Joe Frogger Spice Cookies
Ingredients & Directions 1/2 c Chopped raisins 1/4 c Dark rum 4 c All-purpose flour 1 1/2 ts Salt 1 ts Baking soda 1 1/2 ts Ground ginger 1/2 ts Ground cloves 1/2 ts Ground nutmeg 1/4 ts Ground allspice 1 c Unsalted butter; room -temperature 1 c Sugar 1 c Mild-flavored; (light) -molasses Additional sugar 1. Place raisins in small bowl. Add rum and let stand at least 1 hour. 2. Preheat oven to 375 degrees F. 3. Combine flour, salt, baking soda, and spices in a large bowl. Using an electric mixer beat butter and 1 cup sugar in another large bowl to blend. Beat in molasses. Beat in dry ingredients. Stir in raisins with rum. Cover bowl with plastic wrap and refrigerate dough overnight. 4. Divide dough in half. Roll out 1 dough piece on lightly floured surface to 1/4-inch thickness. Using 3-inch diameter cookie cutter, cut dough into rounds. Transfer rounds to non-stick baking sheets. Sprinkle cookies with sugar. Bake until puffed about 8 minutes (cookies will become firmer when cooled). Transfer baking sheets to racks; cool 5 minutes. Transfer cookies to racks; cool completely. Repeat with rest of dough. (Can be made 3 days ahead. Store in airtight container.) Makes two 8-1/2″x4-1/2″x2-1/2 ” loaves Makes about 30 Yields 1 servings
Sweet Corn Bread
Ingredients & Directions 1/2 c Butter 1 c Sugar 2 Whole Eggs 1 c Yellow Cornmeal 1 1/2 c Flour 2 ts Baking Powder 1/2 ts Salt 1 1/2 c Milk 1. Cream butter and sugar together by stirring around until soft and combined. 2. Break the eggs into the butter and sugar and beat together with a large spoon. 3. Beat well. Add the corn meal; then sift in the flour, alternating with the milk, and beating after each addition, until all ingredients are combined. 4. Turn into a greased baking pan about to 2 1/2 inches deep. 5. Turn oven to 375 degrees and bake for 30 to 40 minutes. 6. Test with cake tester or tooth pick. Yields 1 Servings
Creamy Coconut Cake
Ingredients & Directions -FOR THE CAKE- 2 1/2 c All purpose flour 1/2 ts Salt 2 c Granulated sugar 1 c Milk 2 1/2 ts Baking powder 1 c Butter, softened 4 Eggs 1 ts Vanilla FOR THE FILLING 8 oz Whipped cream, stiff 1/4 c Confectioners sugar 1/2 c Chopped walnuts 1/2 c Coconut 1 ts Vanilla FOR THE FROSTING 2 pk 3 oz ea cream cheese, soft 2 tb Butter, softened 2 ts Vanilla 4 c Confectioners sugar 1 c Chopped walnuts 1 pk 8 oz coconut 1. Preheat oven to 350F. Grease (and flour if you wish) 3 nine (9″) inch round pans. Mix flour with baking powder and 1/2 ts salt. In a large bowl, mixed at high speed beat the butter and 2 cups of sugar until light. Add 4 eggs, one at a time, and beat after each time you add one. 2. Continue beating, occasionally scraping bowl with rubber scraper, until fluffy – about 2 minutes. At low speed, beat in flour mixture, in fourths alternating with milk (in thirds) beginning and ending with the flour mix. Add vanilla. Beat until just smooth, about 1 min. 3. Pour into prepared pans, and bake for 25-30 min., or until sur- face springs back when lightly touched. Cool pans on wire racks 10 minutes. Remove from pans and cool thoroughly. 4. Prepare the filling: simply whip the cream, adding the sugar and vanilla, and keep cool until the cake has cooled completely. 5. Make the frosting: cream the cream cheese and sugar together, (both should be soft), then add the sugar and vanilla. You might need to add a little milk to make it to the consistency you like. 6. When everything is cool and ready, place a layer on the plate you will serve it from, top side down. Fill with whipped cream filling, and sprinkle with coconut and if you would like add chopped walnuts. Repeat with the second layer, and then place the top layer on. Frost the sides and the top. Cover the entire cake with coconut and if you wish, add chopped walnuts.Refrigerate to set the frosting. NOTE: I had to use skewers to hold the cake in place while I was frosting it, and it might be a good idea to use these to prevent the cake from sliding. Yields 10 Servings
Crawfish Pie
