Chocolate Pecan Pie
Ingredients & Directions 1 Pastry for one-crust pie; -unbaked FILLING 1 c Light corn syrup 1/2 c Sugar 1/4 c Butter or margarine; melted 1 ts Vanilla 3 Eggs 6 oz Semi-sweet chocolate chips; -(1 cup) Reserve 2 T. 1 1/2 c Pecan halves TOPPING 2 tb Reserved semi-sweet -chocolate chips 10 Pecan halves Whipped cream Prepare pastry for unbaked one-crust pie. Heat oven to 325 degrees. In large bowl, combine corn syrup, sugar, margarine, vanilla and eggs; beat well. Reserve 2 tablespoons chocolate chips for topping. Stir in remaining chocolate chips and 1-1/2 cups pecans. Spread evenly in pastry-lined pan. Bake at 325 degrees for 55 to 65 minutes or until deep golden brown and filling is set. Cool completely. Line cookie sheet with waxed paper. Melt 2 tablespoons reserved chocolate chips in small saucepan over low heat. Dip each of 10 pecan halves into chocolate. Place on paper-lined cookie sheet. Refrigerate 15 to 20 minutes or until chocolate is set. Garnish pie with whipped cream and chocolate-dipped nuts. Store in refrigerator. Yields 12 servings
Cheese Pie
Ingredients & Directions 1 ct (12-oz) cream-style cottage -cheese 4 Eggs; separated I cup sugar 1 Lemon ; Juice of 1 pn Salt 1/2 Box of zwieback 1/4 c Margarine 1 tb Sugar Preheat oven to to 350 degrees. Press cheese through sieve (unless using electric mixer) and mix thoroughly with egg yolks, sugar, lemon juice, and salt. Grind zwieback, put into 9-inch pie plate, and pour melted margarine over it. Mix with fork, adding sugar. Press the crumbs in the pan, and pat bottom and sides to form pie crust. Beat egg whites until very stiff, fold into cheese mixture, and pour into crust. Bake for 45-60 minutes. Leave in oven to cool. Yields 6 Servings
Pizza Roll Bread
Ingredients & Directions Dough: 4 c Flour 1 ts Salt 1 pk Dry yeast 1 1/3 c Warm water 2 tb Oil 1 tb Sugar Filling: 1 1/2 lb Sweet Italain sausage Removed from casings 1 12 oz can tomato paste 3 tb Minced onion 2 ts Minced garlic 2 ts Oregano 2/3 c Grated romano cheese 1 1/2 c Shredded mozareela cheese 2 tb Olive oil Make dough: Mix flour and salt in large bowl.Make a well in center add yeast, water, oil and sugar.Let stand 5 minutes until yeasts dissolves foamy. Beat with spoon to make soft dough. Knead on a floured surface until smooth and elastic adding more flour as needed. Place in a greased bowl cover and let rise double. Make filling: crumble sausage and cook over medium high heat to break up meat. Drain off fat. Stir in paste, onion and seasonings. Remove from heat and let cool. Punch down dough and divide in half. Roll each piece into a 14 x 9 inch rectangle.Spread 1/2 of filling to 1/2 inch of sides. Top with 1/2 of cheeses. Drizzle with oil. Roll up tightly from one long side.Pinch edges and tuck under to seal. Place on large baking sheet seam side down, two inches apart. Bend each roll intoa crescent shape.Bake in a 400 oven 45 minutes or golden and done. Cool 30 minutes before cutting. serve warm or at room temp. From Yields 2 Servings
Miniature Cheesecakes
Ingredients & Directions 10 ea Wafers 8 oz Cream cheese 1/3 c Granulated sugar 1 ea Egg 2 ts Fresh lemon juice 1 ts Grated lemon rind 1/2 ts Vanilla Preheat oven to 35 degrees F. Line muffin tins with papper baking cups. Place vanilla wafter in each cup. Beat remaining ingredients together until light and fluffy. Fill cups 2/3 full with cheese mixture. Bake 15 to 20 minutes. Garnish with sour or whipped cream, nuts, fruit or shaved chocolate. Yields 8 Servings
Strawberry Mousse Cake
