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
Sweet Onion Supper Bread
Ingredients & Directions 1/2 c Chopped sweet onions 2 tb Butter 1 pk Corn muffin mix 1/2 c Sour cream 1/2 c Shredded sharp American -cheese Cook onion in butter until tender but not brown. Prepare corn muffin mix according to package directions. Pour into greased 8 x 8 x 8 x 2 inch pan. Sprinkle muffin mixture with cooked onion. Mix sour cream and cheese; spoon over the top. Bake at 400 degrees for 25 minutes, or until done. Let stand a few minutes before cutting into squares. Yields 6 Servings
Dutch Apple Tart
Ingredients & Directions *pastry 5 Apple 1 tb Flour 1 c Sugar 1/4 ts Nutmeg 2 ts Butter Line a deep dish with pastry. Sprinkle the flour and cup of the sugar on bottom of the crust. Peel and quarter the apples and place cut side down. Cover with the balance of the sugar, dot with the butter and sprinkle with the nutmeg. Bake at 350-F about 35 minutes or until apples are baked and rich syrup has formed. Yields 1 Servings
Spanish Cheesecake
Ingredients & Directions -CRUST- 1 x None CHEESECAKE 1 lb Cream Cheese 1 1/2 c Sugar; Granulated 2 ea Eggs; Large 1/2 ts Cinnamon; Ground 1 ts Lemon Rind; Grated 1/4 c Unbleached Flour 1/2 ts Salt 1 x Confectioners’ Sugar 3 tb Butter Preheat the oven to 400 degrees F. In a large mixing bowl, cream the cheese, 1 tb of the butter and the sugar. Do not beat. Stir in the eggs, one at a time, beating well after each addition. Add the cinnamon, lemon rind, flour, and salt; blend well. Butter the pan with the remaining 2 tb of butter, using your fingers to spread the butter completely. Pour the mixture into the prepared pan and bake for 12 minutes at 400 degrees, then reduce the temperature to 350 degrees and bake for another 25 to 30 minutes. The knife should come out clean. Cool the cake to room temperature, then sprinkle with confectioners’ sugar. Yields 10 servings
Pumpkin Nut Torte (november)
Ingredients & Directions 1 c Walnuts; chopped 1 pk Spice cake mix; (18.25 -ounces) 1 cn Solid pack pure pumpkin; (16 -ounces) 3/4 c Confectioners’ sugar 2 ts Ground cinnamon 1/2 ts Ground cloves 1/4 ts Ground nutmeg 1 Container frozen whipped -topping; (16 ounces) Prepare the spice cake as directed on the package. Add the chopped walnuts to the batter and bake according to the package directions for two 9 inch round cake pans. Allow to cool completely on wire racks. In a large bowl, combine the pumpkin, confectioners’ sugar, cinnamon, cloves, and nutmeg until thoroughly mixed. Add the whipped topping; mix until well blended. Cut each cake layer horizontally in half, making a total of 4 cake layers. Place 1 cake layer cut side down on a platter and top with one quarter of the pumpkin mixture, spreading just to the edges. Repeat with the remaining layers of cake and pumpkin mixture 3 more times, ending with the pumpkin mixuture and leaving the sides unfrosted. Cover loosely and chill for at least 3 hours before serving. Note: Top with additional pecan halves for that fancy finishing touch. This recipe comes from; Mr. Food Cool Cravings ISBN 0-688-14579-5 Published in 1997 Yields 12 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
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
