Homemade Oreo Cookies
Ingredients & Directions 1 pk Devils food cake mix 2 Eggs 2 tb Vegetable oil 2 tb ;Water 1/2 c Chocolate drink powder 1 pk Gelatin, unflavored 1 c Vegetable shortening 4 1/2 c Sugar, confectioners 1 ts Vanilla Blend cake mix, eggs, water, oil and chocolate drink powder and shape into a ball. Let stand 20 min. Form dough into 1/2″ balls and place on greased cookie sheets. Flatten each with the smooth bottom of a drinking glass, greased once and dipped into the chocolate drink powder each time. Bake at 400 degrees for eight minutes. Remove cookies at once and immediately flatten with the back of a spatula. Let cool 20 min. Makes 100 halves. For filling, place gelatin in a heatproof cup. Add 1/4 cup cold water, stir well and place in pan of hot water until mix clears and gelatin is softened. Beat shortening until fluffy. Add sugar gradually and beat for 10 minutes. Mix in vanilla, beat in cooled gelatin mix. Spread about 1 teaspoon filling between two cookies. Press gently together so that filling comes to the edges of cookies. Chill until set. From Yields 50 Cookies
Apricot Macaroon Cheesecake Pie
Ingredients & Directions 1 pk (15-oz) refrigerated pie FILLING -crust 1 pk (8-oz) cream cheese; -softened 1/2 c Sugar 1/4 c Sour cream 1/4 c Apricot spreadable fruit 1/2 -(up to) 1 ts Almond extract 1 Egg TOPPING 1 c Coconut 1/2 c Chopped almonds 2 tb Brown sugar 1/2 c Apricot spreadable fruit 1/2 -(up to) 1 ts Apmond extract 2 Eggs GARNISH: (OPTIONAL) 1/2 c Whipping cream; whipped 2 tb Toasted coconut or almonds –or- 8 -(up to) 10 Dried apricot pieces From: Bobb1744@aol.com Date: Tue, 27 Feb 1996 19:46:50 -0500 Recipe By: Pillsbury, 36th Cookoff Cookbook, Mar.’94 Prepare pie crust according to pkg. directions for one crust filled pie, using 9″ pie pan. (Or make single crust homemade pie crust.) Heat oven to 350 F. In large bowl, combine cream cheese and sugar. Beat unitl smooth. Add remaining filling ingredients. Beat until well blended. Pour into crust-lined pan. In small bowl, combine all topping ingredients. Mix well. Spoon teaspoonsfuls of topping evenly over filling. Bake at 350 F. for 35-45 minutes or until top is golden brown and center is set. Cool completely. Garnish with whipped cream and coconut. Store in refrigerator. NOTES : Per 1/10 tth of recipe: 450 calories, 27 g. fat, 113 mg. chol. To toast coconut: spread on cookie sheet. Bake at 350 F. for 7-8 minutes or until light golden brown, stirring occasionally. MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER From the Yields 8 Servings
Strawberry Shortcakes
Ingredients & Directions 1 Quart strawberries, sliced 3 ts Baking powder 1/2 c Sugar 1 ts Salt 1/3 c Shortening 3/4 c Milk 2 c All-purpose flour* Margarine or butter, soften 2 tb Sugar Sweetened whipped cream *if using self-rising flour omit Baking powder and salt Mix strawberries and 1/2 cup sugar. Let stand 1 hour.Heat oven to 450 degrees. Cut shortening into flour, 2 tablespoons sugar, the baking powder and salt with pastry blender until mixture resembles fine crumbs. Stir in milk just until blended. Turn dough onto lightly floured surface. Gently smooth into a ball. Kneed 20 to 25 times. Roll 1/2-inch thick. Cut with floured 3-inch cutter. Place about 1 inch apart on ungreased cookie sheet. Bake 10 to 12 minutes or until golden brown. Split crosswise while hot. Spread with margarine. Fill and top with strawberries. Top with Sweetened Whipped Cream. 6 SERVINGS; 570 CALORIES PER SERVING. Pat-in-t Shortcake: Do not smooth dough into a ball. Pat into greased round pan, 8 X 1-1/2 inches. Bake 15 to 20 minutes. Yields 6 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
Tujague's Pecan Pie
