Soft Shortbread
Ingredients & Directions 1 C Butter, softened 1/2 C Sugar, icing 1 C Flour 1 t Vanilla 1/2 C Cornstarch Preheat oven to 325 degrees F. Beat butter and vanilla until foamy. Add dry ingredients and blend. Do not over-stir. Spoon onto an ungreased pan. Bake at 325 degrees F. until done (10-20 minutes depending on thickness) NOTES: * Soft shortbread — My mother makes this; she got the recipe from a friend. Yield: serves 4-6. : Difficulty: easy. : Time: 5 minutes preparation, 20 minutes cooking and cooling. : Precision: approximate measurement OK. : Guy Middleton : University of Waterloo, Waterloo, Ont. : gamiddleton@watmath : Yields 4 servings
One Pan No Bowl Fresh Carrot Cake
Ingredients & Directions 1 1/2 c Flour 1 c Sugar 1 ts Baking soda 1 ts Cinnamon 1/4 ts Salt 1 c Coarsely grated carrot — About 3 1 tb Lemon juice 3/4 c Water 1/3 c Oil 1 ts Vanilla 1/2 c Chopped walntus Whipped topping Heat oven to 350 F. Put in 8-9″ ungreased pan: flour, sugar, baking soda, cinnamon and salt. Stir to mix well. Add carrot. Stir to blend well. Add lemon juice, water, oil and vanilla. Stir to blend with spatula. Moisten ingredients in cornsers and on bottom. Sprinkle with chopped walnuts. Bake for 25-30 minutes at 350 F. until pick comes out clean. Cool in pan. Serve with whipped topping. Yields 9 Servings
Quick Chocolate Cupcakes
Ingredients & Directions 1 1/2 c All-purpose flour 3/4 c Sugar 1/4 c HERSHEY’S cocoa 1 ts Baking soda 1/2 ts Salt 1 c Water 1/4 c Vegetable oil 1 tb White vinegar 1 ts Vanilla extract Heat oven to 375’F. Line muffin cups (2 1/2″ in diameter) with paper bake cups. In medium bowl, stir together flour, sugar, cocoa, baking soda and salt. Add water, oil, vinegar and vanilla; beat with a whisk just until batter is mooth and ingredients are well blended. Fill muffin cups 2/3 full with batter. Bake 16-18 minutes or until wooden pick inserted in center comes out clean. Remove from pan ti wire rack. Cool completely. Frost as desired. Makes 18 cupcakes. NUTRITIONAL INFORMATION PER CUPCAKE: 100 calories; 1 gram protein; 17 grams carbohydrates; 3 grams fat; 0 milligrams cholesterol; 105 milligrams sodium; 5 miligrams calcium. Yields 18 Cupcakes
Fudge Truffle Cheesecake #1
Ingredients & Directions 3 pk (8-oz) cream cheese; -softened 1 cn (14-oz) Eagle Brand -sweetened condensed milk -(not evaporated milk) 1 pk (12-oz) semi-sweet chocolate -chips; melted 4 Eggs 1/4 c Coffee-flavored liqueur; -optional 2 ts Vanilla extract -CHOCOLATE CRUMB CRUST- 1 1/2 c Vanilla wafer crumbs 1/2 c Confectioners sugar 1/3 c Unsweetened cocoa 1/3 c Margarine or butter; melted Preheat oven to 300 degrees. Prepare Chocolate Crumb Crust; set aside. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add remaining ingredients; mix well. Pour into prepared pan. Bake 1 hour and 5 minutes or until center is set. Cool. Chill. Garnish as desired. Refrigerate leftovers. Chocolate Crumb Crust: In medium bowl, combine 1-1/2 cups vanilla wafer crumbs (about 45 wafers), 1/2 cup confectioners sugar, 1/3 cup unsweetened cocoa and 1/3 cup margarine or butter, melted. Press firmly on bottom of 9-inch springform pan. FROM “EAGLE BRAND ALL TIME FAVORITE DESSERTS WITH EAGLE BRAND CONDENSED MILK” From a collection of my mother’s (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen’s MM Recipe Archive, Yields 8 Servings
Biscuits And Sausage Gravy
