Mandelkraenzchen (almond Cookies)
Ingredients & Directions 1 c Butter 1 ea Egg white, unbeaten 1 c Sugar 1/4 c Finely chopped almonds 3 ea Egg yolks, beaten 1/3 c Sugar 4 c Flour 1 ts Cinnamon Cream butter and sugar. Add yolks then flour to make a stiff dough. Roll out thing on floured board. Cut with doughnut cutter. Place cookie rings on greased cookie sheet. Place small circles on a seperate cookie sheet. Brush with egg white and sprinkle with almonds, sugar and cinnamon. Bake at 350 degrees 12-15 minutes or until golden brown. (sent in the the Abilene Distorter News by Mary Jo Blankenship, Abilene) Yields 24 servings
Cow Pies
Ingredients & Directions 2 c Milk chocolate chips; 12-oz. 1 tb Shortening 1/2 c Raisins 1/2 c Slivered almonds; chopped In a double boiler over simmering water, melt the chocolate chips and shortening, stirring until smooth. Remove from the heat; stir in raisins and almonds. Drop by tablespoonfuls onto waxed paper. Chill until ready to serve. Yield: 2 dozen. Yields 24 Servings
Three Cheese Bread
Ingredients & Directions 3/4 c Water 3 c Bread Flour 2 tb Sugar 1 1/2 ts Salt 2 tb Margarine or Oil 1/2 c Shredded Swiss Cheese 1/3 c Creamed Cottage Cheese 3 tb Grated Parmesan Cheese 2 ts Regular Active Yeast Place ingrediants in bread pan in the order recommended by the manufacturer. Don’t use the delayed timer cycle since the cheese may spoil. Bake on light crust. NOTE: Due the differing moisture content of cheese, you may need to watch the dough ball to determine if it is too moist or too dry. Yields 16 Servings
Irish Creme Pumpkin Pie
Ingredients & Directions 1 9-inch deep dish pie crust -(you own or frozen) PUMPKIN FILLING 1 Egg, slightly beaten 1 c Pumpkin 2/3 c Sugar 1 ts Ground cinnamon 1 ts Vanilla 3/4 c Evaporated milk IRISH CREME FILLING 8 oz Cream cheese at room temp 1/4 c Sugar 1 Egg 1 ts Vanilla 1 tb Baileys Irish Creme Preheat oven to 400D. For Pumpkin filling, combine all ingredients until well blended and smooth. Set aside. For Creme filling, whip together cheese and sugar until smooth. Add egg and whip until well incorporated. Add vanilla and Irish creme, blend until smooth. To assemble: Pour half of the pumpkin mixture into the pie shell. Spoon half of creme mixture on pumpkin. Repeat with remaining filling. Gently swirl a knife through to create a marble effect. Bake at 400 for 30 minutes. Reduce the temp to 350D and cover edges of crust if browning too fast. Bake for another 30 minutes. Pie should be puffy in the middle and may have one or two cracks on top. Remove from oven and cool completely. It can be chilled and whipped cream smoothed over the top. Yields 1 Servings
Gluten-free Peanut Butter Cookies
Ingredients & Directions 3/4 c Crunchy peanut butter 1/4 c Cornstarch 3/4 c Mashed potato 2 ts Cream of tartar 3/4 c Sugar 1 ts Baking soda 1 Egg 1 ts Vanilla 1/2 c Rice flour 1/4 c Coarsely chopped peanuts In bowl, cream together peanut butter and mashed potato until smooth. Beat in sugar until fluffy. Beat in egg. Combine rice flour, cornstarch, cream of tartar and baking soda. Add to peanut butter mixture; mix well. Stir in vanilla. Place in refrigerator for about 25 minutes until batter firms a bit. With hands gently form batter into round balls.(1 tsp sized); place on non stick baking sheet 2-1/2 inches apart. Using fork that has been dipped into rice flour, flatten cookies to about 1/4 inch thickness. Sprinkle peanuts over top. Bake in 375 oven for about 15-20 or until golden brown around edges. Makes 36 cookies, approximately 64 calories and 3 grams fat per cookie. From Canadian Living. Courtesy of Sharon Stevens Reposted by Fred Peters. Yields 36 servings
Raspberry Tart (tarte Aux Framboises)
Ingredients & Directions 250 g Sweet flan pastry (9 oz),see – Lemon tart FILLING 200 g Raspberries (7 oz) Egg 70 g Sugar (2 1/2 oz) 100 ml Double cream (scant 1/4 -pint 2 x Egg yolks It is particularly important not to allow the filling of this tart to boil ~ it might do so towards the end of its cooking time. Pre-heat the oven to 260 oC/500 oF. Lightly butter and flour an 18 cm ( 7 in) tart tin with a removable base. Line the prepared tart tin. Blind-bake it for about 10 … 15 minutes, protecting the edges with aluminium foil. Leave it to cool in its tin. Reduce the oven temperature to 190 oC/375 oF. Whisk the egg, egg yolks, sugar and cream together, making sure the sugar dissolves. Arrange the raspberries on the bottom of the pre-cooked pastry shell, pointed ends facing upwards, in concentric circles. Cover them with the egg mixture. Bake the tart for about 40 minutes in the bottom of the oven. WATCH VERY CAREFULLY TO SEE THAT THE FILLING NEVER REACHES BOILING POINT. When the tart has cooled completely, take it out of the tin. ( Yields 4 Servings
Pie Cake
Ingredients & Directions 1 Box cake mix 20 oz Crushed pineapple in syrup Undrained 1 cn Cherry pie filling 1 c Pecans — chopped 1/2 c Margarine * Use a standard sized cake mix, but do not use one with pudding in the mix. Some good choices are German chocolate or plain chocolate mix. Use a 13 x 9 x 2-inch pan — important for even baking. Do not grease pan. 1. Pour the undrained pineapple in pan and spread evenly. Layer the pie filling fairly evenly over pineapple. Sprinkle the dry cake mix over and pat down with fingertips VERY LIGHTLY. Sprinkle the chopped pecans over mix and dot with the margarine cut into tiny pieces. 2. Preheat oven to 350 degrees. Bake for 50-55 minutes, or until set when pressed lightly with fingers. Serve warm or cold. Yields 12 servings
