Cheesecake Cookies
Ingredients & Directions 5 tb Butter, softened 1/3 c Brown sugar, packed 1 c Flour 1/2 c Sugar 1 pk 8 oz cream cheese, softened 1 ea Egg 2 tb Milk 1 tb Lemon juice 1/2 ts Vanilla Heat over to 350. In a medium bowl blend thoroughly butter, brown sugar and flour with a fork until mixture resembles coarse crumbs. Put 1 cup of the mixture aside for topping. Press remaining mixture into an 8x8x2 inch baking dish; bake for 15 minutes. In another bowl combine sugar and cream cheese, mixing until smooth. Thoroughly beat in egg, milk, lemon juice and vanilla. Spread over the baked crust and sprinkle with remaining brown sugar mixture. Bake for 25 minutes. Let cool, then chill for at least 1 hour. Cut into 16 squares; serve. Yields 16 servings
Amazing Cookies
Ingredients & Directions 1 c Peanut-butter 1 c Sugar 1 lg Egg Beat the egg. Don’t let your neighbours find out, though. Mix everything together. Preheat oven to 325 degrees F. Place blobs of cookie dough on a greased cookie sheet in the size you like, and flatten with a fork to make the traditional peanut-butter cookie pattern. Put in oven and bake for 8-10 minutes. NOTES: * These are very simple peanut-butter cookies — They turn out a little moist, but are yummy. * These cookies are a bit moist, so don’t worry about that. Don’t burn them; they don’t taste good when they’re burnt. : Difficulty: easy. : Time: 5 minutes preparation, 10 minutes baking. : Precision: Measure the ingredients. : Andrew Scott Beals : Lawrence Livermore National Laboratory, Computation Research Group : Livermore, California, U.S.A. : bandy@lll-crg.arpa : Yields 1 Batch
Quick Apple Torte
Ingredients & Directions 3/4 c Sugar 1/3 c Flour 1 ts Baking powder 1 Egg; beaten 1 ts Vanilla 1 1/2 c Sliced apples 1/2 c Nuts; chopped Cinnamon Nutmeg Ice cream or cream Combine beaten egg and vanilla; to this add all dry ingredients. Add apple slices and nuts; turn into 8 inch pie pan. Sprinkle with cinnamon and nutmeg to taste. Bake in a 350 degree oven for 30 minutes. Serve warm with cream or ice cream. Serves 6. From A Taste of Louisiana. Downloaded from Glen’s MM Recipe Archive, Yields 6 Servings
Mom's Cornbread Stuffing
Ingredients & Directions CORN BREAD 1/4 c Cornmeal, yellow 1/4 ts Baking soda 1 ts Baking powder 1/2 ts Salt 1 tb Flour 1 c Buttermilk 1 Egg 1 tb Salad oil DRESSING 3 Celery stalks 1 Onion, chopped 3 White or whole wheat bread 3 Eggs, hard boiled (optional) 3 Eggs, raw, beaten slightly 1 ts Salt, or to taste 1/8 ts Ground pepper, or to taste 1 tb Ground dry sage, or to taste 1 c Or more Chicken/turkey broth ????? CORNBREAD: Mix dry ingredients. Separately mix buttermilk and egg. Pour liquid ingredients into dry ingredients and mix thoroughly but do not beat. Preheat 1 tbl. salad oil to VERY HOT in an oven proof skillet or cake pan. Bake in a preheated 450 degree oven for 10 to 12 minutes. remove from pan and set aside to cool. DRESSING: Cook celery and onion in a small amount of the broth until tender. DO NOT DRAIN. Set aside. This can be done the day before and refrigerated. Toast two or three slices of bread until crisp all the way through. Crunble cornbread and toasted bread into a large bowl. Add celery, onion and the water they were cooked in, then add the chopped hard boiled eggs if desired. Beat raw eggs and add to mixture. Start adding broth. How much you add is how dry or wet finished dressing will be. Add seasonings and mix. Pour into greased baking pan and cook in a 350 degree oven for 35 to 45 minutes or until nicely browned. Yields 6 servings
Biscuit Tortoni
Ingredients & Directions 3/4 c Crushed Macaroons 3/4 c Cream 1/4 c Confectioners Sugar Salt 1 c Whipping Cream 1 ts Vanilla 4 Candied Cherries Combine macaroons, cream, sugar and a few grains of salt and allow to stand for an hour or so. Whip whipping cream until thickened but not stiff. Fold into the macaroon mixture along with the vanilla and set in paper cups. Place in freezer. Serve with a cherry set in top of each cup. Joel Ehrlich on rec.food.cooking From Yields 4 Servings
