Amish Cookies
Ingredients & Directions 1 c Butter; (real) 1 c Vegetable oil 1 c Granulated sugar 1 c Powdered sugar 2 Eggs; beat well 4 1/2 c Flour 1 ts Soda 1 ts Cream of tartar Mix together, beat well and add 1 teaspoon vanilla. Drop by teaspoon onto baking sheet (slightly greased). Bake 10 minutes in 375 degree oven. Makes about 65 cookies. Yields 12 Servings
Apple Pancakes From The Townships
Ingredients & Directions 2 c Flour; all purpose 2 1/4 c Soue milk; buttermilk 1 tb Baking powder 2 Eggs 1 ts Baking soda 1 c Apples;unpeeled, 2 ts -Salt -cut in pieces 3 tb Sugar 6 tb Butter; melted 1 ts Cinnamon Crepes aux pommes des Cantons Sift together flour, baking powder (1 Tbsp amount is correct), baking soda, salt sugar and cinnamon. Beat sour milk and eggs in a small bowl. Add apples, unpeeled and cut into small pieces and melted butter. Add the sour milk mixture to the dry ingredients. Stir well. Cook as you would ordinary pancakes in greased cast iron fry pan. Brown on both sides. Serve plain or with butter and maple syrup. to quote Mme Benoit, ” Each year at the end of September, the whole family would go to the Eastern Townships Apple Festival. And there, instead of eggsin syrup as was the custom at sugaring parties, apples pancakes were served with lots of butter and delicious Townships maple syrup.” Yields 4 servings
Biscuit-topped Italian Casserole
Ingredients & Directions 1 lb Ground beef 1/2 c Chopped onion 3/4 c Water 1/4 ts Pepper 1 cn (8-oz.) tomato sauce 1 cn (6-oz.) tomato paste 1 pk (9-oz.) Green Giant Harvest -Fresh Frozen Mixed -Vegetables; thawed 8 oz (2 cups) shredded mozzarella -cheese 1 cn (10 oz.) Hungry Jack -Refrigerated Buttermilk -Biscuits 1 tb Margarine or butter; melted 1/2 ts Dried oregano leaves; -crushed Heat oven to 375*F. Grease 12×8-inch (2 quart) baking dish. In large skillet, brown ground beef and onion; drain. Stir in water, pepper, tomato sauce and tomato paste; simmer for 15 minutes, stirring occasionally. Remove from heat; stir in vegetables and 1 1/2 cups of the cheese. Spoon mixture into greased baking dish. Separate dough into 10 biscuits. Separate each biscuit into 2 layers. Place biscuits near outer edge of hot meat mixture, overlapping slightly. Sprinkle remaining cheese in center. Gently brush biscuits with margarine; sprinkle with oregano. Bake at 375*F. for 22 to 27 minutes or until biscuit topping is golden brown. 6 to 8 servings. 1992 The Pillsbury Company Yields 1 Servings
Best Chocolate Cherry Mini Cakes
Ingredients & Directions 1 1/2 c All-purpose flour 1 c Sugar 1/4 c Hershey’s Cocoa -OR- European Style Cocoa 1 ts Baking soda 1/2 ts Salt 1 c Water 2/3 c Vegetable oil 1 tb White vinegar 1 ts Vanilla extract CHERRY CREAM FROSTING 1/4 c Milk 2 tb All-purpose flour 1/4 c Shortening 1 ts Almond extract 2 1/4 c Powdered sugar 1/4 c Chopped maraschino cherries — drained (optional) Few drops red food color — (optional) Heat oven to 350?F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups. In large bowl, stir together flour, sugar, cocoa, baking soda and salt. Add water, oil, vinegar and vanilla; beat thoroughly. Fill muffin cups 2/3 full with batter. Bake 15 to 20 minutes or until wooden pick inserted in center comes out clean. Remove from pan to wire rack. Cool completely. Prepare CHERRY CREAM FROSTING; pipe or spread onto top of each cupcake. Top with maraschino cherry. Cover; refrigerate leftovers. About 1-1/2 dozen cupcakes. CHERRY CREAM