Honey Cherry Cookies
Ingredients & Directions 2 c Flour 1/2 ts Baking soda 1/2 ts Salt 1/2 c Shortening 1 c Honey 1 Egg 1/4 c Sour milk 3/4 c Pecans; chopped 3/4 c Tart cherries; drain, chop 3/4 c Dates; cut up 3/4 c Dried cherries -=OR=- raisin Sift together flour, soda, and salt. Cream shortening and honey; add the egg, sour milk, and flour mix. Fold in nuts and fruits. Drop teaspoonfuls onto greased cookie sheets. Bake at 350~ for 15-18 minutes. Yields 60 Cookies
Crawfish Pie
Ingredients & Directions 4 tb Butter -; (1/2 stick) 1 c Chopped onions 1/2 c Chopped bell peppers 1/2 c Chopped celery 1 1/2 ts Salt 1/2 ts Cayenne pepper 1/4 ts Freshly-ground black pepper 1/2 c Chopped; seeded, peeled -tomatoes (or 1/2 cup chopped canned -tomatoes) 1 lb Crawfish tails 2 tb Chopped parsley 2 tb Flour 1 c Water 1/2 Recipe Basic Savory Pie -Crust; see * Note * Note: See the ?Basic Savory Pie Crust? recipe which is included in this collection. Preheat the oven to 400 degrees. Melt the butter in a large skillet over medium-high heat. Add the onions, bell peppers, celery, salt, cayenne, and black pepper. Saute for about 8 minutes, or until golden and wilted. Add the tomatoes and cook for about 6 minutes, stirring occasionally. Add the crawfish tails and parsley. Cook, stirring occasionally, 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. Let cool for at least 30 minutes. Place the Basic Savory Pie Crust in the bottom of a 9-inch pie pan and crimp the edges. Pour the crawfish mixture into the pie crust. Place the pie on a baking sheet and bake for about 45 minutes, or until the edges of the pie crust are golden. Cool for several minutes. Cut into wedges to serve. This recipe yields one 9-inch pie; 6 servings. Yields 6 servings
Honey Pecan Cheesecake
Ingredients & Directions 1 c Vanilla wafer crumbs 5 tb Butter or margarine; melted 2 tb Sugar 1/4 c Ground pecans FILLING 24 oz Cream cheese; softened 1 c Packed dark brown sugar 3 Eggs 2 tb All-purpose flour 1 tb Maple flavoring 1 ts Vanilla extract 1/2 c Chopped pecans TOPPING 1/4 c Honey 1 tb Butter or margarine 1 tb Water 1/2 c Chopped pecans Combine the first four ingredients. Press onto the bottom only of a greased 9 inch springform pan. Refrigerate. In a mixing bowl, beat cream cheese and sugar. Add eggs; beat until smooth. Add flour, maple flavoring and vanilla; mix well. Stir in pecans. Pour into crust. Bake at 350 F. for 50-55 minutes or until center is nearly set. Turn off oven; open door and leave cheesecake in over for 1 hour. Remove from the oven; cool completely. Refrigerate overnight. For topping, combine the hoeny, butter and water in a small saucepan; cook and stir over Medium heat for 2 minutes longer (mixture will be thin). Spoon over cheesecake. Carefully remove sides of pan before serving. Refrigerate leftovers. Yield: 12 servings. Yields 12 Servings
Jeweled Cookies
Ingredients & Directions 1 lb Butter; (no substitutes), ; softened 2 1/2 c Sugar 3 Eggs 5 c All-purpose flour 1 ts Baking soda 1 1/2 c Raisins 1 c Walnuts; coarsely chopped 1/2 c Each: red and green candied -cherries 1/2 c Candied pineapple; chopped In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each. Combine flour and baking soda; add to creamed mixture. Stir in raisins, nuts, cherries and pineapple; mix well. Shape into 2″ rolls; wrap in waxed paper or foil. Freeze at least 2 hours. Cut into 1/4″ slices; place on greased baking sheets. Bake at 350 degrees for 8-10 minutes or until lightly browned. Cool on wire racks. Yield: 12-14 dozen. Yields 1 servings
White Chocolate Cheesecake #3
Ingredients & Directions 12 oz White chocolate 2 c Pound cake crumbs 1 1/2 lb Cream cheese, softened 1 c Sugar 2 1/2 ts Vanilla 1 tb Apricot brandy 2 c Sour cream Melt white chocolate over low heat in a double boiler. Set aside to cool slightly. Preheat oven to 350 degrees. Distribute pound cake crumbs evenly over the bottom of a 9-inch springform pan. Press crumbs down lightly. Set aside. In a large bowl, cream together cream cheese, sugar, vanilla, and apricot brandy with an electric mixer for at least five minutes or until very smooth. Add melted white chocolate and blend another five minutes. Add sour cream and mix to combine. Pour into crumb lined pan and bake at 350 degrees for 30 minutes. Chill overnight before serving. This cheesecake freezes very well, and makes about 12-14 slices. It goes well with commercial fruit sauces or fresh fruit but it is so delicious that it really doesn’t need anything else! It does look nice when it is garnished with fresh raspberries and mint sprigs though. This one has been described as “to die for”!!! From: Karen Henson/Prodigy Yields 8 Servings
One-egg Cake
Ingredients & Directions 2/3 c Sugar 1/4 c Shortening 1/4 ts Salt 1 ts Vanilla 1 Egg 1 1/2 c Flour 1/2 c Milk 2 ts Baking powder Cream shortening and sugar. Add unbeaten egg. Add flavoring. Beat thoroughly. Sift flour, measure, and sift with salt and baking powder. Add alternately with milk to creamed shortening and sugar. Pour into well-oiled loaf pan. Bake in moderate oven (375 F) 35 minutes. The Household Searchlight From Yields 6 Servings
Sweet Coconut Curry Bread
Ingredients & Directions 3/4 c Water 2 c Bread Flour 1 tb Nonfat Dried Milk 1 tb Sugar,Brown,Pressed Down 1 ts Salt 1 tb Applesauce 1/3 c Raisins 1/3 c Coconut flakes 2 ts Curry powder 2 ts Yeast Yields 1 Servings
