Mammoth Peanut Butter M & M's Cookies
Ingredients & Directions Makes 24 large or 48 small -cookies PREP TIME: 20 MINUTES ———————–COOK TIME: 10-12 MINUTES———————– 1 1/4 c Margarine, softened 2 c All purpose flour 1 1/4 c Peanut butter 1 t Baking soda 1 c Granulated sugar 1 1/2 c M & M’s baking bits, 1 c Lightly packed brown sugar -semi-sweet 2 ea Eggs Cream togher margarine, peanut butter and sugars until mixture is light and fluffy. Blend in eggs. Combine flour and baking soda. Add the flour mixure to the sugar mixture gradually, stir until well blended. Mixture will be very stiff. Fold M & M’s into the batter and stir to distribute evenly. To make large cookies, drop 1/4 cup of batter onto a greased cookie sheet about 3 inches apart. Press batter down to a height of bout 1/2 inch. For smaller cookies, use 1 tbsp of batter. Bake in 350F oven for 10-12 minutes, or until the edges are golden brown. Cool on the cookie sheet for 5 minutes. Transfer to a wire rack and allow to cool completely. Origin: Recipe Booklet in coupon envelope. Shared by: Sharon Stevens, Oct/94. Yields 24 servings
Coucou Seebzamini (thick Potato And Onion Pancake)
Ingredients & Directions 3 md Potato; about 1 lb., prefer 3/4 c Olive oil ;baking potatoes 1 md Onion; peeled and cut into 1/4 ts Turmeric ;1/8 inch slices 1/2 ts Salt 4 Egg Black pepper; freshly ground Drop the potatoes into a saucepan filled with enough boiling water to cover them completely and boil them briskly until they are tender. Drain the potatoes, peel them and in a large bowl mash them to a smooth puree with a fork, potato masher or electric mixer. Beat in the turmeric, salt and a few grindings of pepper and set them aside. In a heavy 10 inch skillet, heat cup of the olive oil over moderate heat until a light haze forms above it. Add the onion and, stirring frequently, cook for about 10 minutes, or until the slices are deeply browned. With a slotted spoon, transfer the onion to the bowl of mashed potatoes. Beat in the eggs one at a time, then taste for seasoning. Pour the remaining 1/4 cup of olive oil into the skillet and heat over high heat until a light haze forms above it. Add the potato-egg mixture and spread it evenly to the sides of the pan with the back of the spoon or a spatula. cover tightly, reduce the heat to low and cook for 6 to 8 minutes, or until the outside edges of the pancake are firm but the center moist. Run a knife around the circumference of the pan to free the pancake, then cut it into 4 pie shaped wedges. cook uncovered over moderate heat for 1 or two minutes, shaking the pan back and forth gently. When the center of the pancake is firm but still slightly moist, cover the skillet with a flat plate and, grasping the plate and skillet firmly together, invert them and turn the pancake out on the plate. Then carefully slide it back into the pan. cover again and cook for 4 to 5 minutes more over moderate heat to brown the underside. Slide out of the pan to a serving platter and serve either hot or at room temperature. 70 of 116 Time Life Series: Middle Eastern Cooking, “circa 69” MMed by: earl.cravens@salata.com Yields 4 servings
Onion-potato Pancakes
Ingredients & Directions 1 lb All-purpose potatoes; peeled 2 lg Eggs; beaten 1 Envelope Lipton Recipe -Secrets Onion or Savory -Herb with Garlic Soup Mix 2 tb Olive or vegetable oil; -divided In food processor with grating attachment or with hand grater, coarsely grate potatoes; drain on several layers of paper towels until almost dry. In medium bowl, combine potatoes, eggs and onion soup mix. In 12-inch nonstick skillet, heat I tablespoon oil over medium-high heat and drop 1/2 of the potato mixture by rounded tablespoons into skillet. Cook I minute on each side or until golden brown, pressing down lightly with spatula when turning; drain on paper towels. Repeat with remaining I tablespoon oil and remaining potato mixture. Makes about 24 potato pancakes Variation: Stir in I can (4 ounces) chopped green chilies, drained, or I can (7 ounces) corn, drained, with potatoes. Serving Suggestion: Serve with applesauce and sour cream or plain yogurt. Yields 24 Servings
Creme De Cassis Cheesecake