Ingredients & Directions 1 x ——–sponge cake——— 3 ea Eggs, separated 1 x Pinch cream tartar 1/2 c Granulated sugar 1/4 ts Grated lemon rind 1 ts Vanilla 1/2 c All purpose flour 1 x Pinch salt 1 x –strawberry yogurt mousse– 1 ea 1 1/2 ea Env unflavoured gelatin 1/4 c Cold water 2 c Whole strawberries 1/3 c Granulated sugar 2 tb Lemon juice 1/2 c Plain yogurt 1/2 c Whipping cream 1 x ———–syrup———— 3 tb Water 3 tb Granulated sugar 2 tb Strawberry or kirsch liqueur 1 x -cream frosting and garnish- 1 ea 2 c Stawberries 1 1/2 c Whipping cream 2 tb Granulated sugar CAKE: Butter and flour the bottom and sides of a 9 inch spring form pan; set aside. In a large bowl beat whites and cream of tartar to soft peaks. Gradually beat in 1/4 cup of the sugar, continuing to beat to stiff peaks. In a separate bowl beat the yolks with remaining sugar until light yellow and thickened. Scrape yolks over whites, add lemon rind and vanilla and fold together. Sift flour and salt over batter, folding in gently but thoroughly. Transfer to prepared pan. Bake at 350 degrees F for 25 minutes or until the top springs back when lightly touched. Let cool in pan on wire rack. If making ahead, remove from pan and wrap well for storage at cool room temperature for one to two days or in the freezer for up to 2 months. MOUSSE: In a very small saucepan sprinkle gelatin over water; set aside. Rinse, hull and puree berries. In a small saucepan combine puree, sugar and lemon juice and heat gently just long enough to dissolve sugar. Remove from heat. Warm softened gelatin over low heat until clear and syrupy. Stir into strawberry mixture. Transfer to a large bowl and chill to consistency of raw egg white. Whisk in the yogurt. Whip cream until form; fold into mousse and return to fridge. SYRUP: In a small saucepan bring water and sugar to a boil. Remove from heat, cool and stir in liqueur. ASSEMBLY: Using a long serrated knife, but cake into 2 thin layers. Place top half, but side up, in the botton of a clean 9 inch spring for pan. Drizzle half the syrup ivenly over the cut side of each of the 2 halves. Spoon strawberry mousse over cake in pan; don’t worry if mousse extends over the sides. Set remaining layer, cut side over mousse, pressing gently. Cover and chill thoroughly, overnight if possible. Release sides of pan, and using a wide lifter, transfer cake to service plate, doily-lined if you’ve thought that for ahead. CREAM FROSING AND GARNISH: Rinse and hull berries. Slice thinly. Whip cream until it’s stiff and firm. Sweeten with sugar and spread ivenly over top and sides of cake. Arrange berry slices in circle around the top and bottom edges of the cake. Refrigerate until serving time, which should be within the following hour or two. Yields 10 servings
Dilled Cucumber & Yogurt Bread
Ingredients & Directions 1 1/2 ts Dry yeast 2 2/3 c Bread flour 3/4 c Whole wheat flour 3 tb Nonfat dry milk 3/4 c Cucumber, peeled,minced 3 tb Banana, mashed 3 tb Dried dill weed 3/4 ts Salt 1/8 ts Baking soda 1/2 c Nonfat plain yogurt 1/2 c Water Source: The Best Low-Fat, No-Sugar Bread Machine Cookbook Ever Add all ingredients in the order suggested by mfg. of bread machine. Process on basic bread cycle according to the mfg. directions. Per (1oz) serving: 75 Calories, 3gr. Fat; .2mg. Cholesterol; 4% Calories from fat. From the recipe files of suzy@bestweb.net Yields 1 Loaf
Cheesy Corn Bread
Ingredients & Directions 1 c Unbleached Flour 1/4 ts Mustard; Dry 1 c Corn Meal; White Or Yellow 2 c Cheddar; Sharp, Shredded 2 tb Sugar 1 ea Egg; Lg, Slightly Beaten 1 tb Baking Powder 1 c Milk 1 ts Salt 1/4 c Vegetable Oil Combine the dry ingredients, then stir in the cheddar cheese. Combine the egg with the milk and oil. Stir into the cheddar mixture, mixing until just moistened. Pour the mixture into a greased 9-inch square baking pan. Bake at 425 degrees F. for 20 minutes. Cool slightly and cut into squares, then serve warm. Yields 6 servings
