Old-fashioned Amish Molasses Cookies
Ingredients & Directions 4 c Plain flour 1 1/2 ts Salt 2 ts Baking soda 2 ts Cinnamon 2 ts Ground ginger 1/2 ts Ground cloves 1 c Butter 1 c Molasses 1/2 c Golden syrup 1/4 c Sugar 1 Egg Pre-heat the oven to 190?c. Mix together the flour, salt, baking soda and spices and set aside. Melt the butter in a large saucepan then add the molasses, golden syrup and sugar and stir thoroughly. Add the egg and beat in until the mixture is smooth. Add the flour mixture gradually, stirring only until the flour particles have disappeared. Shape the mixture into balls just a little smaller than a golf ball and set them apart on greased oven trays. Bake at 190? for 15-20 minutes, or until the cookies have flattened a little and are just golden. Store in an airtight container. Yields 1 servings
Cousin Leticia's Mississippi Mud Pie
Ingredients & Directions 1 Stick oleo 2 Squares unsweetend chocolate 1 c Sugar 2 Eggs, beaten 1 Jar marshmallow cream 1 ts Vanilla 4 tb Flour 1 pn Salt 1/2 c Chopped nuts 1/2 c Grated coconut Melt oleo with 2 squares of chocolate. Add 1 cup of sugar, eggs, vanilla. Mix well. Grandually add the flour, salt, nuts, and coconut. Stir and pour into greased pie pan. Bake at 300 degrees for 30 minutes. Take out of oven and, while still warm, spread with marshmallow cream. Yields 1 Servings
Elizabethan Orange Tart
Ingredients & Directions 1 10″ shortcrust pastry case — thoroughly blind-bakec 2 Thin-skinned oranges Honey and sugar Stick cinnamon Ground cinnamon Allspice 1/4 pt Double cream 1/4 lb Fromage blanc (or see note) -OR- Low-fat soft cheese 2 tb Ground almonds Measure 2 tablespoons sugar into a bowl and stir in 4 tablespoons boiling water. Add a cinnamon stick and 1/4 pint cold water. Scrub the oranges, flute the peel lightly with a citrus zester and slice the fruit thinly, discarding the ends. Remove pips (seeds), put the orange slices into the sweetened water and leave to soak overnight. Next day, turn the oranges and their liquid into a saucepan. Cover and cook very gently for about 30 minutes. Carefully turn the slices once they cook. Lift the cooked orange slices from the pan one at a time, shaking to let the syrup drip back into the pan, and put them on a rack to drain and become cold. Remove the cinnamon stick, then boil the syrup until reduced to a few sticky spoonfuls. Cool slightly then stir in the 1 tablespoon honey. Assemble the tart just before serving. First sprinkle the ground almonds over the base of the cold pastry shell. Sweeten and flavour the soft cheese by stirring into it 1 teaspoon or so of honey and a little each of ground cinnamon and allspice. Whip the cream, fold in the sweetened and flavoured cheese, then spoon this mixture into the pastry shell. Arrange the orange slices on top, overlapping them slightly in decorative circles, and glaze with the gently re-warmed syrup. Yields 8 servings
Pie Cake
Ingredients & Directions 1 Box cake mix 20 oz Crushed pineapple in syrup Undrained 1 cn Cherry pie filling 1 c Pecans — chopped 1/2 c Margarine * Use a standard sized cake mix, but do not use one with pudding in the mix. Some good choices are German chocolate or plain chocolate mix. Use a 13 x 9 x 2-inch pan — important for even baking. Do not grease pan. 1. Pour the undrained pineapple in pan and spread evenly. Layer the pie filling fairly evenly over pineapple. Sprinkle the dry cake mix over and pat down with fingertips VERY LIGHTLY. Sprinkle the chopped pecans over mix and dot with the margarine cut into tiny pieces. 2. Preheat oven to 350 degrees. Bake for 50-55 minutes, or until set when pressed lightly with fingers. Serve warm or cold. Yields 12 servings
Velvet Turtle Pie
