Maple-apple Bread
Ingredients & Directions 1/4 c Brown sugar 1/4 c Chopped walnuts 2 tb All-purpose flour 2 cn (8 ounces each) refrigerated 1 ts Cinnamon -crescent roll dough 1 ts Maple Flavor 1/2 c Powdered sugar 1 lg Egg, beaten 1 tb Milk 1/2 c Finely chopped apple 1/2 ts Vanilla Extract Combine first 5 ingredients in a bowl, add apple and nuts, toss. Unroll dough and separate into 8 rectangles. Press perforations on dough firmly to seal. Spread each rectangle with apple mixture, roll up starting at narrow end. Place each roll lengthwise with seams toward center of loaf in greased 8-1/2 inch loaf pan, making 2 layers of 4 rolls each. Bake at 350 degrees Farenheit for 20 minutes, cover pan with foil and bake 30 minutes longer removing foil last 5 minutes. Cool in pan 5 minutes; remove and cool thoroughly. Combine remaining ingredients, drizzle over loaf. Makes 12 slices. Yields 12 servings
Frog Neck Crab Cakes
Ingredients & Directions No Ingredients Found Pick Crabs leaving meat in as big a lumps as possible, a smidgen of chopped celery, well beaten eggs to hold the meat together and bread crumbs dried in the sun to give the cake substance. A sprinkle of pepper, a touch of salt and a little crab spice. (A touch of onion only if needed) Fry until golden brown. Shape like small tomatoes and leave lumpy where the good crab meat shows beneath the breading. Deep Fry until browned. Shared by: Pat Stockett Yields 1 servings
Rhubarb Dump Cake
Ingredients & Directions 5 c Rhubarb; diced 3 c Marshmallows; minature 1 c Sugar 2 Eggs 1 pk Cake mix white Water as needed for mix 3 oz Raspberry jello Arrange rhubarb in bottom of 9×13 pan. Sprinkle with sugar and gelatin. Cover with marshmallows. Prepare cake mix using 2 eggs and required amount of water. Spread batter over the mixture. Bake at 350~F for 50-55 minutes. Serve warm with whipped cream. Yields 8 servings
Chicken Pot Pie
Ingredients & Directions 1 cn Cream of chicken soup; 10 -3/4oz 1/2 c Milk 1/2 c Chopped onion 3 oz Cream cheese; softened/ cut -up 1/4 c Chopped celery 1/4 c Shredded carrot 1/4 c Grated parmesan cheese 3 c Cubed cooked chicken 10 oz Frozen cut up broccoli Cooked and drained Pie crust: 2 1/4 c Flour 1/2 ts Salt 3/4 c Shortening 4 tb Cold water; (4 to 5) In a bowl, stir together flour and salt. Cut in shortening. Add water and stir until dough forms ball. Divide in half, and roll out into 2 9″ crusts. Put 1 crust in pie pan. In a large saucepan combine soup, milk, onion, cream cheese, celery, carrot and Parmesan cheese. Cook and stir until mixture is hot and cream cheese is melted. Stir in chicken and broccoli; heat through. Pour into prepared crust. Top with other crust and seal. Bake at 375 for 20 – 25 min. Yields 1 Servings
Pfeffernuesse Cookie Mix (spicy German Cookie)
Ingredients & Directions 4 c All-purpose flour 1/2 ts Nutmeg; ground 1/2 c Sugar 3/4 c Light molasses 1 1/4 ts Baking soda 1/2 c Butter or margarine 1 1/2 ts Cinnamon; ground 2 Eggs; beaten 1/2 ts Cloves; ground Powdered sugar; sifted Stir together flour, sugar, baking soda, spices, and dash black pepper. In large saucepan, combine molasses and butter; heat and stir until butter melts. Cool to room temperature. Stir in eggs. Add dry ingredients to molasses mixture; mix well. Cover. Chill several hours or overnight. Shape into 1″ balls. Place on greased cookie sheet. Bake in 350 degree oven for 12 to 14 minutes or until cookies are done. Remove. Cool. Roll in powdered sugar. Yields 60 servings
Old World Chocolate Cheesecake
Ingredients & Directions 6 tb BUTTER, melted -GROUND CINNAMON L/8 cup L/2 tsp -SUGAR -VANILLA L/8 tsp Here is the Old World Chocolate Cheesecake from the Old World Restaurant in LA. It was given graciously by the Old World Restaurant and is a favorite of many Southern Californians. OLD WORLD CHOCOLATE CHEESECAKE ** CRUST Yields 2 servings
Lemon Tea Bread #2
Ingredients & Directions 3 tb Butter; melted 1 c Sugar 2 Eggs 1 1/2 c Flour 1 ts Salt 3/4 c Fresh lemon juice 2 tb Lemon zest; grated 1/2 c Powdered sugar; sifted From: “Cynthia Acheson” harleya@epaus.island.net Date: Wed, 5 Jul 1995 17:47:49 GMT Stir sugar into melted butter. Beat in eggs. Stir in flour and salt until just blended. Add 1/2 cup lemon juice and one tablespoon lemon zest. Pour batter into a greased and floured loaf pan. Bake at 350 for 50 minutes. Remove from oven and cool ten minutes. Mix powdered sugar with remaining 1/4 cup lemon juice and one tablespoon zest. Remove bread from pan and pour glaze over top. NOTES : Keeps well, serve toasted. REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive, Yields 8 Servings