Ingredients & Directions 2 1/2 c Flour 1 ts Salt 2/3 c Lard 4 1/2 tb Ice water 1/2 Stick Butter 1 c Chopped yellow onion 1/4 c Chopped green bell pepper 1/4 c Chopped red bell pepper 1/2 c Chopped celery 2 tb Minced shallots 1 tb Minced garlic 1 1/2 ts Salt 1/2 ts Cayenne pepper 1/4 ts Freshly-ground black pepper 1/2 c Chopped tomatoes 1 lb Peeled crawfish tails 2 tb Chopped parsley 2 tb Flour 1 c Water 2 tb Chopped chives 1 tb Brunoise red peppers 1/4 c Grated Parmegiana-Reggiano -cheese Preheat the oven to 400 degrees. For the pie crust: In a mixing bowl, combine the flour and salt. Using your hands work in the lard until the mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time. Work the dough until you have a smooth ball. Wrap the dough in plastic wrap and refrigerate for 30 minutes. Remove from the refrigerator and place on a lightly floured surface. Cut the dough in half and roll each ball into a circle about 14 inches in diameter and 1/8-inch thick. Gently fold the circle of dough in half and then in half again so that you can lift it without tearing the dough, and unfold into a 9-inch pie pan. Reserve the other circle for the top of the pie. For the filling: In a large saute pan, heat the butter. When the butter is melted, add the onions, peppers, celery, shallots, garlic, salt, cayenne, and black pepper. Saute for 8 minutes, or until the vegetables are golden and wilted. Add the tomatoes and cook for 6 minutes. Add the crawfish tails and parsley. Stirring occasionally, cook for about 4 minutes. Dissolve the flour in the water and add to the pan. Stir for about 2 minutes, or until the mixture thickens. Remove from the heat. Cool for at least 30 minutes. Pour the filling into the pie crust. Top the filling with the remaining crust and crimp the edges. Place the pie in the center of a cookie sheet and brush with an egg wash. Bake for 45 minutes or until the edges of the pie crust are golden. Cool for 10 minutes before slicing. Place a slice of the pie in the center of a plate. Garnish with chives, red peppers, and cheese. This recipe yields 6 servings. Yields 6 servings
Bisquick Angel Cream Biscuits
Ingredients & Directions 2 c Reduced fat Bisquick 1/4 c Warm water 1 tb Sugar 2 1/4 ts Yeast 1/4 c Skim milk Dissolve yeast in warm water. Stir in sugar. Mix in baking mix and skim milk until soft dough forms. Shape into a ball and knead 10 times. Roll out 1/2-inch thick and cut into 24 small biscuits. Spray baking with nonstick vegetable spray. Place biscuits on baking sheet. Let rise 30 minutes or until soft and puffed. Bake at 425 minutes until golden brown. Makes 24 tiny biscuits. Yields 24 Servings
Cheese Torte And Fresh Fruit
Ingredients & Directions 4 oz Camembert cheese, cut into -small cubes 1 c Shredded Swiss cheese 4 oz Blue cheese, crumbled 3 pk (8-oz.) cream cheese, -softened 2 tb Milk 2 tb Dairy sour cream 1 1/4 c Chopped pecans Chopped fresh parsley 6 Granny Smith apples, sliced -and cored (up to 8) Let Camembert, Swiss and blue cheese stand at room temperature one hour. In mixer bowl, combine Camembert, Swiss and blue cheese with 2 packages of cream cheese; set aside. Line a 9-in. pie plate with foil. Stir milk and sour cream into remaining cream cheese and spread in pie plate on top of foil. Sprinkle pecans atop cheese layer. Press nuts in. Spoon Camembert, swiss and blue cheese mixture atop nuts and cream cheese layer, spreading to plate edges. Place plastic wrap over cheese and cover tightly. Refrigerate 2-3 days before serving. Flavor is better if kept up to a week. To serve, remove wrap, turn onto a plate, peel off foil, sprinkle with parsley. Serve with apple slices. Serves 12-16. Yields 1 Servings
Quick Peanut Butter Pound Cake
Ingredients & Directions 1 pk Yellow cake mix 3 Eggs 2/3 c Milk 1 1/2 c Creamy peanut butter 1 sm Instant vanilla pudding Combine all ingredients in a large mixing bowl. Blend well. Beat on medium speed for 5 minutes. Pour mixture into a greased and floured 13×9″ pan. Bake at 350~ for 1 hour. Cool in pan 10 minurtes. Remove from pan and cool completely. Yields 24 Servings