Ingredients & Directions 3 lg Egg whites, room temp. 1/2 c Sugar 1/2 c Hazelnuts, ground 1 ds Cinnamon 3 qt Almond praline ice cream Whipped cream, optional -CRUMB CRUST- 1 c Shortbread cookie crumbs 3/4 c Hazelnuts, ground 1 tb Sugar 1/2 ts Cinnamon 1/4 c Butter, melted CARAMEL FUDGE SAUCE 3 c Whipping cream 3 c Sugar 3/4 c Water, boiling 3/4 c Butter, frozen 1) Beat egg whites until whites are glossy and hold soft peaks. Gradually add sugar, whipping until stiff but not dry. Sprinkle in ground nuts and cinnamon and beat just until blended. 2) Pipe meringue on parchment-covered baking sheet to form 8-inch circle about 1/2 inch thick. Preheat oven to 250 degrees for 5 minutes, then reduce heat to 200; bake meringue 1 1/2 to 2 hours. Let stand in oven until cool. Peel and lift off parchment. Store in airtight container in dry place. 3) Soften ice cream in refrigerator. Pack 1 1/2 quarts evenly into crumb crust. Drizzle with 6 tablespoons caramel fudge sauce. 4) Place meringue round on top. Trim if necessary, leaving 1/2″ border between pie and meringue. 5) Pack another 1 1/2 quarts ice cream into pan, filling space between pan and meringue. Do not press hard or meringue will break. Cover with plastic wrap and freeze 10 to 12 hours before serving. 6) To serve place pie slice on serving plate. Serve hot caramel fudge sauce and whipped cream on side. CRUMB CRUST: Combine cookie crumbs, nuts, sugar and cinnamon in bowl and mix well. Add melted butter and mix until crumbly. Pack into 9 inch springform pan, bringing crust 1 to 1 1/2 inches up sides. Chill until firm. Bake at 375 degrees 10 to 15 minutes. Cool then freeze. CARAMEL FUDGE SAUCE: Place whipping cream in large skillet over medium-low heat. Simmer until reduced to 1 1/2 cups or by half. Strain. Using 2 1/2 quart saucepan, heat sugar over medium to low heat, stirring with wooden spoon constantly until sugar is caramelized, about 15 to 20 minutes. Add boiling water and whisk to mix evenly. Boil until caramelized sugar dissolves completely, about 15 to 20 minutes. Strain. Combine strained cream and caramelized sugar mixture in saucepan over medium heat. Bring to boil. Break up butter and add bit by bit to sauce. Stir until butter is incorporated into sauce. Whir in blender until smooth. Cool until thickened. Makes 3 cups. Yields 10 Servings
Hot Fudge Peanut Butter Sauce
Ingredients & Directions 1 c Semi-sweet chocolate chips 1/4 c Milk 1/4 c Peanut butter; (1/4 to 1/2) Combine ingredients in 2 cup measure or small bowl. Microwave on Medium power for 2 to 4 minutes or until chips are soft. Stir until smooth. Pour over ice cream. Yields 1 Servings
Banana Cream Pie In Almond Crust
Ingredients & Directions For Crust: 6 tb Unsalted butter — at room Temperature 1/4 c Sugar 1 sm Egg — beaten slightly 1 c All-purpose flour 2/3 c Finely chopped toasted Almonds 1/8 ts Baking powder 1/8 ts Salt For Filling: 2 tb Water 1 ts Unflavored gelatin 1 c Milk 1 Vanilla bean — split Lengthwise 3 lg Egg yolks 1/3 c Sugar 1 tb Cornstarch 1 3/4 c Whipping cream — chilled 1/3 c Powdered sugar 3 Bananas — thinly sliced Crust: Cream butter and sugar in processor until smooth. Add flour, almonds, baking powder and salt and process just until combined. Gather dough into a ball, flatten into a disk and refrigerate 1 hour in plastic wrap. (Can be made 2 days ahead. Keep chilled. Let stand briefly at room temperature to soften before continuing.) Press dough into 9″ glass pie plate, trimming excess even with edge of dish. Crimp edge decoratively. Refrigerate 1 hour. Preheat oven to 350x. Line crust with foil. Fill with dried beans or pie weights. Bake 12 minutes. Remove beans and foil and bake until crust is set and edges are golden brown, about 20 minutes. Transfer to rack and cool. Filling: Pour water into small bowl. Sprinkle gelatin over. Let stand 10 minutes to soften. Pour milk into medium saucepan. Scrape seed from vanilla bean into milk; add bean. Bring to simmer. Whisk yolks, sugar, and cornstarch in medium bowl until thick. Gradually whisk in hot milk. Return mixture to saucepan and cook over medium heat until mixture just begins to boil and thicken, whisking constantly, about 3 minutes. Add softened gelatin and stir to dissolve. Strain mixture into medium bowl. Press plastic wrap onto surface of pastry cream and chill until cool, about 30 minutes. Using electric mixer, beat cream and powdered sugar in a large bowl to stiff peaks. Carefully fold 1 1/2 c whipped cream into pastry cream. Fold in bananas. Spoon mixture into crust. Spoon remaining whipped cream into pastry bag with medium star tip. Pipe whipped cream over filling, covering completely. Chill until set, at least 3 hours and up to 6 hours. Yields 8 Servings
