Oreo Cookie Tube Cake
Ingredients & Directions 25 Cream filled sandwich cookie 2 1/2 ts Baking powder 3 c Flour 1 ts Salt 1 1/2 c Sugar 1 ts Vanilla 1 1/4 c Milk 4 Large eggs 1 c Shortening CHOCOLATE GLAZE 6 oz Pk semi-sweet choco-chips 1 tb Milk 3 tb Shortening 1 tb Corn syrup Preheat oven to 350 F. Grease and flour 9″ fluted tube pan. Cut each cookie into quarters. In large bowl, with mixer at low speed,beat flour and remaining ingredeints except cookies and chocolate glaze until blended. Increase speed to high, beat 2 minutes, scraping bowl. Sppon about 3/4 cup batter into pan. Gently stir cut-up cookies into remaining batter and spoon into same pan. Bake 50 minutes or until cake springs back when lightly touched with finger ( toothpick test won’t work). Cool cake in pan on wire rack 10 minutes;remove from pan; cool on rack. When cake is cooled, prepare chocolate galze. In 1 quart saucepan over low heat, heat chocolate chips, shortening, milk, cornsyrup, stirring until melted and smooth. Place rack with cake oven large plate to catch drips, then pour warm glaze over top and sides of cake. This cake freezes well, and is wonderful cold from the refrigerator. Yields 1 servings
Sweet Dough Bread
Ingredients & Directions 2 Cakes yeast 1/2 c Butter 1/4 c Sugar 4 c Flour 2 Eggs 1 c Milk 1 ts Salt Blend yeast cakes with sugar until it becomes watery. Add eggs & beat well. Add salt, mixing thoroughly. Bring milk to scald, add butter to melt, cool to lukewarm. Alternate milk with sifted flour & beat well. Knead on floured board until smooth & satiny. Let rise in warm place until double in bulk. Roll out on board & make 2 loaves by braiding. Bake at 350 for 35 minutes. MRS EUGENE (ANNE) BROILLET From the The Bliss of Cooking Returns, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen’s MM Recipe Archive, Yields 12 Servings
Honey Cookies
Ingredients & Directions 1 c Margarine 1/2 c Sugar 4 tb Honey 2 1/2 c Flour A while back someone asked me for the taiglach recipe I described. I apologize for my tardiness in posting but I will make up for it by giving you two not one recipe. Both of these recipes come from when my son was in the Beth El Nursery School-he’s now almost 21 but we still make them every year. They can in large measure be done by anyone; they don’t get ruined with a lot of handling by little hands. Cream margarine, sugar and honey. Add flour, mix well. Chill in refrigerator 2 hours at least. Roll out. Cut with cookie cutter. Sprinkle with additional sugar. Bake on ungreased cookie sheet at 300 for 25 minutes. Makes 4 dozen Yields 48 Servings
Puffed Pancake
Ingredients & Directions FAMILY FUN MAG 3 tb Butter 1/2 ts Vanilla 3 Eggs 1 c Fresh strawberries, sliced 2/3 c Milk Confectioners’ sugar 3/4 c Flour Preheat oven to 450. Melt butter in 9-inch glass pie pan in the oven (be sure it doesn’t burn). Meanwhile, whisk the eggs and milk together, then sift in the flour, whisking it until well combined. Mix in the vanilla. Remove the pie pan and pour in the mixture. On a low shelf, bake for 20 min until puffy and golden brown. Remove from oven and fill with strawberries. For a finishing touch powder with confectioners’ sugar. Serves one or two can share. Yields 1 servings
Creamy Cherry Pie
Ingredients & Directions 1 pk Cream cheese 1/2 c Powdered sugar 1 ts Vanilla extract 1 c Whipping cream 9 Pie crust 1 cn Cherry pie filling Whip cream cheese with sugar until fluffy. Stir in vanilla. Fold in whipped cream. Blend together. Spoon mixture into pie shell. Spread cherry pie filling over top. Set pie on bed of ice in baking pan. Put in refrigerate and chill about 30 minutes. Serve cold. Note: this is a quick chill tip! Approximately 5-7 minutes. Per serving (excluding unknown items): 1745 Calories; 99g Fat (50% calories from fat); 10g Protein; 216g Carbohydrate; 357mg Cholesterol; 219 mg Sodium Yields 1 servings
Raspberry-walnut Cheesecake
Ingredients & Directions For Walnut -Crust————- 1 1/2 c Finely chopped walnuts 1/2 c Flour 2 tb Butter; softened For 32 oz Cream cheese; softened 1 1/2 c Sugar 1 tb Flour 1 ts Vanilla 2 Eggs 1 c Fresh or frozen -raspberries; coarsely -chopped -raspberries; -coarsely chopped For crust: mix all ingredients until dough forms. Press in bottom of ungreased 9?springform pan. Bake 10 to 12 minutes or until edges are golden brown. Heat oven to 400. Bake crust and cool. Reduce oven to 325. Beat cream cheese, sugar, flour, and vanilla in large bowl on low speed until fluffy. While mixer is running on low speed, beat in eggs. Beat on medium speed 1 minute, scraping bowl occasionally. Fold in raspberries. Spread mixture over crust. Bake about 55 minutes or until center is set. Cool 30 minutes on wire rack. Refrigerate at least 3 hours. Remove side of pan. Yields 16 Servings
Scaloppine Of Sweetbreads With Lemon
Ingredients & Directions 2 lb Sweetbreads, soaked, -trimmed, and blanched Flour Salt and freshly ground -pepper 4 tb Butter 2 Lemons, very thinly sliced Cut the sweetbreads into slices 1/2 inch thick, season them with salt and pepper, and dust with flour. Heat the butter in a large frying pan over fairly high heat and brown the sweetbreads for about 3 minutes on each side. Transfer them to a hot serving platter and keep warm. Add the paper-thin slices of lemon to the butter remaining in the pan, toss over high heat for a few seconds, and then spoon them over the sweetbreads. Serves 6. From “Great Italian Cooking-La Grande Cucina Internazionale” by Luigi Carnacina, edited by Michael Sonino, Agradale Press, New York Yields 6 Servings
