Kohl's Gingerbread
Ingredients & Directions 1/2 c Shortening 1/2 ts Salt 1 ts Cinnamon 1/2 ts Ginger 1/4 ts Nutmeg 1/8 ts Cloves 1/2 c Sugar 1 c Molasses 2 1/2 c Flour 1/2 ts Baking powder 1 ts Baking soda 1 c Boiling water 2 Eggs Cream together shortening, sugar and eggs. Mix together flour, spices, baking powder and baking soda. Mix together molasses and water. Add alternately liquid mixture and dry mixture to creamed mixture. Bake in a well-greased 9 x 13 inch pan in a preheated oven at 350 degrees 50-60 minutes. Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce and Clem Kohl From Yields 1 Cake
Fall Gingered Pear Tart Tatin
Ingredients & Directions 2 c Sugar-divided, plus 1/3 cup 8 Firm ripe pears (Bosc or -Comice) 1 c Butter –cut into 16 pieces 3 tb Peeled fresh ginger, minced 1 Unbaked pie shell (10 or -11-inch) Creme Fraiche or sour cream, -optional In medium saucepan with heavy bottom, combine 2 cups sugar and 1 cup water; stir to combine. Place on high heat; heat to a boil and cook, 15 to 20 minutes, until mixture starts to turn color. Mixture should be a dark mahogany color; do not let it burn. Carefully pour into a 10-inch glass pie plate, tilting and rotating the pan until all sides and bottom are well coated. Set aside. Peel, core and halve pears. Place 8 pear halves in pie plate in a concentric circle, cut side up, with rounded pear base toward outside. (It will look like spokes of a wheel.) Fill center with decorative pieces of pear. Combine remaining 1/3 cup sugar and ginger in small bowl; sprinkle pear layer with half of butter and half of gingered sugar. Coarsely chop remaining 8 pear halves and spread evenly over first layer; sprinkle with remaining butter and sugar. Center pie crust circle over pie plate; allow at least 1-inch overhang and trim off any uneven edges. Fold the overhAnging crust under the top circle of crust. Flute or crimp edge if desired. Cut three 1-inch air vents in crust. Bake, centered on a rimmed cookie sheet or round pizza pan at 425F 40 minutes or until crust is very crispy. Remove from oven to cooling rack; let stand 5 minutes. Place heatproof, deep serving plate, inverted, onto pie crust. Carefully invert the tart (there will be hot juice that will leak out). Let pie plate sit on tart so that caramel on bottom of dish loosens and tops pears. Remove pie plate. Serve with caramel sauce that accumulates in serving plate and Creme Fraiche, if desired. 8 servings. Note: If some caramel remains in pie plate, microwave at HIGH 3 minutes to soften; drizzle carefully over pears. Yields 8 Servings
Raspberry-chocolate Coffee Cake
Ingredients & Directions 2 c All-purpose flour* 1/2 ts Salt 3/4 c Sugar 1 Egg 1/4 c Margarine or butter, softene 1 pk (6 ounces) semisweet 1 c Milk -Chocolate chips 2 ts Baking powder 1 c Fresh or unsweetened frozen 1 ts Vanilla -(thawed) raspberries STREUSEL 1/4 c Firm margarine or butter 1/4 c Sugar 1/3 c All-purpose flour 1/3 c Slivered almonds Heat oven to 350 degrees. Prepare Streusel. Grease square pan, 9 X 9 X 2 inches. Beat all ingredients except chocolate chips, raspberries and Streusel in medium bowl on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally.Spread half of the batter in pan. Sprinkle with half each of the chocolate chips, raspberries and Streusel. Repeat layers. Bake about 50 minutes or until wooden pick inserted in center comes out clean. 1 COFFEE CAKE (12 PIECES); 330 CALORIES PER PIECE. *If using self-rising flour, omit baking powder and salt. STREUSEL: Cut margarine into flour and sugar until crumbly. Stir in nuts. Yields 12 servings
Easy Shortbread
Ingredients & Directions 1 c Sugar 1 lb Butter 3 1/2 c Flour, all purpose 1 c Rice flour 2 tb Sugar Preheat oven to 350F. Place 1 cup sugar in food processor; blend 30 sec. (or use fruit sugar). Add to softened butter and cream mixture until very fluffy. Combine flour and rice flour. Beat into batter in small portions. Turn batter out onto a lightly floured surface. Knead until smooth, adding up to 1/2 c more all-purpose flour, if needed. Press into a 15 x 9 jelly roll pan. Score into bars with a sharp knife. Prick surface with fork. Sprinkle with remaining 2 T sugar. Bake 10 minutes then lower heat to 300F and bake until golden, about 30 to 40 minutes. Cut along scored lines, cool and store in air tight container. (Good recipe from Toronto Star, very fast.) Yields 48 servings
Home Recipes: Nanny's Molasses Cookies
Ingredients & Directions 1 c Shortening 1 c Granulated sugar 1 c Fancy molasses 1 ts Baking soda 1 ts Salt 1 ts Ginger 1 ts Connamon 1 ts Ground allspice 1 ts Nutmet 3 1/2 c All-purpose flour 1/2 c Milk Cream together shortening with sugar. Mix in molasses, baking soda, salt, ginger, cinnamon, allspice and nutmeg. Mix in one-thrid of the flour; mix in half of the milk. Repeat once. Mix in remaining flour. Form into ball. Refrigerate dough for 4 hours. On floured surface, roll out half of the dough to 1/4-inch thickness; cut into 2-1/2 inch rounds. Repeat with remaining dough. Transfer to greased baking sheets; bake in 350F 180C oven for 15 minutes or until edges are golden brown. (Can be stored in airtight container for up to 1 week.) Yields 4 Dozen
Ice Cream Cookie
Ingredients & Directions 6 Cookies (your choice) 6 Scoops of vanilla ice cream 3 tb Grapenuts cereal 6 Hazelnuts 12 oz Chocolate chips, semi sweet 2/3 c Light cream Place chocolate and cream in a medium-sized sauce pan. Heat and stir occasionally until chocolate has melted and mixture is smooth. Set aside. Place the cookies on a wire rack over a baking sheet. Place a scoop of ice cream on each cookie. Gently press grapenuts into the ice cream scoops and top each with a hazelnut. Pour chocolate mixture over cookie and ice cream. Place in freezer until ready to serve. Yield: 6 servings Prep. Time: 30 minutes Yields 6 Servings
Black Forest Torte
Ingredients & Directions 1 3/4 c Flour 1 3/4 c Sugar 1 1/4 c Water 1 1/4 ts Soda 1 ts Salt 1 ts Vanilla 1/4 ts Baking powder 2/3 c Margarine, soft 4 oz Unsweetened chocolate 3 Eggs Heat oven to 350. Brush sides and bottom of four 9″ round layer pans with butter. Bake only two layers at a time. Measure into a large mixer bowl all ingredients except eggs. Beat at low speed to blend; beat 2 minutes at medium speed, scraping bowl frequently. Add eggs; beat 2 minutes more. Pour 1/4 of batter into each pan; layers will be thin. Bake 15-18 minutes or until done. Cool slightly and remove from pan; cool thoroughly on greased waxed paper to prevent sticking. Alternate layers with chocolate filling and cream filling, ending with chocolate filling on top. Do not frost sides of torte. From the recipe collection of Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/ms-choco.zip Yields 1 Servings