FROSTING: In small saucepan, stir together milk and flour. Cook over low heat, stirring constantly with whisk, until mixture thickens and just begins to boil. Remove from heat; refrigerate until chilled. In medium bowl, beat flour mixture, shortening, almond extract and powdered sugar until smooth. If cherries are used, dry thoroughly on paper towels; stir into mixture with food color, if desired. [Hershey’s is a registered trademark of Hershey Foods Corporation.] [Recipe may be reprinted courtesy of the Hershey Kitchens.] Meal- Yields 18 Cupcakes
Raspberry Coffee Cake
Ingredients & Directions 3 oz Cream cheese 1/2 c Raspberry preserves 1/4 c Butter 1 c Powdered sugar 2 c Bisquick 1/2 ts Vanilla 1/3 c Milk 1 tb Milk This does’nt HAVE to be Raspberry…use ANY favorite preserves. In a mixing bowl, cut cream cheese and butter into biscuit mix untill mixture is crumbly. Blend in milk. Turn dough out onto a lightly floured surface, and knead 8 to 10 strokes. On waxed paper, roll dough to form a 12×8″ rectangle. Carefully turn onto a greased baking sheet, and remove waxed paper. Spread raspberry preserves evenly down center of dough. Make 2-1/2″ slits at 1″ intervals on long sides of rectangle. Fold each strip toward the center, over the raspberry filling. Bake at 425` for 12 to 15 minutes, or until the pastry is golden brown. While warm, drizzle the coffee cake with the glaze made from the powdered sugar, vanilla and milk (stirred until smooth, and of drizzling consistency). Yields 1 Servings
Chocolate, Chocolate Cake
Ingredients & Directions 1 lb Bittersweet chocolate, Chopped 1 lb Butter 2 tb Grand Marnier 11 Eggs yolks 1 3/4 c Sugar 11 Egg whites, beaten until Stiff 2 c Warm white chocolate sauce Preheat the oven to 300 degrees F. Butter and flour a 12-inch springform pan. In a double boiler, over medium heat, melt the chocolate and butter together. Stir in the Grand Marnier. Remove from the heat and cool to room temperature. In an electric mixer, on medium speed,beat the egg yolks until pale yellow and ribbon like, about 6 to 8 minutes. During the last 2 minutes, add the sugar in a steady stream. With the machine running slowly add the chocolate mixture and blend until all of the chocolate is incorporated. Fold in the stiff each whites. Pour the batter into the prepared pan. Place the pan on the rack, in the center of the oven. Bake the cake for about 1 1/2 to 2 hours or until the center of the cake comes out clean with a toothpick. Remove the cake from the oven and place on a wire rack. Cool the cake for 15 minutes. Remove the sides of the pan and cool completely. Invert the cake onto a serving plate. The cake can be served warm or can be placed in the refrigerator and chilled. Slice the cake into 16 slices and serve the cake with the white chocolate sauce, whipped cream and mint. Yield: 16 servings EMERIL LIVE SHOW #EMIA26 Yields 4 servings
Cream Of Coconut Cake
Ingredients & Directions 1 Box white cake mix 1/2 c Cooking oil 2 Eggs 1 ct (8-oz) sour cream 1 cn (8-oz) cream of coconut FROSTING 1 pk (8-oz) cream cheese 1 ts Vanilla 1 lb Powdered sugar 2 tb Milk 1 cn Coconut Mix all ingredients together; pour into a greased and floured 9×13 inch baking pan. Bake 30 minutes at 350 degrees; cool. To make frosting: Combine softened cream cheese, vanilla. powdered sugar and milk. Spread over cooled cake. Top with coconut. From A Taste of Louisiana. Downloaded from Glen’s MM Recipe Archive, Yields 12 Servings