Ingredients & Directions 1 9-inch unbaked pie shell 3 Eggs 1 c Sugar 2/3 c Dark Karo syrup 2 tb Butter, melted 1 ts Vanilla extract 1/8 ts Salt 3 tb Armagnac or other brandy 1 1/2 c Pecan halves (Introduction by Malcolm H?bert) When the French settled in New Orleans they discovered the pecan. And they promptly made good use of it by creating pecan brittle, pecan pralines, pecan sauce and of course pecan pie. The first pecans I ever ate came from my Grandmother’s pecan tree in her backyard. Every Christmas she would send a 50 pound gunny sack of pecans to my mother. My Grandmother’s pecans were not those tasteless thin shelled kind; hers had thick shells with just as much shell as meat and 10 times more taste. This recipe for pecan pie is from my mother’s uncle whose family owned Tujague’s restaurant in New Orleans for more than 70 years. Preheat the oven to 400 degrees. In a glass mixing bowl beat the eggs, blending in the sugar, syrup, butter, vanilla, salt, Armagnac and pecans. Pour the mixture into the pie shell and bake 10 minutes. Lower the oven to 350 degrees and bake 30 minutes or until a wooden skewer or knife inserted into the pie comes out clean. Cool on a wire rack. Serves 6-8. Walt MM (Many thanks to Christopher H?bert for providing the recipe.) Yields 6 -8
Cottage Pie
Ingredients & Directions 1 lb Russet potatoes; peeled, cut -in half 5 tb Unsalted butter 1/2 lb Mushrooms; sliced 1 lb Lean ground beef 1 sm Onion; chopped 4 Garlic cloves; minced 2 tb All purpose flour 3/4 c Canned beef gravy 1/4 c Chopped fresh parsley 1 md Carrot; sliced 1 tb Worcestershire sauce 1/2 ts Dried marjoram Cook potatoes in large saucepan of boiling salted water until tender. Drain. Return potatoes to same saucepan. Add 3 tablespoons butter and mash. Season to taste with salt and pepper. Preheat oven to 350F. Melt remaining 2 tablespoons butter in heavy large skillet over medium-high heat. Add mushrooms and saute until tender, about 7 minutes. Transfer mushrooms to bowl. Add beef, onion and garlic to same skillet and cook over medium-high heat until beef is brown, breaking up with spoon, about 8 minutes. Add flour and stir 2 minutes. Add mushrooms, gravy, parsley, carrot, Worcestershire and marjoram. Simmer 4 minutes, stirring occasionally. Spoon beef mixture into 8-inch square baking dish. Spoon mashed potatoes over; smooth top. Bake until potatoes are heated through and golden brown, about 25 minutes. Let stand 5 minutes before serving. Serves 4. Yields 1 servings
Swedish Rye-wheat Bread
Ingredients & Directions 1 tb Active dry yeast 2 1/4 c Warm water 1/2 c Margarine or butter; cut up 1/3 c Sugar 1/4 c Blackstrap molasses 2 ts Salt 2 c Rye flour 2 c Wheat flour 3 c Bread flour; or more as -needed Margarine or butter; -softened Pour water into a large mixer bowl. Add the 1/2 cup margarine or butter, sugar, molasses, and salt. Add rye flour, wheat flour, and 1 cup of bread flour, and yeast. Knead with bread hook till combined, then keep adding bread flour in small portions till the dough is of a nonsticky consistency. Knead with hook until you have dough that is smooth and elastic (15-20 minutes total). Shape dough into a ball. Place in a greased bowl, turning once to grease surface of the dough. Cover; let rise in a warm place till double in size (1 1/4 to 1 1/2 hours). Punch dough down. Turn dough out onto a lightly floured surface. Divide in thirds. Cover; let rest for 10 minutes. Shape 2 of the thirds into loaves and place in 2 greased 8x4x2-inch or 9×5.3-inch loaf pans. Shape last third into dinner rolls and place in casserole or baking pan. Cover and let rise in a warm place till nearly double (40 to 50 minutes). Bake in a 350 oven for 35 to 45 minutes or till done. Remove from pans. Brush tops of warm bread with a little softened margarine or butter, if desired. Cool on wire rack. Makes 2 loaves plus 8 large dinner rolls. Yields 30 Servings