Ingredients & Directions NORMA WRENN NPXR56B 2 c Vanilla water or butter -cookie crumbs 1/4 c Sugar 1 oz Square white chocolate; -grated 1/4 c Unsalted butter; melted 32 oz Cream cheese; softened 1 1/4 c Sugar 3 ts Creme de cassis pn -salt 4 Eggs 3 oz White chocolate; shaved 16 oz Sour cream 1/4 c Sugar 1 ts Almond extract -Additional white chocolate; -shaved Combine first 4 ingredients; press in bottom and up sides of a 10-inch springform pan. Chill. Beat cream cheese and 1-1/4 cups sugar at high speed of an electric mixer until light and fluffy. Add creme de cassis and salt; mix well. Add eggs, one at a time, beating just until blended after each addition. Fold in shaved chocolate. Pour batter into prepared pan. Bake at 350 degrees for 50 minutes. Let cool 10 minutes. Combine sour cream, 1/4 cup sugar, and almond extract. Spread over cheesecake. Bake at 350 degrees for 10 minutes. Refrigerate cheesecake immediately for at least 8 hours. Garnish with additional shave white chocolate. SOURCE; Beyond Parsley; The Junior League of Kansas City, Missouri America’s Best Recipes; A 1988 Hometown Collection; Oxmoor House From Yields 12 Servings
Raw Apple Cake
Ingredients & Directions 3 c Flour 2 c Sugar 1 ts Salt 1 ts Soda 1 3/4 c Oil 2 ts Vanilla 3 Eggs 3 c Apples (tart) 1 c Walnuts,chopped Date: Tue, 21 May 1996 10:44:08 -0400 (EDT) From: arturo@erols.com Peel and chop tart apple. Beat eggs with vanilla and oil. Add sugar, flour and salt. Mixture will be stiff. Work in apples and walnuts with your hands. Spread in 9×13 pan and bake at 350f, one hour. Icing: 1 stick butter, 1 cup brown sugar, 1/4 cup milk. Boil 2-1/2 minutes and spread on cooked cake while it’s still hot. Yields 20 Servings
Cranberry Fruit Nut Bread
Ingredients & Directions 1 c Cranberries, chopped – (fresh or frozen) 1/2 c Chopped nuts 1 tb Grated orange peel 2 c Whole wheat pastry flour 1 c Sugar or Date sugar 1 1/2 ts Baking powder 1 ts Salt (optional) 1/2 ts Baking soda 2 tb Shortening or applesauce 3/4 c Orange juice 1 Egg, well beaten -=OR=- Egg replacer Preheat oven to 350F. Generously grease and lightly flour a 9x5x3 inch loaf pan (I USED A NONSTICK PAN). Prepare cranberries, nuts, and orange peel. Set aside. In a bowl mix together flour, sugar, baking powder, salt, and soda. Cut in shortening. Stir in orange juice, egg, and orange peel mixing just to moisten. Fold in cranberries and nuts. Spoon into prepared pan. Bake 60 minures or until wooden pick inserted into center comes out clean. Cool on a rack 15 min. Remove from pan, cool completely. Wrap and store overnight. Makes 1 loaf. FROM: DEBORAH HAYES (TGNJ44B) Yields 12
Sweet Muenster Bread
Ingredients & Directions 2 pk Dry yeast 1/4 c Warm water 1 c Warm milk 1 1/2 tb Sugar 1 1/2 ts Salt 1/2 c Melted butter 3 c Flour; (3 to 4) FILLING 2 lb Munster Cheese; grated 1 Egg 3 tb Butter; melted Sprinkle yeast over the warm water, stirring with a fork until dissolved. Set aside. In a mixing bowl, combine the milk, sugar, salt, and melted butter. Blend well and add the yeast mixture. Beat in 2 cups of flour until mixture is smooth. Add sufficient flour to make a soft, workable dough. Turn out on a lightly floured board and knead until smooth and satiny, about 8 minutes. Round into a ball and place in a warm, greased bowl, turning to coat the top. Allow to double in bulk, about 1 hour. Punch the dough down and allow a second rising, about 30 minutes. Meanwhile prepare the filling. Spray a 10″ cake pan with PAM. Punch the dough down, turn out on a floured board, cover, and let rest 10 to 15 minutes. Roll into a large circle 24 to 26″ in diameter. If dough resists, cover and let rest again. Fold circle of dough in half and lay across half of the cake pan. Unfold the dough. Carefully lift and press dough to fit into the pan leaving a skirt of dough draped over the rim. Mound the cheese on the dough forming it higher in the center. Pick up the skirt of dough and begin to pleat in loose folds around the mounded cheese, lifting and rotating the pan as you progress. Gather the ends on top together and twist into a knob. Take both hands and encircle the bottom of the knob and give a firm twist. If any dough is torn, pinch together firmly. Set loaf aside 15 minutes. Give the knob on more twist. Bake in a preheated 375F oven 1 hour, or until golden brown. If top becomes too brown, cover with foil the last 15 minutes. Let bread cool in cake tin on a wire rack. Do not attempt to slice until the cheese has congealed. Reheat if you wish to serve warm.This bread stems from middle Europe. It can be frozen, served warm, room temperature, or chilled. Do not substitute any other cheese Yields 1 Servings
