Irish Creme Pumpkin Pie
Ingredients & Directions 1 9-inch deep dish pie crust -(you own or frozen) PUMPKIN FILLING 1 Egg, slightly beaten 1 c Pumpkin 2/3 c Sugar 1 ts Ground cinnamon 1 ts Vanilla 3/4 c Evaporated milk IRISH CREME FILLING 8 oz Cream cheese at room temp 1/4 c Sugar 1 Egg 1 ts Vanilla 1 tb Baileys Irish Creme Preheat oven to 400D. For Pumpkin filling, combine all ingredients until well blended and smooth. Set aside. For Creme filling, whip together cheese and sugar until smooth. Add egg and whip until well incorporated. Add vanilla and Irish creme, blend until smooth. To assemble: Pour half of the pumpkin mixture into the pie shell. Spoon half of creme mixture on pumpkin. Repeat with remaining filling. Gently swirl a knife through to create a marble effect. Bake at 400 for 30 minutes. Reduce the temp to 350D and cover edges of crust if browning too fast. Bake for another 30 minutes. Pie should be puffy in the middle and may have one or two cracks on top. Remove from oven and cool completely. It can be chilled and whipped cream smoothed over the top. Yields 1 Servings
Lemon Tea Bread #1
Ingredients & Directions 1/3 c Butter melted (see note) 1 c Sugar 3 tb Lemon extract 2 Eggs (see note) 1 1/2 c All-purpose flour 1 ts Baking powder 1 ts Salt 1/2 c Milk (see note) 1 1/2 tb Grated lemon peel 1/2 c Chopped pecans -LEMONY GLAZE- 1/4 c Lemon juice 1/2 c Sugar From: Bonnie Montjar montjar@cebaf.gov Date: 9 May 1995 12:30:25 +0100 Seems to me a few months back someone posted a request for lemony lemon cake recipes. Of course that might have been on rec.food.cooking, or I might have been smoking banana peels, but to be safe, I thought I’d post it on both. So here it is. This has been a huge success everywhere it has showed up. Preheat oven to 350 degrees F. Grease and flour a 9″x5″ loaf pan. Lemony Glaze: Mix together 1/4 cup lemon juice and 1/2 cup sugar. Prepare lemony glaze and set aside. In a large bowl, cream butter, sugar and lemon extract until fluffy. Add eggs, beating until mixture is blended. In a medium bowl, sift flour, baking powder and salt. Pour 1/3 of the flour into the egg mixture. Add 1/3 of the milk. Stir until blended. Continue adding flour and milk alternately until all is blended. Do not overmix. Fold in lemon peel and pecans. Pour batter into prepared pan. Bake one hour or until wooden pick inserted in center comes out clean. Remove bread from oven and immediately pour lemony glaze slowly over the top. Let stand 15 – 20 minutes. Turn out onto rack to cool. May be frozen. Before serving bread bring to room temperature. Cut in thin slices. (This is easy to do, since this stuff is pretty dense and moist). Serve with butter, or lemon curd or clotted cream. (I like it best with lemon curd). Variation: Bake it in smaller loaf pans for finger-food sized slices for parties. NOTE: For Vegans: Margarine works well in this. I have never tried it with egg substitutes or dairy milk substitutes, but I don’t see why it wouldn’t work. The texture might be different, but I think it would still taste good. (I doubt that it would be much more dense than the original version). REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive, Yields 12 Servings
Cheese-garlic Biscuits
Ingredients & Directions 1 c Milk 1/3 c Mayonnaise 1 tb Sugar 2 c Self-rising flour Garlic powder 1. Beat all ingredients together until smooth and completely combined not over 1 minute. Streak dough with 1/4 cup grated cheddar cheese. 2. Drop batter evenly among 10 paper lined muffin cups. Drizzle the top of each with 1 tsp. melted margarine or butter, and dust each with a scant amount of garlic powder, plus 1 scant teaspoon of additional grated cheese. 3. Bake at 350F for 25-30 minutes or until golden brown and tripled in size. Cool in pan on rack for 30 minutes. Yields 10 Servings
Joan's Wholewheat Chocolate Chip Cookies