Ingredients & Directions 1 Recipe Buttermilk Biscuits 4 Breakfast sausage patties -(each 2 1/2; cooked (4 to -5) Inches round) 2 tb Margarine 2 tb All-purpose flour 2 c Skim milk Salt and pepper to taste; -(if salt allowed) Prepare Buttermilk Biscuits. While they bake, cook sausage patties. You may use either Turkey Breakfast Sausage – Sage, in Meats, Poultry and Seafood Section, or your favorite commercial brand, being sure not to fry but broil and drain well on paper towels. Set sausage aside. In clean skillet melt margarine; stir in flour. Cook on medium-low heat, stirring constantly, until mixture is smooth and golden brown, about 5 minutes. Whisk or stir in milk. Cook and stir about 2 minutes longer or until gravy is smooth and thickened. Crumble sausage patties into gravy. Season to taste. When gravy mixture is heated through spoon over split, warm biscuits. Serve immediately. Makes 6 servings. Yields 1 Servings
Mexicali Spoon Bread Casserole
Ingredients & Directions -MEAT MIXTURE- 1 1/2 lb Lean Ground Beef 1 c Onion; Chopped, 1 Lg 1/4 c Green Bell Pepper; Chopped 1 ea Clove Garlic; Minced 15 oz Tomato Sauce; 1 Cn 12 oz Whole Kernel Corn; 1 Cn 1 1/2 ts Salt 1 x Chili Powder; To Taste 1/8 ts Pepper 1/2 c Ripe Olives; Sliced CORNMEAL TOPPING 1 1/2 c Milk 1/2 c Yellow Cornmeal 1/2 ts Salt 3/4 c Cheddar Cheese; Shredded 2 ea Eggs; Lg, Beaten Heat the oven to 375 degrees F. Cook and stir the meat, onion, green pepper and garlic in a large skillet until the onion is tender and the meat is browned. Drain off the excess fat. Stir in the tomato sauce, UNDRAINED corn, 1 1/2 ts salt, the chili powder, pepper and olives. Heat to boiling then reduce the heat and simmer, uncovered, while preparing the cornmeal topping. Mix the milk, cornmeal and 1/2 ts salt in a saucepan. Cook and stir over medium heat just until the mixture boils. Remove from the heat and stir in the cheese and eggs. Turn the hot meat mixture into an ungreased 2 1/2 to 3-quart casserole. Immediately pour the topping onto the meat mixture. Bake, uncovered, until a knife inserted in the topping comes out clean, about 40 minutes. Serve hot. Yields 8 servings
Peach And Sour Cream Tart
Ingredients & Directions -SWEET PASTRY DOUGH- 1 c Flour 1/4 c Sugar 1 pn Salt 1/4 ts Baking powder 4 tb Unsalted butter 1 lg Egg POACHED PEACHES 3 lb Ripe peaches 1/2 c Sugar -SOUR CREAM FILLING- 1/2 c Sour cream 1/3 c Sugar 3 lg Eggs 1 pn Nutmeg 1/2 c Blanched, sliced almonds Confectioners’ sugar – for finishing FOR THE DOUGH: COMBINE DRY INGREDIENTS in bowl of food processor and pulse several times to mix. Cut butter into 8 pieces and distribute evenly over dry ingredients in work bowl. Pulse until very finely powdered. Add egg and continue to pulse until dough forms a ball that revolves on blade. Remove dough, press into a disk, wrap and chill. TO POACH THE PEACHES: CUT A CROSS IN THE BLOSSOM end of each peach and immerse in boiling water about 30 seconds. Remove peaches to a bowl of ice water and slip off skins after they cool. Cut each peach into eight wedges, cutting them away from the pit as they are removed. Arrange slices in a wide, shallow non-reactive pan in one layer and sprinkle with sugar. Cover and place over low heat and bring to a simmer. Remove from heat. Cool. Drain peaches gently by lifting them from the juices with a slotted spoon to a plate or other non-reactive surface. Reserve the juices for another use. SOUR CREAM FILLING: PREHEAT THE OVEN TO 350F and set a rack in the lower third. Roll the pastry dough on a floured surface and line a 10-inch tart pan with it. Arrange the peach wedges on their sides in a concentric pattern. Whisk the filling ingredients together, strain and skim foam from top. Pour filling over peaches and sprinkle evenly with the sliced almonds. Bake the tart about 40 minutes, until the crust is baked through and the filling has set. Cool on a rack. Unmold, and serve at room temperature. Dust with the confectioners’ sugar immediately before serving. Store leftovers refrigerated. NICK MALGIERI – PRODIGY GUEST CHEFS COOKBOOK From Yields 6 Servings
