Anise Cookie Cordials
Ingredients & Directions 2 3/4 c All-purpose flour 1 1/2 ts Baking powder 1 c Sugar 1/2 c Butter; softened 3 Eggs 2 tb Anise flavored liqueur 2 tb Water 1 tb Anise seed 1/2 pk (12-oz) Nestle Toll House -little bits semi-sweet -chocolate 1 c Coarsely chopped toasted -almonds In medium bowl, combine flour and baking powder; set aside. In large bowl, combine sugar and butter; beat until creamy. Add eggs, anise flavored liqueur, water and anise seed; beat until well blended. Gradually beat in flour mixture. Stir in Nestle Toll House Little Bits semi-sweet chocolate and almonds. Cover; chill several hours. Preheat oven to 375 degrees. Divide dough into 4 pieces. With floured hands, shape each piece into 15-1/2x2x1/2-inch loaf. Place loaves 4 inches apart on greased cookie sheets. Bake at 375 degrees for 15 minutes. Remove from oven. Cut into 1-inch slices. Place slices back on cookie sheets. Bake at 375 degrees for 7 minutes. Turn cookies over. Bake at 375 degrees for 7 minutes. Cool completely on wire racks. Makes about 4-1/4 dozen 1-inch cookies. From Favorite Recipes: Nestle Sweet Treats. Downloaded from Glen’s MM Recipe Archive, Yields 50 Servings
Apricot Cheese Pie
Ingredients & Directions 1 1/4 c Quick oats 1/4 c Melted butter or margarine 1/4 ts Cinnamon 1/8 ts Ground nutmeg 1 c Cottage cheese 1 pk 8 oz. reduced calorie cream 3 Eggs 1/2 c Sliced dates 1/2 c Pineapple juice 1 ts Vanilla extract 1 ts Grated orange zest (peel) 3/4 ts Cornstarch 1 cn 16 oz. apricot halves,draine Combine oats,butter,cinnamon and 1/4 tsp. nutmeg in a small bowl.Press mixture onto bottom and up sides of a 9″ pie plate. Bake at 425 degrees for 7 to 10 minutes,until lightly browned. Meanwhile,combine cottage cheese and cream cheese,eggs,dates, 1/3 cup pineapple juice,vanilla extract,orange zest and remaining nutmeg in a food processor or blender.Blend until well mixed. Pour into cooled crust and bake @ 350 degrees for 30 to 35 minutes until filling is set.Chill at least one hour. Combine remaining pineapple juice and cornstarch in a small saucepan.Heat to boiling.Boil 1 minute,stirring constantly,until thickened and clear.Arrange drained apricot halves on top of cheese filling and spoon pineapple glaze,evenly,over apricots. Refrigerate until glaze is set.Makes 8 servings. From Yields 8 Servings
Creamsickle Cake
Ingredients & Directions 1 pk Orange supreme cake mix 1 pk Orange jello 1/2 c Boiling water 1/2 c Cold water Sm container cool whip Sm pkg inst. vanilla pudding 1 ts Vanilla Orange flavoring -ICING- 1 pk Instant vanilla pudding 1 1/2 c Milk Orange flavoring Cool whip Mix cake as directed on box for a 9×12 inch pan. Cool. Punch holes with meat fork. Mix jello with boiling water and cold water; pour over cake. Refrigerate cake for 1 hour to set. ICING: Mix pudding with milk. Add a few drops of organge flavoring to taste; then fold in cool whip; frost as thick as you like. Keep refrigerated. Note: I have used the lemon, cherry chip and strawberry cake mixes. Also try a white cake and use different jellos and flavorings, i.e., pineapple jello and then put crushed pineapple on top of cool whip. From Yields 10 Servings
Best Rum Cake Ever
Ingredients & Directions 1 qt Rum (amt. may be doubled!) 1 c Butter 1 ts Sugar 1 c Dried Fruit 1 ts Baking Powder 1 ts Soda 2 lg Eggs Lemon Juice Brown Sugar Nuts Before you start, pour one level cup of Rum and check for quality. GOOD, isn’t it? Select one large mixing bowl and spoon. Check the rum again. It must be just right. For this cake the rum must be of the highest quality, so check it one more time drinking it as fast as you can. With an electric mixer beat one cup of butter in a large fluffy bowl. Add one seaspoon of thugar and beat again. Meanwhile, make sure the rum is of the highest quality. Try another cup. Open second quart, if necessary. Add 2 arge leggs, 2 cups of fried druit and beat until high. if druit gets stuck in the beaters, just pry it loose with a drewscriver. Sample rum again, checking for tonscisticy. Next, sift threee cups of salt or pepper (it really doesn’t matter) and strained nuts. Add 1 babblespoon of brown thuger, or whatever color you can find. Wix mell. Grease oven and turn cake to 350 gredees. Now pur the whole mess into the coven and ake. Check the Rum one more time and bo to ged. Yields 1 Servings
