Cashew Shortbread
Ingredients & Directions 2 c Cake flour; sifted 1/2 c Confectioner’s sugar 1/2 ts Baking powder 1 c Cashews, salted; chopped 1 c Butter Recipe by: The American Heritage Cookbook – ISBN 0-8281-04-03-4 Sift flour and baking powder together and set aside. Cream butter until soft, then work in sugar with your hands until smooth. Stir in flour and, last of all, the cashews. Chill in refrigerator for at least 1 hour. Divide dough in half and roll one portion at a time about 1/3 inch thick on a lightly floured board. Refrigerate other half until needed. Work fast. Cut into 1 1/2-inch squares and place on an ungreased cookies sheet. Bake in preheated 375?F oven for 15 mins. Makes about 4 dozen. Yields 48 servings
Poppy Seed Holiday Bread
Ingredients & Directions 3 c Flour 1 1/2 ts Salt 1 1/2 ts Baking powder 2 1/2 c Sugar 2 tb Poppy seeds 1 1/2 ts Almond extract 1 1/2 ts Vanilla 3 Eggs 1 1/2 c Milk 1 1/3 c Oil 6 tb Surgar 1/4 ts Almond extract 2 tb Orange juice 2 tb Melted butter Combine flour, salt, baking powder, 2 1/2 cups sugar, poppy seed, flavorings, eggs, milk and oil in mixer bowl. Beat at medium speed until mixed. Spoon into 2 greased and floured 5 x 9-inch loaf pans. Bake at 350 degrees for 1 1/4 hours or until loaves test done. Brush hot loaves with mixture of 6 tablespoons sugar, 1/4 teaspoon almond extract, orange juice and butter. Yields 24 Servings
Home Recipes: Peanut Butter Pinwheel Cookies
Ingredients & Directions 1 c Butter, softened 1 c Packed brown sugar 1 c Smooth peanut butter 1 Egg 1 ts Vanilla 2 c All-pupose flour 1 ts Baking soda 1/2 ts Salt FILLING 6 oz Semisweet chocolate chips 1 ts Butter In large bowl, beat butter until fluffy; gradually beat in sugar until light and fluffy. Beat in peanut butter, egg and vanilla until smooth. Combine flour, baking soda and salt; gradually mix half into peanut butter mixture. Using hands, mix in remaining flour mixture to form stiff dough; refrigerate for 45 minutes. Filling: Meanwhile, melt chocolate with butter in bowl over hot (not boiling) water. Let cool. Divide dough in half. On lightly floured surface, roll each half into 10×8-inch rectangle. Spread each rectangle with half of the chocolate mixture. Starting from the long side, roll up each rectangle jelly-roll style to form 2 long rolls. Wrap separately, seam side down, in plastic wrap. Refrigerate until firm, at least 8 hours or up to 12 hours. Using sharp knife, cut into 1/4-inch thick slices. Place 1-1/2 inch apart on lightly greased baking sheets. Bake in 375F 190C oven for 10-12 minutes or until lightly browned. Transfer to rack; let cool. (Can be stored in airtight container for up to 1 week.) Yields 4 Dozen
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
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
Fruited Cheesecake
Ingredients & Directions 3 tb Melted margarine 1/4 c Flour Filling: 2 containers (15oz) 1 ts Vanilla -Light Ricotta Cheese 1/4 ts Salt 3/4 c Sugar 3 Eggs 1/2 c Half/half Crust: 1 1/4 c vanilla wafer crumbs Topping: 2 c assorted fresh fruits( like strawberries,sliced kiwi-peeled/sliced,blueberries,raspberries or blackberries) 1/3 c red currant jelly 1 t brandy, optional Lighty grease sides of 8 or 9-inch springform pan. Combine crust ing.; mix well. Press evenly over bottom of pan. Chill while preparing filling. In bowl of electric mixer, combine cheese, sugar, half/half,flour and vanilla and salt; blend until smooth. Add eggs one at a time; blend until smooth. Pour batter over crust. Bake at 350′ 1 hr or until center is just set. Turn off oven; cool in oven with door open for 30 min. Remove to wire rack; loosen from rim of pan. Cool completely; chill 4 hr. Topping may be prepared up to 3 hr ahead. Arrange fruit in concentric circles attractively over surface of cake. Heat jelly with brandy until melted. Brush over fruit; chill 30 min to set glaze. Makes 8 servings. Nutrition per serving: Cal 392, pr 19g, carb 51g, f 14g,chol 102mg sod 303 calcium 193 Yields 8 servings
Black Forest Torte
Ingredients & Directions 2 c Sugar 1 3/4 c All-purpose flour 3/4 c HERSHEY’S Cocoa 1 1/2 ts Baking powder 1 1/2 ts Baking soda 1 ts Salt 2 Eggs 1 c Milk 1/2 c Vegetable oil 2 ts Vanilla extract 1 c Boiling water 1 cn (21 oz.) cherry pie filling – chilled 4 oz Frozen whipped topping – thawed Sliced almonds (optional) Heat oven to 350 F. Grease and flour two 9-inch round baking pans. In large mixer bowl, blend sugar, flour, cocoa, baking powder, baking soda and salt. Add eggs, milk, oil and vanilla; beat on medium speed 2 minutes. Remove from mixer; stir in boiling water (batter will be thin). Pour batter into prepared pans. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely on wire rack. Place one layer on serving plate. Spread half of pie filling over layer to within 1/2 inch of edge. Spoon or pipe border of whipped topping around edge. Top with second cake layer. Spread remaining pie filling to within 1/2 inch of edge. Make border around top edge with remaining topping. Garnish with sliced almonds, if desired. Refrigerate until just before serving. 10 to 12 servings. Hershey’s is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. Meal- Yields 10 Servings
