Honey Pancake Syrup
Ingredients & Directions 1/2 c Water 1 c HONEY 1 ts Vanilla Heat water in a saucepan over medium heat. Add honey just before boiling. Stir well until combined- do not boil. Remove from heat – stir in vanilla. Store in covered jar or syrup dispenser in the refrigerator. Honey can be used straight from the jar on pancakes – but this syrup pours nicely and dilutes the overwhelming sweetnees of honey. From Connecticut Honey by Eastern Connecticut Beekeepers Association From Yields 1 Servings
Art's Oyster Pie
Ingredients & Directions 1/4 lb Saltine crackers; finely -crumbled 2 pt Standard oysters; reserve -liquid 1 1/2 ts Old Bay Seasonings 1/2 ts Pepper 1 2/3 c Evaporated skim milk 1/2 c Water/oyster liquid 2 tb Onion; finely chopped 1 cn Green chilies (small can); -drained 1 ts Hot sauce 5 Eggs (or “egg beaters”); -beaten 1/2 Stick margarine 1/8 c Parmesan cheese Paprika Examine oysters for bits of shell or other non-edible parts. Grease the bottom of 9×9 inch square pan or a 9 inch deep dish pie pan. Place a layer of crumbled crackers on the bottom, and moisten with some of the water/oyster liquid. Top with a layer of oysters, placing the oysters in the dish one, by one. Repeat with a layer of crackers, oysters and crackers. Mix together the remainder of the ingredients, excluding the margarine, cheese and paprika, and pour over the top. Dot the margarine on the top and place in refrigerator overnight or at least 2 hours. One hour before serving, sprinkle with Parmesan cheese and paprika and bake for about an hour at 375 degrees; the time may vary depending on the depth of the egg/oyster mixture. Let stand on counter for 10 – 15 minutes before taking to table. Serves 4 to 6. Yields 4 Servings
Jack Carney's Chocolate Chip Cookies
Ingredients & Directions 1/2 c Margarine – (1 stick); -softened 1/2 c Shortening 1 c Light brown sugar; (packed) 1 c Granulated sugar 2 Eggs; well beaten 1 ts Vanilla 2 c All-purpose flour 1 ts Baking soda 1 ts Salt 2 c Quick-cooking rolled oats; -uncooked 2 c Shredded coconut 8 oz Chopped pecans 24 oz Semisweet chocolate chips Preheat oven to 350 degrees. With an electric mixer, beat margarine, shortening, brown sugar and granulated sugar until creamy and smooth. Add eggs and vanilla; beat well. Sift together flour, baking soda and salt; add to dough, mixing well. Stir in oats, coconut, pecans and chocolate chips. Stir until well mixed. Drop dough by well-rounded tablespoons onto ungreased cookie sheets, allowing space for cookies to spread. Bake for 12 to 15 minutes or until light brown around the edges and still soft in the middle. Do not over bake. Transfer to rack to cool. Yields about 4 dozen (2 1/2-inch) cookies. Yields 48 servings
Creamy Chocolate Cheesecake
Ingredients & Directions 1 c Finely crushed pretzels — (salted or unsalted) 1 tb Sugar 1/3 c Butter or margarine; melted 16 oz Cream cheese; softened 1 c Sugar 1/3 c European Style Cocoa -(Hershey’s) 2 Eggs 1 c Dairy sour cream 2 ts Vanilla extract Heat oven to 350 degrees Fahrenheit. In medium bowl, stir together crushed pretzels, 1 tablespoon sugar and butter. Press mixture onto bottom of 9-inch springform pan. Bake 8 minutes; cool slightly. In large mixer bowl, beat cream cheese until smooth and creamy. Gradually beat in 1 cup sugar and cocoa. Add eggs, one at a time, beating well after each addition. Stir in sour cream and vanilla; blend well. Pour batter over crust. Bake 35 minutes. Turn off oven; leave cheesecake in oven 20 minutes without opening door. Remove from oven. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Cover; refrigerate. Garnish as desired. Cover; refrigerate leftover cheesecake. 10 to 12 servings. Creamy Chocolate Cheesecake Squares Double ingredients above for pretzel crust. Press mixture firmly on bottom of buttered 13x9x2-inch baking pan. Bake as directed. Prepare cheesecake using recipe above. Bake 35 minutes or until edges are set (edges may crack slightly). Remove from oven. Cool completely in pan on wire rack. Cover; refrigerate. Hershey’s is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. Meal- Yields 1 Cake
Cranberry Raisin Pie
Ingredients & Directions 1 Recipe for a double pie -crust 1 1/2 c Fresh cranberries Water to cover berries in a -pan 2 tb Flour 1/4 c Water 3/4 c Raisins; (white or regular) 1/2 c Brown sugar 1 c Plus 1 tablespoon white -sugar Milk to brush pastry 1/4 c Finely chopped pecans Heat oven to 350 degrees. In a saucepan, combine cranberries and raisins and barely enough water to cover. Cook, stirring, until skins pop open. In small cup mix flour with 1/4 cup water and stir till smooth. Add sugar, both white and brown, to cranberry mixture and flour mixture — cooking till thick and smooth. Pour hot filling into unbaked pie shell. Moisten edges and cover with top crust. Cut slits in top crust. Brush top crust with milk and sprinkle on 1 tablespoon white sugar. Sprinkle on the pecans. Bake at 350 degrees for about 35 to 40 minutes till brown and fruit is bubbly around the edges. If top browns too quickly — cover top loosely with foil. Serves 6 to 8. Nice to serve slightly warm. Yields 1 servings
Nutty Applesauce Bread (yields 1 Loaf)
Ingredients & Directions 1/3 c Crisco Shortening 1/2 ts Baking soda 1/2 c Sugar 1/2 ts Salt 1 Egg 1/2 ts Cinnamon 1 c Canned applesause 1/4 ts Nutmeg 1 3/4 c All-purpose flour 1 c Finely chopped nuts 1 tb Baking powder 1. Heat oven to 350F. Grease 9x5x3-inch loaf pan. 2. Cream Crisco and sugar in large bowl at medium to high speed of electric mixer. Beat in egg. Stir in appleasuce with spoon. 3. Combine flour, baking powder, baking soda, salt, cinnamon and nutmeg. Stir into creamed mixture with spoon. Fold in nuts. Spoon into pan. 4. Bake at 350F for 45 to 50 minutes or until golden brown. Cool 10 minutes in pan on rack. Loosen from sides and remove from pan. Cool completely on rack. One Loaf Yields 1 servings
Snickers Candy Bar Cake
Ingredients & Directions 4 Eggs, separated 3/4 ts Baking soda 16 1 1/2oz Snickers Bars, 1/4 ts Salt – cut up 1 c Butter 1/4 c Water 2 c Sugar 2 tb Peanut butter, smooth 3 ts Vanilla 2 c Flour, unsifted 1 1/4 c Buttermilk, divided Combine, in the top of a double boiler, the cut-up Snickers bars, water, and peanut butter; heat and stir until well melted and blended. COOL. Mix together the flour, baking soda and salt. Set aside. In a large bowl, cream butter thoroughly; gradually add sugar and beat until fluffy. Beat in 4 unbeaten egg yolks and add vanilla; beat in the cooled candy bar mix, mixing until smooth and adding 1/4 cup buttermilk. Stir in the flour mix alternately with the remaining 1 cup buttermilk; mix only until blended. Gently fold in 4 stiffly beaten egg whites. Divide batter evenly between 2 greased and floured 9″ SQUARE pans and bake in preheated 350~F oven for 45 ~ 55 minutes. Cool in pans on rack for 5 minutes, turn out, and finish cooling on rack. Serve with sweetened whipped cream. Yields 10 servings