Downeast Blueberry Bread Pudding
Ingredients & Directions -Della Masia-TXBG93A 2 tb Sugar-or use equivalent -sweetener amount 1 tb Cornstarch 10 pk Diatetic sweetener 1 pt Fresh blueberries, sorted – and stemmed 1 ts Lemon juice, fresh 4 Slices stale white bread 1 1/2 tb Margarine, room temperature 1/2 c Evaporated skimmed milk Combine the sugar, cornstarch and sweetener, pressing out all lumps. Dump the blueberries into a 6-cup shallow casserole that has been lightly sprayed with nonstick vegetable cooking spray. Dump in the sugar mixutre, add the lemon juice, and toss well to mix. With a potato masher, lightly mash the blueberries, set aside. Butter the bread,(with the margarine) lightly on one side, stack the slices and cut into 1/2″ cubes.Dump into the casserole and toss well to mix. Bake the pudding uncovered in a moderate 350 F oven for 30 minutes, remove from oven, add the evaporated skim milk and stir well to mix. Return to to oven and bake uncovered for 15 minutes.Serve warm, topped, if you like, by a little whole milk. Makes 6 servings. Yields 6 Servings
Raspberry Chocolate Meringue Icebox Cake
Ingredients & Directions 4 lg Egg whites 1/4 ts Cream of tartar 1 1/2 c Sugar 2 3/4 c Heavy cream 6 oz Fine quality bittersweet -chocolate (not unsweetened) 1 1/2 ts Unflavored gelatin 3 tb Cold water 1 1/2 c Sour cream 1 ts Vanilla 3 pt Fresh raspberries 1. Preheat oven to 250F. Line 2 baking sheets with parchment paper and trace 3 8-inch circles onto the paper. 2. In a large bowl with an electric mixer beat whites with cream of tartar and add a pinch of salt until they just hold soft peaks. Add 1 cup sugar gradually, beating, and beat meringue until it holds stiff peaks. Transfer meringue to a pastry bag fitted with a 3/4 inch plain tip and pipe onto circles, filling them in. Smooth meringues with a long metal spatula or knife. Alternatively, if pastry bag isn’t used, circles may be made by spreading meringues freehanded with spatula. 3. Bake meringues 30 minutes and switch positions of baking sheets in oven. Bake meringues 30 minutes more, or until pale golden and crisp. (If the weather is humid, cooking time may be longer.) Cool meringues completely and peel off paper. Meringues may be made 1 day ahead and kept in turned-off oven. 4. In a saucepan, bring 1/4 cup heavy cream just to a boil and remove from heat. Add chocolate and stir mixture until chocolate is melted completely. Divide ganache between 2 meringue layers and gently spread evenly, leaving 1/2 inch borders. Chill ganache until hardened, about 10 minutes. 5. In a small saucepan, sprinkle gelatin over water and soften 1 min. Heat mixture over low heat, stirring until gelatin is dissolved, and keep warm. In a bowl with an electric mixer, beat remaining 2 1/2 cups heavy cream with remaining 1/2 cup sugar until it just holds stiff peaks and then beat in sour cream and vanilla. Add gelatin mixture in a stream, beating, and beat until mixture holds stiff peaks. 6. Arrange 1 ganache-topped meringue on a plate and spread it with 1 1/2 cups cream mixture, mounding it at the edge. Arrange 1 pint of raspberries over the cream mixture and top with the second ganache- topped meringue. Repeat procedure with about 1 1/2 cups more cream mixture and another pint of raspberries and top with the third meringue. 7. Transfer about 1 cup more cream mixture to a pastry bag fitted with the star tip and reserve for decoration. Frost top and side of cake with remaining cream mixture and decorate with reserved mixture. Chill cake for at least 2 hours and up to 8 hours. Remove wax paper carefully and scatter remaining pint of raspberries around and on the cake. Cut into 12 wedges with a serrated or electric knife. Yields 12 Servings
