Grand Marnier Cheesecake
Ingredients & Directions 1 lb OREOS, crushed 1 c GRANULATED SUGAR 4 tb BUTTER, melted 5 JUMBO EGGS, out of shell and Mix and pat into bottom and -warmed in -sides of 10″ springform Microwave on high for 25 -pan. -seconds CAKE 1 ts VANILLA 2 lb CREAM CHEESE, unwrapped and 1/3 c GRAND MARNIER LIQUEUR -warmed in 1/4 c CORNSTARCH Microwave for 2 minutes on 6 oz SEMI-SWEET CHOCOLATE, melted -high 1 c SOUR CREAM (Triple Chocolate) ** CRUST Yields 6 servings
Biscuit Bonanza
Ingredients & Directions ———–BISCUIT BONANZA— In France, dessert is often constructed from towers of flaky puff pastry, and in the Middle East, paper-thin phyllo dough is either left crispy or made soggy with syrup. But the U.S. has biscuits to call its own. Biscuits–moist, tender and rich–are used as an alternative to a yeast-leavened bread. Biscuits are closer in technique to making pie crust than to making bread. The steps follow the same order: Cut the shortening into the flour mixture, add some liquid and roll it out. Once you’ve mastered the technique, you can not only delight in the aroma of biscuits browning for breakfast, you can also bake scones for a proper English tea. (The difference is there are eggs in scones and not in biscuits). Biscuits are similar to real shortcakes, rather than the hockey pucks made from cellulose sponges found next to the red glop in the produce department. And you can crown fresh fruit with a biscuit dough topping and call it a cobbler. Start by sifting the dry ingredients ~-flour, baking powder or soda, salt, sugar and so forth. Then cut in the butter or shortening until the mixture resembles a fine meal, like breadcrumbs. While a wire-blade pastry blender is useful, you can use two knives, pulse a food processor fitted with the steel blade on and off a few times, or use your fingertips. The third step is adding the liquid. The trick is to accomplish this quickly, so that the ingredients are just blended enough to hold together. It’s tempting to do more, but that’s what makes biscuits or their first cousins tough. Once liquid is added to flour the gluten formation begins, and any agitation intensifies this process. Turn the dough out onto a well-floured surface, such as a counter or a pastry board, and use the same restraint that went into adding the liquid. Don’t knead it more than 10 times, just enough to give it a push in the oven, but not enough to make it chewy. Now either roll or pat the dough into the proper thickness. The dough should be less than 1 in thick. Cut it into desired shapes. No fancy cutters? Use juice cans (a 2 in diameter) or an upside down glass. From Yields 1 Servings
Richard's Chocolate Cookies
Ingredients & Directions 1/2 c Milk 1/4 lb Butter 6 tb Unsweetened cocoa 1 2/3 c Sugar 1 ts Vanilla extract 3 c Rolled oats Put the milk and butter in the saucepan over medium heat. Add cocoa & sugar. Stir well. Boil 1 minute. Remove from heat. Beat in vanilla extract and rolled oats. Blend well. Spoon onto cookie sheet. Let cool until hardened. The cookies, when cooled, resemble fudge. But they’re very chewy. Contributed by Richard Parlby From Yields 6 Servings
Raisin Pound Cake
Ingredients & Directions LUAN WOODS 2 X sticks margarine 2 c. sugar 4 eggs 5 c. plain flour l c. buttermilk 1/2 tsp. soda dash of salt l tsp. vanilla 1/2 tsp. lemon extract l box raisins Mix dry ingredients. Cream margarine and sugar, add eggs. Combine buttermilk and dry ingredients alternately. Add raisins.***Bring raisins to a boil and leave in water overnight before adding them*** — From Yields 10 Servings
Sour Cream Chocolate Layer Cake
Ingredients & Directions 2 c Flour; unbleached, sifted 2 c Sugar 1 1/4 ts Baking soda 1/2 ts Baking powder 1 ts Salt 1/4 c Vegetable shorteneing 3/4 c Sour cream 1 ts Vanilla extract 2 ea Eggs; large 1 c ;water 4 oz Baking chocolate 1 x ———-frosting———- 1/3 c Butter or regular margarine 3 c Confectioners’ sugar 1/2 c Sour cream 3 oz Baking chocolate Sift togetehr the flour, sugar, baking powder, baking soda, and salt into a large mixing bowl. Add shortening, sour cream, vanilla, eggs, water and chocolate (melted then cooled). Beat with an electric mixer at low speed, scraping bowl constantly, for 1/2 minute. Increase speed to high and beat an additional 3 minutes, scraping bowl occasionally. Pour batter into 2 greased and waxed-paper lined 9-inch round cake pans. Bake in a preheated 350 degree F. Oven for 35 minutes or until cake tests done. Cool in pans on racks for 10 minutes. Remove from pans and cool completely on the racks. Place one cake layer on serving plate. Spread with Sour Cream / Chocolate Frosting. Top with second cake layer. Frost sides and top of the cake with the remaining Sour Cream/Chocolate Frosting. SOUR CREAM/CHOCOLATE FROSTING: Combine the softened butter or margarine, confectioners’ sugar, and sour cream in a mixing bowl; blend well. Add chocolate which has been melted and cooled and vanilla. Beat until smooth. NOTE: I have seen reference to people having trouble with their layer cakes and how they rise. Try this little trick when making this cake. Take the layer that has the least amount of rise on the top and trim it to be flat with a sharp knife. Place the trimmed side down (layer should be upside down). Then frost between layers and place the other layer on right side up and finished frosting. It will give the illusion of having a cake with only one domed layer and will sit better on your cake plate. Also the trimmings are great eating just plain for the cook or for the kids. Yields 12 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
Whipped Cream Cake
Ingredients & Directions 1 c Whipping cream 1 c Sugar 2 Eggs 1 ts Vanilla 1 1/2 c Cake flour 2 ts Baking powder 1/2 ts Salt Whip cream until firm. Add eggs, one at a time. Beat until light and fluffy. Add sugar, beat again. Add vanilla. Stir flour before measuring. Sift again with salt and baking powder. Stir in flour. Pour into 2 – 8″ well greased pans, lined with greased waxed paper. Bake in preheated 375 degree oven for 20 to 25 minutes. Yields 1 Servings
