Extra Gooey Chocolate Chip Cookies
Ingredients & Directions 2 1/4 c All-purpose flour 1 ts Baking soda 1 ts Salt 1 c Butter; softened 3/4 c Granulated sugar 3/4 cn Brown sugar; packed 2 ts Vanilla 2 Extra large eggs 24 oz Chocolate chips; (2 -packages) Preheat oven to 375F. Combine flour, baking soda, and salt in a bowl, set aside. Cream together butter, granulated sugar, brown sugar, and vanilla. Do not over beat mixture. Add eggs one at a time, combining well after each addition. Gradually stir in flour mixture. Stir in chocolate chips, in 2 or 3 additions, mixing well. Drop by rounded tablespoon onto ungreased cookie sheets. Bake for approximately 10 minutes, until lightly browned and centers have just set – they should look almost a bit underdone. Let stand for 10 to 15 minutes to cool before moving to wire racks to finish cooling. Cookies will be more moist than from standard recipes, and will pull apart easily when very warm. Yields 36 servings
Mocha Pecan Pie
Ingredients & Directions 6 oz Chocolate, 1/4 c Butter, melted -semi-sweet 2 ts Vanilla 1/4 c Coffee liqueur 1/4 ts Salt 1 tb Instant coffee,dry 1 c Pecans 1/2 c Brown sugar -coarsly chopped -packed 1 9”pie-shell 1 c Corn syrup -unbaked 3 Eggs, beaten 1 c Pecan halves Directions: In heatproof bowl set over simmering water, melt chocolate with coffee liqueur and instant coffee granules. Stir until smooth. Remove from heat; stir in brown sugar until dissolved. Stir in corn syrup, eggs, butter, vanilla, salt and chopped pecans. Pour filling into pie shell;arrange pecan halves decoratively on top . Bake at 350F for 45-50 minutes, or until edges feel set but centre still jiggles slightly. Let cool on wire rack before serving. Calories: you don’t want to know. from HomeMakers magazine, April 1992 Liz Parkinson Yields 8 servings
Christmas Party Pie
Ingredients & Directions -SHELL- 1 c Flour 1 Stick butter 1 c Chopped pecans -BOTTOM LAYER- 1 c Whipped topping 8 oz Cream cheese 1 c Powdered sugar -MIDDLE LAYER- 1 sm Pkg vanilla instant pudding 1 sm Pkg chocolate instant -pudding 3 c Milk TOP LAYER Whipped topping Chopped pecans optional Shredded chocolate bar -optional Melt butter, mix with flour and pecans. Pat into 9×13 pan. Bake 20 minutes at 350 degrees. Remove and let cool. Mix whipped topping, cream cheese and powedered suger with mixer and layer over above. Mix puddings and milk and layer over above. Cover last layer with whipped topping. Sprinkle with chopped pecans or shredded chocolate bar. Keep cool in refrigerator. Yields 1 servings
Biscuit Topped Italian Casserole
Ingredients & Directions 1 lb Ground beef 1/2 c Chopped onion 1/4 c Water 1/4 ts Pepper 1 cn (8 oz) tomato sauce 1 cn (6 oz) tomato paste 1 pk (9 oz) mixed vegetables -thawed 8 oz Shredded mozzarella cheese 1 cn (10 oz) Refrigerated biscuit 1 ts Margarine or butter melted 1/2 ts Dried oregano leaves, crush Heat oven to 375 degrees 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 and around edge. Gently brush biscuits with oregano. Bake at 375 degree F for 22 to 27 minutes or until biscuits are golden brown. 6 to 8 servings. From Yields 7 Servings
Honey Cake
Ingredients & Directions 1 c Butter 2 c Honey 2 Eggs 1 c Buttermilk 1/4 ts Salt 4 c Flour 2 ts Soda 1 ts Ginger 1 ts Cinammon Cream butter and honey well. Add beaten eggs and buttermilk, sifted four with soda, spices and salt. Mix well, and bake in two layers, in a slow (275?) oven, about thirty minutes. Watch oven closely because this cake burns easily. From Yields 8 Servings
Raisin Spice Cake
Ingredients & Directions Add 1/2 box of rasins to 2 2 c Sugar Cups boiling water and cook Stir until shortening melts, For 15 minutes. Then add 1 Then add 1 teaspoon vanilla. Cup cold water and set aside Add raisins and water. 1/2 c Shortening SIFT TOGETHER 4 c Flour 1 ts Cinnamon 1 tb Baking soda 1 ts Nutmeg 1 ts Baking powder 1/2 ts Allspice 1 ts Salt Stir altogether; mixture will be thick. Bake approximately 40 minutes in two 9 inch pans or in three loaf pans at 350 degrees until toothpick comes out clean. May ice if desired. Randy Rigg Yields 3 servings
Double Dill Bread
Ingredients & Directions Dee Penrod 1 pk Baking yeast 1/4 c Warm, not hot, water 1 c Lowfat cottage cheese (small curd) 1 Tablespoon sugar 1 Tablespoon reduced-calorie Margarine 1 Teaspoon dill seed, crushed Lightly 2 Teasp minced fresh dill weed 1 Teaspoon dried onion flakes 1/2 Teaspoon salt 1/2 Teaspoon baking powder 2 Whole, smilin’ egg whites 2 To 2-1/4 cups whole wheat Flour Dissolve yeast in warm water. Heat cottage cheese until lukewarm. Remove from heat and add sugar, herbs, margarine, onion, salt, soda, egg whites, and yeast/water. Mix. Add flour gradually to form a stiff dough. Spray a 1-1/2 quart casserole dish with vegetable coating spray. Turn dough into casserole dish and allow to rise in a warm place for 30 to 40 minutes. (Should double in size.) Bake at 350~ for 40 to 45 minutes. Serve warm. YIELD: 16 slices (1 slice per serving) Calories 82.40/ Protein 20%/ Carbohydrate 68%/ Fat 12%/ Sod-Mg 160.0 Exchanges: Bread 1.8/ Meat 0.5/ Fat 0.3 Yields 16 Servings
