Hershey's Triple Chocolate Cookies
Ingredients & Directions 1 Stick butter or margarine; -softened 3/4 c Sugar 3/4 c Brown sugar 1 ts Vanilla 2 Eggs 1 tb Milk 2 1/4 c Flour 1/3 c Cocoa 1 ts Baking soda 1/2 ts Salt 1 c Semi-sweet chocolate chips 1 Bag hersheys kisses (with or -without almonds) From: lwolfgra@plains.NoDak.edu (Linda M Wolfgram) Date: Sat, 19 Mar 1994 17:08:02 GMT Beat butter, sugar, brown sugar, and vanilla until blended. Add eggs and milk; beat well. Stir together flour, cocoa, baking soda, and salt; gradually add to butter mixture, blending well. Stir in chocolate chips. Shape dough into 1-inch balls. Place on ungreased cookie sheet. Bake 10-11 minutes at 350. Cool 1 minute, remove to wire rack. Press Kisses in center of each cookie. Makes about 4 dozen cookies. REC.FOOD.RECIPES ARCHIVES /COOKIES From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive, Yields 48 Servings
Ann Cooper's Apple Pancakes With Maple Pecan Butter
Ingredients & Directions Apple Pancakes— 2 Eggs 2 c Buttermilk 1/4 c (1/2 stick) butter, melted 1 3/4 c All-purpose flour 3 tb Granulated sugar 2 ts Baking powder 1 ts Baking soda 1/2 ts Salt 1/2 ts Ground cinnamon 1/4 ts Ground nutmeg 1 1/2 c Chopped, peeled, tart red Apples Maple Pecan Butter— 1 c (2 sticks) butter, softened 3/4 c Chopped pecans 1/2 c Maple syrup Make Maple Pecan Butter. In small mixer bowl, beat butter on medium speed until light. Add pecans; mix well. Gradually beat in syrup. Set aside while making pancakes. For Apple Pancakes: In medium bowl lightly beat eggs with wire whisk. Add buttermilk and melted butter and whisk until smooth. Add dry ingredients and mix only until moistened. Stir in apples. Heat large non-stick griddle or skillet until hot. Melt a little of the butter on griddle until bubbly but not brown. For each pancake, spoon about 1/4 cup batter onto griddle. Cook until bubbles form and edges are cooked. Turn and cook until second side is golden. Keep pancakes warm on platter in 200 degree oven while preparing remaining batter. Serve warm with Maple Pecan Butter. Serving Size: 1 pancake Nutritional Information per serving Calories 280 Total Fat 19 g Total Carbohydrates 23 g Protein 4 g Vitamin A 10 %DV Calcium 82 mg Yields 16 Servings
Hungarian Cheesecake
Ingredients & Directions -CRUST- 1 1/2 c Unbleached Flour; Sifted 1 ts Baking Powder 4 tb Sweet Butter; No Margarine 2 ea Egg Yolks; Large, * 1/8 ts Salt 1 tb Lemon Juice 1 x Cold Water; ** CHEESECAKE 2 c Cottage Cheese 4 ea Eggs; Large 1/4 c Sugar; Granulated 1 ts Lemon Rind; Grated 1 c Sour Cream 1 c Crushed Pineapple; Drained 1/2 c Raisins * Lightly beat the egg yolks. ** Use only as much cold water as needed. (3 to 4 TBLS) —— Sift together the flour and baking powder, set aside. Cream the butter in a large mixing bowl, then add the egg yolks, salt, and lemon juice, mixing well. Add the dry mixture, then using your fingers, work the dough into a smooth consistency. Add the cold water as necessary to work the dough. Roll the dough out on a flat surface to a thickness of 1/4-inch. Cut the dough to fit the greased bottom of a 9-inch springform pan and place the dough in the bottom. Use the excess to line the sides of the pan. Chill. CHEESECAKE: Preheat the oven to 450 degrees F. Press the cottage cheese through a sieve. In a large mixing bowl, beat 3 eggs and the sugar until well blended. Add the cottage cheese and beat, then stir in the lemon rind and the sour cream. Separate the remaining egg, saving the yolk for another recipe, and brush the crust with the white. Combine the pineapple and raisins in a bowl, then spread the mixture evenly on the prepared crust. Pour the cheese mixture on the top of the fruit mixture. Bake for 10 minutes at 450 degrees F. then reduce the oven to 350 degrees F. and bake for about another 35 minutes. Cool to room temperature, then chill. Serve chilled. Yields 10 servings