Concord Grape Pie
Ingredients & Directions 4 c Concord grapes 2 1/2 tb Tapioca 1 tb Butter or margarine 1 c Sugar 1/2 ts Salt 2 ts Grated orange rind 1/2 ts Grated lemon rind Here is my mother’s recipe from her sisterhood’s cookbook. she always made it for the pre-fast Yom Kippur menu – I wonder if there was some subconcious connection to the new finding that one should drink grape juice before the fast. Slip skins from grapes. Heat pulp to boiling and cook till soft. Let cool, then press through sieve to remove seeds. Add this pulp to skins, tapioca, sugar, salt and rinds. Line a 9″ pie plate with pastry. For top, make a template of a grape leaf and cut out two leaves. Cut out small circles with a thimble for grapes and arrange in a bunch. Fill crust with grape mixture and dot with butter or margaring cut into small bits. Prick all over with a fork. Arrange pastry grapes and leave on top. Bake for 45 minutes at 425 degrees. Nettie Buten in “The Heirtage Cookbook”, Temple Adath Israel Sisterhood, Merion, PA, 1976 Yields 1 servings
Molasses Brown Bread
Ingredients & Directions 2 1/2 c Whole-wheat flour 1 1/2 c Wheat germ 1/3 c Brown sugar 1/2 ts Salt 1 c Raisins; mixed dark & light 2 ts Baking soda 1 7/8 c Buttermilk 1/3 c Molasses Preheat oven to 325 degrees F. Grease a 9 X 5 X 3-inch pan. Combine flour, wheat germ, brown sugar, salt and raisins in a mixing bowl. Mix well. In a second mixing bowl, mix baking soda, buttermilk and molasses, using a wooden spoon. This misture will start to bubble. Immediately mix it into the dry ingredients. Spoon the batter into the greased pan. Bake at once. The bread is done when a toothpick comes out clean, about 1 hour. Turn out of the pan and cool on a wire rack. Makes 1 loaf. Yields 4 servings
White Chocolate Whisper Cake
Ingredients & Directions 6 oz White chocolate 4 1/2 lg Egg whites (4 full fluid -ounces) 1 c Milk 1 1/2 ts Vanilla 3 c (300 g) sifted cake flour 1 c + 3 tbsp sugar 1 tb + 1-1/2 tsp baking powder 3/4 ts Salt 9 tb Unsalted butter, softened FROM: Derek Maddox (The Tally System – 912-328-6183 – (1:36) Preheat oven to 350?F. Grease and flour two 9 inch by 1-1/2 inch cake pans. In a double boiler melt the chocolate over hot (not simmering) water, stirring frequently. Remove from the water. In a medium bowl lightly combine the egg whites, 1/4 cup milk, and vanilla. In a large mixing bowl combine the dry ingredients and mix on low speed for 30 seconds to blend. Add the butter and remaining 3/4 cup milk. Mix on low speed until the dry ingredients are moistened. Increase to medium speed (high speed if using a hand mixer) and beat for 1-1/2 minutes to aerate and develop the cake’s structure. Scrape down the sides. Gradually add the egg mixture in 3 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides. Add the melted chocolate and beat to incorporate. Scrape the batter into the prepared pans and smooth the surface with a spatula. The pans will be about 1/2 full. Bake 25 to 35 minutes or until a tester inserted near the center comes out clean and the cake springs back when pressed lightly in the center. The cakes should start to shrink from the sides of the pans only after removal from the oven. Let the cakes cool in the pans on racks for 10 minutes. Loosen the sides with a small metal spatula and invert onto greased wire racks. To prevent splitting, reinvert so that the tops are up and cool completely before wrapping airtight. ** -= this comes from the bottom of the files of Shelley Rodgers =- Yields 6 Servings