Ingredients & Directions 1/2 c Nonfat plain yoghurt 2 Eggs 1 c White granulated sugar 2 ts Vanilla Freshly grated nutmeg to -Taste (makes all the -Difference) -Or- 1/2 ts Ground nutmeg 4 c Whole wheat baking mix (Such -as Hodgens Mills -Insta-bake mix) 1 c Chocolate chips Extra granulated sugar With a little experimenting ,I came up with these cookies and they came out great. You may enjoy the change ( healthy ). My daughter wanted a soft choc chip cookie. I did not tell her that I used whole wheat baking mix! They were a hit in flavor and texture . she normally is a fusspot about her cookies:) Preheat oven to 400 degrees. In a large bowl whisk yoghurt and eggs with a whisk until well blended. Blend in sugar until smooth. Add vanilla and whisk well. Add the 4 cups whole wheat baking mix and nutmeg and whisk well. At this point you may need to use a spoon to mix until well blended. stir in the chocolate chips. Using a small ice cream scoop ( 2 inches in diameter ) place 9 scoops of dough, a few inches apart per lightly greased baking sheet.Dip bottom of a glass in granulated sugar and press down on each ball of dough to flatten into a circle. Place in center oven rack and bake about 8 to 10 minutes or cookies are slightly raised and appear set and dont appear wet in the center.They be light brown on the bottom but will appear pale on top. do not overbake as they will continue to bake after removing from the oven. makes 18 large soft cookies. Note: I have not tried these with a regular baking mix and assume they may come out just as good. The whole wheatmix gives a good texture and slightly nutty flavor. Yields 18 Servings
Loggers Bread Diana's Version
Ingredients & Directions 1 c Whole wheat flour 2 ts Brown sugar 1/2 c Oat flour 1 ts Honey 1 1/2 c Bread flour 1 ts Molasses 3 tb Applesauce 3/4 ts Salt 1 ts Margarine 1 c Water 3 tb Powdered buttermilk 1 tb Yeast add all to bm make on dough cycle for rolls. Yields 1 servings
Zucchini-kuchen (zucchini Cake)
Ingredients & Directions 10 1/2 oz Small zucchini (300 g) 1 c Less 2 Tbsp sugar (200 g) 4 Egg yolks Juice and grated peel of one -lemon 1 ds Salt 2 tb Rum 3 1/2 oz Flaked coconut (100 g) 3 1/2 oz Candied fruit (100 g) -[candied cherries, per the Illustration. Do not use -fruitcake mix, as The flavor would be -different. K.B.] 3/4 c Plus 2 Tbsp flour (100 g) 1 ts Baking powder 4 Egg whites, chilled Shortening for greasing cake -mold 7 oz Dark cake glaze (200 g) -[This is a prepackaged chocolate glaze available in Germany. The glaze from the ‘Rehruecken’ recipe should work just fine, or any glaze recipe that produces a hard (not creamy) chocolate frosting. K.B.] flaked coconut for garnish Wash and dry zucchini, and trim off ends. Finely grate the unpeeled vegetables. Spread on a clean dish towel and pat dry. Beat sugar and yolks until creamy and sugar is dissolved. Add lemon juice, lemon peel, salt, rum, flaked coconut, and mix well. Cut the candied cherries in half, or chop into smaller pieces, as desired. Add to mixture. Mix flour and baking powder and add it as well as the grated zucchini. Beat the chilled egg whites to stiff peaks and carefully fold into the batter. Pour into well greased ‘Rehruecken’ mold [I would also flour it, I think. K.B.]. In a preheated oven, bake at 350 to 390 degrees F for 40 to 50 minutes. Let cake cool in pan for 5 to 10 minutes, then carefully invert into a grate and let cool all the way. Half a day before serving, cover with cake glaze all around. Let glaze dry. Shortly before serving, dust with flaked coconut. Yields 6 Servings
Lindy's New York Style Cheesecake
Ingredients & Directions 1 c ALL-PURPOSE FLOUR -and place a pan of water in 1/4 c SUGAR Bottom of the oven. 1 ts LEMON PEEL, grated FILLING 1/2 ts VANILLA 40 oz CREAM CHEESE, unwrapped and 1 EGG YOLK -softened in 1/4 c BUTTER, softened Microwave 2-1/2 minutes on Combine flour, sugar, lemon -high. -peel and vanilla. Make well 1 3/4 c SUGAR -in 1/4 c CORNSTARCH Center. Blend in yolk and 2 ts LEMON PEEL -butter. Mix with fingers 1 1/2 ts ORANGE PEEL, grated -until 1/4 ts VANILLA Smooth. Pat half of dough 5 EGGS, shelled and warmed in -onto pan bottom. Bake 6-8 -microwave 30 -minutes Seconds on high (same for At 400-degrees. Pat rest of -egg yolks) -dough 2 inches up pan 2 EGG YOLKS -sides. 1/3 c HEAVY CREAM Increase heat to 450-degrees ** CRUST Yields 6 servings
