Fudge Pie
Ingredients & Directions 1/2 c Butter 3 Unsweetened Baking Chocolate -Squares 4 Eggs, lightly beaten 3 tb Light Corn Syrup 1 1/2 c Sugar 1/4 ts Salt 1 ts Vanilla 1 Unbaked 9″ Pie Shell Melt butter and chocolate together and cool. Beat syrup, sugar, salt, and vanilla into eggs. Add chocolate and butter. Beat until well blended, and pour into unbaked shell. Bake at 350 F. for 25 to 30 minutes until top is crusty and set; mixture will shake like custard. This may be topped with ice cream or whipping. Serves: 6 to 8 Yields 6 Servings
Biscuit Topped Stroganoff
Ingredients & Directions 1 lb Lean ground beef 1 Onion; chopped 1/2 Green pepper; chopped 1 ts Salt 1 cn Mushroom soup 2 tb Pimiento; chopped 1 pt Sour cream 2 cn Biscuits; refrigerated Brown meat, onion and green pepper. Add salt, soup and pimentos. Simmer uncovered 10 minutes, stir in sour cream. Bring just to a boil, remove from heat and pour into 1 1/2 quart baking dish. Top with Biscuits. Bake 20 to 25 minutes at 375 degrees or unil biscuits are done. NOTES : Adapated from an old family recipe from 1949. Yields 6 Servings
Muffuletta Bread
Ingredients & Directions 1 c Warm water (110F) 1 tb Sugar 1 tb Active dry yeast 3 c Bread flour 1 1/2 ts Salt 2 tb Vegetable shortening 1 ea Sesame seeds In a 2-cup measuring cup, combine water and sugar. Stir in yeast. Let stand until foamy, 5 to 10 minutes. In a food processor fitted with the steel blade, combine 3 cups flour, salt and shortening. Add yeast mixture. Process until dough forms a ball, about 5 seconds. Stop machine; check consistency of dough. It should be smooth and satiny. If dough is too dry, add more warm water, 1 tablespoon at a time, processing just until blended. If dough is too sticky, add more flour, 1 or 2 tablespoons at a time, processing just until blended. Process 20 seconds to knead. Lightly oil a large bowl, swirling to coat bottom and sides. Place dough in oiled bowl; turn to coat all sides. Cover bowl with plastic wrap. Let rise in a warm, draft-free place until doubled in bulk, about 1-1/2 hours. Lightly grease a baking sheet. When dough has doubled in bulk, punch down dough; turn out onto a lightly floured surface. Form dough into a round loaf about 10 inches in diameter; place on greased baking sheet. Sprinkle top of loaf with sesame seeds; press seeds gently into surface of loaf. Cover very loosely with plastic wrap; let rise until almost doubled in bulk, 1 hour. Place rack in centre of oven. Preheat oven to 425F. Remove plastic wrap. Bake loaf in centre of preheated oven 10 minutes. Reduce heat to 375F; bake 25 minutes. The loaf is done when it sounds hollow when tapped on bottom. Cool completely on a rack before slicing. makes 1 loaf. Yields 1 servings
Cream Cheese Pound Cake
Ingredients & Directions 1 1/2 c Butter; softened 1 pk (8 ounce) cream cheese; -softened 3 c Sugar 6 lg Eggs 1 1/2 ts Vanilla extract 3 c All-purpose flour 1/8 ts Salt Beat butter and cream cheese at medium speed with an electric mixer 2 minutes or until creamy. Gradually add sugar, beating 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears. Add vanilla, mixing well. Combine flour and salt; gradually add to butter mixture, beating at low speed just until blendedafter each addition. Pour batter into a greased and floured 10-inch tube pan. Fill a 2-cup, ovenproof measuring cup with water; place in oven with tube pan. Bake at 300 degrees for 1 hour and 30 minutes or until a wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan and cool completely on wire rack. NOTES : Tried on November 14, 1995 – made several minor modifications to perfect this recipe. It’s great! Yields 24 Servings
Kay's Shortbread
Ingredients & Directions 1 c Butter 1 ts Cornstarch 3/4 c Icing sugar 1 pn Baking powder 2 c All-purpose flour 1 pn Salt In a mixing bowl, cream butter and icing sugar until light and fluffy. Stir in flour, cornstarch, baking powder and salt until very smooth. Form into a firm ball. Place on lightly floured surface. Lightly knead five or six times. Form level teaspoonfuls into small balls. Place two inches apart on unbuttered baking sheet. With fingertips or fork, gently press each ball to slightly flatten it. If desired, place a cherry piece in the centre of each. Bake in oven at 325 degrees F for about 15 minutes or until edges are slightly golden and firm to the touch. Cool. Makes five to six dozen. From The Gazette, 90/12/12 Yields 6 servings
Berry Almond Bundt Cake
Ingredients & Directions 2 c Unbleached all-purpose flour 3/4 c Cornmeal 1 ts Cream of tartar 2 ts Baking soda 1 c Light soy milk 2 ts Lemon juice 2 tb Egg replacer; -OR- 2 -Eggs, beaten 1/2 c Water 1 c Natural applesauce 1 1/2 c Brown sugar 1/3 c Light corn syrup 1 ts Vanilla extract 1 ts Almond extract 2 c Dried cranberries 3/4 c Ground almonds Preheat oven to 350 degrees F. Grease and flour a bundt pan. Sift together flour, cornmeal, cream of tartar, baking soda and salt in a large bowl. Set aside. Mix soy milk and lemon juice and set aside. Whisk egg replacer and water until light and foamy. Set aside. Mix applesauce and brown sugar in a medium-size bowl. Beat in egg replacer, corn syrup and extracts. Add applesauce mixture and soy milk alternately to dry ingredients, mixing after each addition. Fold in cranberries and almonds. Pour into prepared pan and bake until a toothpick inserted into cake comes out clean, about one hour. Let cool for 10 minutes and invert onto a serving plate to finish cooling. Per serving: 229 cal, 3 g prot, 217 mg sod, 47 g carb, 4 g fat, 0 mg chol, 66 mg calcium HINTS: *If using whole eggs instead of egg replacer, do not add 1/2 cup water. Drizzle cooled cake with an icing glaze or sprinkle with powdered sugar. * Yields 16 Servings
Double-chocolate Bread Pudding
Ingredients & Directions 2/3 c Evaporated skimmed milk 1 1/2 tb Sugar 2 ts Unsweetened cocoa 1/2 ts Vanilla extract 2 Egg whites, lightly beaten 1 3/4 c Cubed French bread, -(1/2-inch) Vegetable cooking spray 1 tb Semisweet chocolate -mini-morsels Combine milk, sugar, and cocoa in a medium bowl. Stir with a wire whisk until well blended. Add vanilla and egg whites; stir well. Add bread cubes, stirring until moistened. Coat 2 (6-ounce) custard cups with cooking spray. Spoon milk mixture evenly into prepared cups, and top each with half of mini-morsels. Place cups in a 9-inch square baking pan. Add hot water to pan to depth of 1 inch. Bake at 325 deg for 40 minutes or until a knife inserted in center comes out clean. Yield: 2 servings. From the cookbook files of Sharon Klinger, tmvm93b@prodigy.com NOTES : chocolaty dessert. Yields 2 Servings
