Mr. Food's Chocolate Chip Cookies
Ingredients & Directions 18 1/4 oz Choc. cake mix 1/2 c Vegetable oil 2 Eggs 12 oz Semisweet chocolate chips 3/4 c Chopped walnuts pecans, or – other nuts (optional) ======================================================= ============== ==== == Preheat the oven to 350F. In a large bowl, combine the cake mix, oil, and eggs. Stir in the chocolate chips and nuts, if desired. Drop by rounded tablespoons 2 inches apart onto ungreased cookie sheets. Bake for 8 to 10 minutes, or until the centers are set. Remove the pans from the oven and let the cookies set for 2 minutes. Remove the cookies to wire racks to cool completely. Yields 48 Servings
Fennel And Onion Tart
Ingredients & Directions TART SHELL DOUGH 1/2 oz Yeast, fresh, OR 1/2 pk Yeast, dry 1 c ;water, warm pn Salt 2 c Flour, unbleached -FENNEL-ONION MARMALADE- 2 c ;water 1 Onion; minced 5 Garlic cloves; minced 1 1/2 tb Thyme, fresh -PEARL ONIONS- 60 Pearl onions; peeled 1 c ;water 1/3 c Balsamic vinegar 1 ts Honey or maple syrup ASSEMBLY 1/2 c Chives; snipped To make the tart-shell dough: In a large bowl, dissolve the yeast in the water. Add the salt and flour; mix well, using your hands if necessary. Knead for a minute to form the dough into a ball. Cover with plastic wrap and place in the refrigerator for 3 hours. To make the fennel-onion marmalade: In a 3-quart saucepan, combine the water, onion, fennel, garlic, thyme and honey or syrup. Cook over medium heat for 25 minutes, or until all the water has cooked away and the vegetables are tender. Cool to room temperature. To make the pearl onions: In a 2-quart saucepan, combine the onions, water, vinegar and honey. Cook over medium-low heat for 20 minutes, or until the water has cooked away and the onions are tender. Cool to room temperature. To assemble the tart: Roll the dough into a circle about 8 inches in diameter and place on a baking sheet. Spread the fennel-onion marmaladeover the dough, to within 1/2 inch of the edge. Top withthe pearl onions. Bake at 350 degrees for 30 to 35 minutes, or until the shell is golden brown and cooked through. Remove from the oven and garnish with the chives. Cut into four wedges; serve warm or at room temperature. Yields 4 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
Queen Elizabeth Cake 3
Ingredients & Directions -BATTER- 1 c Dates 1 c Boiling water 1 ts Vanilla 1/4 c Margarine 1 c Sugar 1 Egg, beaten 1 1/2 c Flour 1 ts Baking powder 1 ts Baking soda 1/2 ts Salt TOPPING 6 tb Brown sugar 3 tb Butter 4 tb Canned milk 1 c Coconut 1 pn Salt Cook dates, water and vanilla to soft mass. Cream margarine, sugar and egg. Add dry ingredients to creamed mixture. Add date mixture. Pour into a 9 x 9 greased pan and bake at 325F for 35 minutes. While cake is baking, put all the topping ingredients into a small pot and bring to a boil. Boil for 3 minutes. When cake is baked, remove from oven, spread topping on it and place under the broiler to brown. Watch carefully, because it could burn. Helen Peagram, F-Cooking Yields 6 Servings
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
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
White Chocolate Cake
Ingredients & Directions PATTI – VDRJ67A 1/4 lb White chocolate 1/2 c Water; boiling 1 c Butter 2 c Sugar 4 Egg yolks 1 ts Vanilla 2 1/2 c Cake flour 1 ts Baking powder 1/4 ts Salt 1 c Buttermilk 4 Egg whites; beaten stiff 1 c Pecans; chopped 1 c Flaked coconut COCONUT FROSTING 2 c Sugar 1/2 c Water 1/2 c White Karo syrup 2 Egg whites; beaten frothy pn Salt 1 ts Vanilla 2 c Flaked coconut Melt chocolate in boiling water; cool. Cream together butter and sugar. Beat in egg yolks, one at a time, beating well after each addition. Add melted chocolate and vanilla. Sift together the flour, baking powder, and salt. Add to chocolate mixture, alternating with the buttermilk. Do not over beat. Fold in beaten egg whites, gently. Stir in nuts and coconut. Divid evenly into three generously greased and lightly floured cake pans. Bake in 350~ oven for 30-45 minutes..until lightly browned and center springs back at your touch. Cool, and frost with icing. Coconut Frosting: Cook sugar, water, and Karo until it reaches soft ball stage. Pour syrup into egg whites and beat until stiff. Add salt and vanilla. Spread between layers and on top and sides of cake. Sprinkle icing with coconut as thickly as you like. Yields 12 Servings
