Chocolate Pecan Pie
Ingredients & Directions 1 c Light corn syrup 1 c Firmly packed light brown -sugar 3 Eggs 1 ts Vanilla extract 1 1/2 c Coarsely chopped pecans; -(see Note) 3/4 c Semisweet chocloate chips; -(4-1/2 ounces) 1/4 c Butter; melted (1/2 stick) One 9-inch frozen -ready-to-bake deep-dish; -thawed ; pie shell Preheat the oven to 350 degrees F. In a large bowl, combine the corn syrup, brown sugar, eggs, and vanilla; stir with a spoon until thoroughly mixed. Add the pecans, chocolate chips, and butter; mix well. Pour into the pie shell and bake for 55 to 60 minutes, or until firm. NOTE: Don’t be concerned if the filling in the center sinks a bit as it cools. Yields 1 servings
Polish Corn Bread
Ingredients & Directions SOURDOUGH STARTER: 2 c Cold water 6 c Rye flour 1 ts Active dry yeast ============================ BREAD: 4 c Warm water (105-110 F) 5 1/2 c Rye flour 5 1/2 c All purpose flour 2 tb Salt 4 pk Dry yeast dissolved in 1/4 -cup warm water (105-110F) 1/4 c Ground cornmeal 2 ts Caraway seeds 1. Start sourdough starter at least 3 days before baking: Combine the cold water, rye flour, and yeast in a bowl. Mix well; it will be lumpy. Pour the mixture in a clean bowl, cover with a cloth, and refrigerate for 3 days. 2. Remove the starter from the refrigerator 2 hours before beginning to make the bread. 3. Transfer the starter to a large bowl and add the warm water, yeast, flours, salt, cornmeal and caraway seeds and mix until smooth, 5 minutes. 4. Divide the dough in half. Shape into 2 even rounds. Place each round in a lightly greased bowl, cover with a clean cloth, and set aside to rise in a warm place until doubled in size, about 1-2 hrs. 5. Place a roasting pan on the bottom of the oven and fill with hot water. Preheat the oven to 400F. Sprinkle a baking sheet with corn- meal. 6. Dampen your hands and reshape the bread into even round mounds. Place the loaves on a prepared baking sheet. Bake the bread until crusty, about 2 hours. If the water in the roasting pan runs low during the baking, replenish it to provide the bread with steam heat. Cool, or serve warm. Makes 2 large loaves. Yields 2 servings
Cheese Onion Pie
Ingredients & Directions -DOUGH- 2 c Self-rising flour 1 Egg 1 ts Salt 2 oz Margarine 1/4 c Milk FILLING 5 Big onions cut in rounds Little margarine for frying 1 Container 9% cream cheese; -or any softened cream -cheese 5 oz Grated parmigian cheese TOPPING 2 Eggs; well beaten 2 ts Milk Source: My sister in law Olga Finkelstein Dough: Work well all the ingredients, roll quite thin and put in a greased pie pan. Filling: Soak the onions for 5 or 10 minutes in hot water. Then fry them in a little margarine till soft and transluscent, not brown. Let cool a little, add the cream cheese and the grated cheese. Pour on the dough and prepare the topping: 2 well beaten eggs with 2 Tsp milk. Pour over the pie and bake at 350 till golden brown. Yields 1 Servings
Grated Potato Pancakes
Ingredients & Directions 1 Egg 1 ts Salt 2 c Milk 1 ds Pepper 1 1/4 c Sifted enriched flour 1 1/2 lb Potatoes 1 ts Sugar Butter or bacon drippings Beat egg with a little of the milk. Stir in the sifted dry ingredients alternately with the remaining milk, beating until mixture is smooth. Wash and peel potatoes, grate directly into batter, then beat well. Fry on a hot greased griddle and serve hot with crisply fried bacon, with stewed berries, or with applesauce. Yields 6 servings
Pumpkin Cider Bread
Ingredients & Directions 1 c Apple cider 1 c Canned pumpkin puree 2 lg Eggs 1/4 c Vegetable oil 3/4 c Firmly packed light brown -sugar 2 tb Freshly grated orange zest 2 c All-purpose flour 2 ts Double-acting baking powder 1/2 ts Salt 1/4 ts Baking soda 1/4 ts Ground mace 1/4 ts Cinnamon 1/8 ts Ground cloves 1/2 c Chopped walnuts In a saucepan boil the cider until it is reduced to about 1/4 cup and let it cool. In a bowl whisk together well the pumpkin puree, the eggs, the oil, the brown sugar, the zest, and the reduced cider. Into the bowl sift together the flour, the baking powder, the salt, the baking soda, the mace, the cinnamon, and the cloves, add the walnuts, and stir the batter until it is just combined. Transfer the batter to a well-buttered 8 1/2-by 4 1/2-inch loaf pan and bake the bread in the middle of a preheated 350F. oven for 1 hour, or until a tester comes out clean. Let the bread cool in the pan. Makes 1 loaf. Yields 1 servings
Dillbrot (dill Bread)
Ingredients & Directions 1 pk Yeast; Active Dry 1/4 c ;Warm Water(110-120 degrees) 1 c Cottage Cheese; Creamed * 2 tb Sugar 1 tb Onion; Minced 1 tb Butter; Melted 1 ea Egg; Large 1 ts Salt 2 ts Dillseed 2 1/4 c Flour; Unbleached Or Bread * Creamed Cottage Cheese should be heated to lukewarm. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Dissolve yeast in warm water. Combine all ingredients in a mixing bowl, except add the flour a little at a time (it may take up to 2 1/2 cups of flour). Beat until well mixed and mixture is stiff but not heavy. (Standard bread dough feeling). Cover and let rise in a warm place until doubled. Punch down and put dough in a bread pan, or arrange in a round shape on a greased cookie sheet. Let rise again. Bake for 30 to 45 minutes at 350 degrees F. While warm, bursh loaf with soft butter, sprinkle well with salt. Makes 1 loaf. Yields 4 Servings
Eggless Applesauce Cake
Ingredients & Directions 2 c Flour 2 ts Baking soda 1 ts Nutmeg 1 c Nutmeats 1 ts Cinnamon 1 c Raisins 3 tb Cocoa 1 1/2 c Applesauce 1 ts Cornstarch 1/2 c Salad oil 1 c Sugar Sift dry ingredients, add raisins and nuts, then applesauce and oil. Beat well. Bake in greased 9 x 13 pan in 325 degree F. oven. Good without nuts, with a few extra raisins, or try a cup of Toasted Oatmeal. From “This For That: A Treasury of Savvy Substitutions for the Creative Cook,” by Meryl Nelson, ISBN 0-88247-847-6. Typos by iris grayson Yields 1 9 x 13
