, 1 inch apart. Sprinkle lightly with nutmeg. Bake for 23-25 minutes or until bottoms turn light brown. Transfer to cool, flat surface immediately with spatula. Yields 36 Cookies
