The Star's Scottish Shortbread
Ingredients & Directions 1 c Butter;softened 1 2/3 c Flour;all purpose 1/3 c Rice flour 1/4 c Sugar, granulated 1/4 c Brown sugar;packed Grease 8″ round cake pan. Line bottom with wax paper. In bowl, cream butter until fluffy. Mix in all purpose and rice flours, and white and brown sugar with electric beater until dough is crumbly but clumps together when pressed. Pat evenly into prepared pan. Bake in preheated 352F oven 45 minutes. Remove from oven briefly, with sharp knife, score into 12 wedges, cutting about halfway through dough. Price decoratively with fork. Return to oven; bake about 15 minutes longer or until just lightly browned at edges. Cool in pan on rack 30 minutes. Loosen sides;invert again on cooling rack so cookie is right side up. Cool completely. MAKES: 12 large wedges Yields 1 Servings
Velvet Smooth Cream Pies
Ingredients & Directions 3/4 c C and H Granulated Sugar 1/3 c All-purpose flour 1/4 ts Milk 2 Eggs; or… 3 -Egg yolks 1 tb Butter or margarine 1 ts Vanilla 1 9″ pastry shell — (baked and cooled) In a saucepan mix sugar, flour and salt. Add milk and eggs. Beat with a whisk until smooth. Bring to boil over medium heat stirring constantly. Continue cooking and stirring until smooth and thickened. Remove from heat, stir in butter and vanilla. Cool 5 minutes. Pour into pastry shell. Chill until set. BANANA CREAM PIE: Make a base filling; cool. Slice 2 or 3 large bananas in bottom of baked pie shell; add cooled filling and chill. Serve with Whipped Cream Topping. BUTTERSCOTCH CREAM PIE: Use 3/4 cup firmly packed C and H Golden or Darn Brown Sugar instead of granulated sugar in basic filling recipe; increase butter to 3 tablespoons. Top with Tall ‘N’ Tender Meringue (see separate recipe) or chill and serve with Whipped Cream Topping. COCONUT CREAM PIE: Stir 1 cup flaked coconut into basic filling before pouring into baked pie shell. Top with Tall ‘N’ Tender Meringue or chill and serve with Whipped Cream Topping. Garnish with toasted coconut, if desired. CHOCOLATE CREAM PIE: Make basic filling; add 1/2 cup semi-sweet chocolate pieces to hot, cooked filling in saucepan. Stir until completely melted. Pour into baked shell; chill. Spread with Whipped Cream Topping; garnish with shaved chocolate. MICROWAVE DIRECTIONS: Combine sugar, flour and salt in deep 2 quart glass mixing bowl. Add eggs and milk. Beat with whisk until smooth. Microwave at full power 8 minutes, stirring 3 times. Precede {sic} as recipe directs. Reprinted with permission from _Pies On Parade_ (Jean Porter, C and H Sugar Kitchen) Electronic format by Karen Mintzias File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/c_hsugar.zip Yields 1 Pie
Cran-raspberry Cheesecake
Ingredients & Directions 3 EGG YOLKS 3/4 ts VANILLA 2 EGGS 3 tb CAKE FLOUR 1/2 c GRANULATED SUGAR 2 EGG WHITES 1 tb GRANULATED SUGAR 1/4 ts CREAM OF TARTAR 1/3 c ALMONDS, finely ground ** BASE —- ** Preheat oven to 450. Grease a jelly roll pan, line it with wax paper. Grease and flour the paper. Beat the yolks, eggs, 1/2 cup sugar and almonds in large bowl until triple in volume and almost white (about 5 minutes). Stir in vanilla. Sift cake flour over top and fold in with spatula. Beat egg whites with cream of tartar until small peaks form. Gradually add the 1 T. sugar and beat until stiff, fold into egg batter. Pour batter into pan and spread evenly. Bake 7 minutes until lightly browned and springy. Invert onto wire rack. Remove wax paper. Cut out round base for cake, using pan as cookie cutter. Using shaped cookie cutters cut shapes from remaining cake to use on top of cake. Place cake in bottom of springform pan. ** FILLING Yields 6 servings
Serrano Chili & Cilantro Corn Bread Muffins
Ingredients & Directions -JUDI M. PHELPS 1 1/2 c Cake flour; sifted 1/2 c Yellow cornmeal 1 T Baking powder 2/3 c ;water 3 lg Eggs 1/3 c Vegetable oil 1/4 c Fresh cilantro; chopped 2 Serrano chilies; seeded, -minced 3 T Brown sugar 1 ts ;salt Preheat oven to 350 degrees F. Butter eight 2/3-cup custard cups. Place cups in oven 5 minutes. Mix first 3 ingredients in large bowl. Whisk remaining ingredients together in medium bowl. Add to dry ingredients and whisk until well combined. Divide batter among prepared cups. Bake until tester inserted into center comes out clean, about 18-20 minutes. Cool slightly. Turn muffins out. Serve warm or at room temperature. Note: The recipe makes 8 very large muffins. For smaller size muffins, use standard muffin cups and make sure you reduce the baking time a little bit. Shared and MM by Judi M. Phelps jphelps@slip.net or jphelps@best.com Yields 8 Servings
Jiffy Pecan Cookies
Ingredients & Directions 1 c Butter or margarine 1 c Powdered sugar 2 1/2 c Sifted flour 2 ts Vanilla 1 c Coarsely chopped pecans Cream butter & sugar. Stir in flour & mix thoroughly. Add flavoring & nuts, mixing well. Drop by teaspoonful onto an ungreased baking sheet. Bake at 350 for 15 minutes or until delicately brown. Makes about 4 dozen. BECKY WEAVER From Simply Southern, the Desoto School Mothers’ Assn, Helena-West Helena, AR 72390. Downloaded from Glen’s MM Recipe Archive, Yields 24 Servings
Danish Apple Cake
Ingredients & Directions 1 Egg 1/2 ts Salt 3/4 c Sugar 1 ts Baking powder 1/2 ts Vanilla 1 c Apple; chopped 2 tb Butter; melted 1/2 c Nuts; chopped 2/3 c Flour Cinnamon & nutmeg Fat grams per serving: Approx. Cook Time: :30 Preheat oven to 350F. Beat together egg, sugar, vanilla and melted butter (can add up to 3 tbsp melted butter). Stir in sifted flour, salt and baking powder. Add chopped apple, nuts and cinnamon and nutmeg and mix well. Put in greased pie plate and bake at 350F for 30 minutes. Yields 1
Zucchini Potato Pancakes
Ingredients & Directions 2 Medium potatoes, -peeled, grated 3 Medium zucchini, -seeded, grated 1 ts Salt 1/4 ts Black pepper – fresh ground 2 Large eggs – lightly beaten 2 tb Flour 1/4 c Beer Vegetable oil Squeeze excess liquid from vegetables (potatoes, zucchini, shallots), using your favorite method (press in colander, wrap in towel, etc.). Mix dry veggies with the remaining ingredients except oil. Heat about 1/8 inch oil in a heavy pan over medium heat, for about 1 minute. Put batter in hot oil by the tablespoon, and carefully flatten each to form a pancake. Cook until golden (about 4 minutes), then turn and cook for 1 more minute; transfer to a paper towel. Yields 4 Servings