Double Apple Bread
Ingredients & Directions 1 c Walnuts 1/2 c Butter 1 c Plus 2 T light brown sugar 2 Eggs 1 ts Vanilla extract 1 1/2 c Applesauce, unsweetened 1 2/3 c Flour 1/2 c Whole wheat flour – preferably stoneground 1 ts Baking soda 1/4 ts Salt 1 1/2 ts Cinnamon 1/2 ts Nutmeg 1 lg Tart apple*, pared, cored, – quartered and chopped 1/2 c Raisins, plumped if dry** * Granny Smith or Greening ** to plump raisins: place them in a small saucepan with water to cover. Bring to a simmer over moderate heat. Drain thoroughly. Preparation: Preheat oven to 350F. In the preheating oven, toast the walnuts in a single layer in a roasting pan or jelly roll pan. Coarsely chop and set aside to cool. Butter a 9x5x3-inch loaf pan and set aside. In a large bowl using an electric mixer at high speed, cream butter until light. Gradually add the sugar and continue beating until mixture is very light and fluffy. Change the mixer speed to medium. Add the eggs, one at a time, beating with each addition, then beat in the vanilla and the applesauce. (The mixture will look hopelessly curdled. Do not worry!) Change the mixer speed ot low. Sift in the flours, baking soda, salt, cinnamon, and nutmeg and beat just until combined. Stir in chopped apple, raisins and walnuts. Spread the batter in the prepared pan with a spatula, smoothing the top. Bake until a skewer inserted in the center comes out clean, about 90 minutes, loosly covering the top of the loaf with aluminum foil after 50 minutes or so if the loaf seems to darkening too quickly. Let the loaf stan in the pan on a wire rack for 15 minutes before unmolding. Cool completely before wrapping or serving. Yields 1 9×5 loaf
Crusty Rye Bread
Ingredients & Directions 2 c Rye flour 1 tb Dry yeast 1/2 c Warm water 1 ts Salt 2 tb Vegetable oil 2 tb Cider vinegar 1/2 c Unbleached white flour In a deep bowl, measure our the rye flour. Make a well in the centre. Dissolve the yeast in the water & add to the bowl. Add salt, oil & vinegar. Stir vigorously. Add the white flour. Knead well till the dough is pliable. Form into a round bread. Use a brush to oil the surface & set in a 9″ round pan. Allow to double in size. Preheat oven to 350F & bake for 1 hour 15 minutes. Anne Lerner, “Breads You Wouldn’t Believe” Yields 1 servings
Double-peanut Double-chocolate Chip Cookies
Ingredients & Directions 1 c All-purpose flour 1/2 c Unsweetened cocoa powder 1/2 ts Baking soda 1 ts Baking powder 1 1/2 Sticks unsalted butter; -softened (3/4 cup) 1/2 c Chunky or creamy peanut -butter 1 c Sugar 2 lg Eggs 1 c Semisweet chocolate chips; -(6 ounces) 1 c Peanut-butter chips; (6 -ounces) Preheat oven to 350F. In a bowl whisk together flour, cocoa powder, baking soda, and baking powder. In another bowl with an electric mixer cream butter, peanut butter, and sugar until light and fluffy. Beat in eggs, 1 at a time, beating well after each addition. Beat in flour mixture and stir in chocolate chips and peanut-butter chips. Drop dough by level tablespoons 2 inches apart onto buttered baking sheets and bake cookies in batches in middle of oven 10 minutes. Cool cookies on racks. Cookies keep in airtight containers 5 days. Makes about 60 cookies. Yields 1 servings
Sunflower Bread #2
Ingredients & Directions 1 pk Yeast 1/2 c Unprocessed bran flakes 3 c Bread flour 1/4 c Sunflower seeds 1 ts Salt 1 tb Sugar 3 tb Molasses 2 tb Butter 1 1/4 c Milk Raisins; (optional) Ingredients should be at room temperature. Liquids (and ‘warmed’ ingredients) should be at 120-130 degrees. Add ingredients in order given. Setting: white bread Yields 1 Servings
