Fudge Sundae Pie
Ingredients & Directions 1 c Evaporated milk 6 oz Semi-sweet chocolate morsels 1 c Miniature marshmallows 1/4 ts Salt 1 qt Vanilla ice cream; softened 1/2 c Pecan halves 1 sm Bag vanilla wafers Mix first 4 ingredients in heavy saucepan. Stir over medium heat until chocolate & marshmallows melt completely. Remove from heat as mixture thickens. Cool to room temperature. Line bottom & sides of a 13x9x2-inch dish with vanilla wafers. Spoon half of ice cream over wafers. Cover with half the chocolate mixture. Repeat with rest of ice cream & chocolate. Place pecans on top. Freeze 3-5 hours until firm. Cut into squares to serve. JUNE WHITE MRS C.C. CRAIG MOON LAKE, MS From Simply Southern, the Desoto School Mothers’ Assn, Helena-West Helena, AR 72390. Downloaded from Glen’s MM Recipe Archive, Yields 12 Servings
Honey Chocolate Cake
Ingredients & Directions 1/2 c Sifted flour 1/2 ts Baking powder 1/4 ts Salt 6 oz Semi-sweet chocolate 2 Eggs 6 tb Honey 1 tb Vanilla 1 c Chopped nuts (optional) 1/3 c Butter From: leiba@eskimo.com Date: Thu, 8 Aug 1996 15:44:07 -0700 (PDT) Golden Blossom Honey has a free newsletter that is sent out about 4 times a year. Of course, the recipes all use honey…G The neat thing is that they always include recipes for Jewish Holidays, and this cake is one of my favorites. If you’d like to receive their newsletter, call 1-800-220-2110 and tell them you’d like to get their “Beeline” newsletter. (from Golden Blossom Honey’s “Beeline” Newsletter.) 1. Sift together all dry ingredients. 2. Melt chocolate and butter, then cool. 3. Beat in eggs, one at a time. 4. Beat in honey and vanilla. 5. Stir in dry ingredients and nuts. 6. Butter an 8″x8″ pan. Bake at 375 for 30 minutes, making sure to test for doneness. Top with whipped cream. JEWISH-FOOD digest 307 From the Jewish Food recipe list. Downloaded from Glen’s MM Recipe Archive, Yields 12 Servings
Swedish Saffron Bread
Ingredients & Directions -LISA CRAWLEY/TEASPOON- 1 1/2 c Bread Flour 1 c Whole Wheat Flour 1/2 c Oat-blend Flour 3 tb Date Sugar 1 tb Dry Milk 1 1/2 ts Sea Salt 6 Threads Saffron 1 1/4 c Water; warmed 2 tb Canola, Sunflower or Safflower Oil 4 ts Active Dry Yeast 2/3 c Currants Add ingred. to machine per your instructions except the currants. Add the currants at the “beep”. Program for WHOLE WHEAT mode. In my ABM100, I used the WHITE BREAD cycle. Yields 1 Lg. loaf
Fudge Squares
Ingredients & Directions -BOTTOM- 1/2 c Butter 1 Egg 1 ts Vanilla 1 c Brown Sugar 1 c Flour 1 ts Baking Powder 1/2 ts Salt TOPPING 1/4 c Butter 1/4 c Milk 1 c Brown Sugar 1 c Powdered Sugar; Icing Sugar Bottom Layer – Melt butter. Mix in sugar, egg and vanilla. Add dry ingredients and mix. Spread evenly into an 8×8″ pan. Bake at 350 for 20 – 30 minutes. Top Layer – In pan on top of stove over medium-high heat melt butter. Add brown sugar and milk. Once the mixture starts to bubble, turn down to medium heat and boil for 5 minutes. Remove from heat and add icing sugar. Beat with whisk until smooth looking. Pour over cooked base. Cool and cut into small squares. **** Recipe easily doubles – bake in a 9×13″ pan. **** 1/2 cup nuts can be added to the bottom mixture if wanted. Yields 30 Servings
Corn Bread Salad`
Ingredients & Directions 4 c Stale Corn Bread — Crumbled 2 lg Tomatoes, Ripe, Seeded Chopped in 1/2″ pcs. 8 Scallions — chopped 6 Radishes, Scrubbed — thinly Sliced 1 sm Green Bell Pepper, Seeded Chop in 1/4″ pcs. 1 c Corn Kernels, Fresh Or Thawed Frozen 1/2 c Mayonnaise 1/2 c Cucumber Ranch Dressing – 2 ts Prepared Mustard, Prefer Creole Or Dijon 1/4 ts Salt 1/2 ts Pepper — freshly ground (see recipe) 1. In a large bowl, combine the corn bread, tomatoes, scallions, radishes, bell pepper, and corn. 2. In a small bowl, combine the mayonnaise, cucumber dressing, mustard, salt and pepper. Pour over the corn bread mixture and toss well. Cover and refrigerate until chilled, at least 4 hours or overnight. Serve cold. Makes 8 to 10 servings from Clem and Donna McSpadden of Bushyhead ” Tub-Handle” Ranch of Chelsea, OK. Yields 8 servings
Mary's Garlic Bread
Ingredients & Directions 1 C Butter, softened 3 T Parsley (fresh), chopped 1 C Parmesan cheese, grated 1/2 t Oregano 1/2 C Mayonnaise 1 Loaf French bread 5 Garlic cloves, -(baguette), cut -minced or pressed -lengthwise Preheat oven to 375 degrees F. Mix all ingredients except the bread together in a bowl. Spread the mixture onto the French bread. Wrap bread in aluminum foil. Bake for 20 minutes. Unwrap and place under broiler to brown. NOTES: * Addictive and fattening garlic bread — This recipe is from “The Garlic Lover’s Cookbook,” which is a must for all folks interested in keeping vampires away. * We never finish the last step. Yields 6 servings
White Fruitcake
Ingredients & Directions 4 c (1 3/4 pounds) mixed diced -fruits and peels for -fruitcake 1/2 c Pitted dates, cut up 1/2 c Dried apricots, cut up 1/2 c Dried figs, cut up 1 1/4 c (8 ounces) light seedless -raisins 2 c (8 ounces) blanched almonds, -slivered 2 c Flaked coconut 2 c Sifted enriched flour 1 1/2 ts Baking powder 1 ts Salt 1 c Shortening 1 c Sugar 1 ts Rum flavoring 5 Eggs 1/2 c Unsweetened pineapple juice Mix fruits and peels, dates, apricots, figs, raisins, almonds, and coconut. Sift together flour, baking powder, and salt; sprinkle 1/2 cup over fruit mixture, mixing well. Thoroughly cream shortening, sugar, and flavoring; add eggs, one at a time, beating well after each. Add dry ingredients to creamed mixture alternately with pineapple juice, beating well after each addition. Add- ‘fruit mixture, stirring until well mixed. Line two 8 1/2×4 1/2×2 1/2 inch loaf pans with paper, allowing 1/2 inch to-extend above all sides of pan. (Or bake in smaller pans.) Pour batter into pans, filling 3/4 full. Bake in very slow oven (275?) 2 1/2 hours or till done. (Have pan of water on bottom shelf of oven while baking.) Makes about 5 pounds. Yields 5 Servings
