Chocolate Pecan Pie
Ingredients & Directions 1 Unbaked pie shell 1 1/2 c Pecans 1/2 c Semi-sweet chocolate chips 4 Eggs; beaten 1/2 c Sugar 1/2 c Light-brown sugar 1/4 c Steen’s 100 percent Pure -Cane Syrup 1/4 c Corn syrup 1/2 ts Vanilla 1 pn Salt 2 oz Semi-sweet chocolate; melted 2 Scoops Vanilla bean ice -cream 1 c Chocolate sauce; in squeeze -bottle Fresh mint sprigs Powdered sugar; in a shaker Preheat the oven to 375 degrees. Spread the pecan pieces and the chocolate chips evenly on the bottom of the pie shell. In a mixing bowl, whisk the remaining ingredients together. Pour the filling over the pecans. Bake for about 1 hour or until the filling sets. Cool for 10 minutes before slicing. Lay one piece of the pie in the center of the plate. Garnish the pie with ice cream, chocolate sauce, mint and powdered sugar. This recipe yields 8 servings. Yields 8 servings
Wild Blueberry Cookies
Ingredients & Directions 2 c Flour (reserve 1/4 cup) 1 c Sugar 2 ts Baking powder 1 1/2 ts Lemon rind, grated 1/2 ts Salt 1 Egg 3/4 c Blueberries, wild or frozen 1/4 c Milk (more if 2 c flour used 1/2 c Shortening Combine flour, baking powder and salt. Stir in blueberries. Do not thaw if using frozen berries. Cream shortening until soft, gradually beat in sugar then lemon rind and egg. Add flour mixture alternately with milk, beating until smooth after each addition. (Frozen blueberries could be folded in quickly at the end – the dough turns purple as they thaw.) Drop from teaspoon onto greased cookie sheet. Bake at 375 F for 10-12 min or until lightly browned. Yields 36 servings
Cheese Mexican Hush Puppies
Ingredients & Directions 3/4 c Yellow cornmeal 1/2 c Flour 1 1/2 ts Baking powder 1/2 ts Salt 1/8 ts Red pepper 1 c Shredded Monterey -Jack cheese 1 cn Chopped green chiles -(4oz), drained 1 tb Minced onion 1 Egg 1/2 c Milk Vegetable oil Combine first 8 ingredients in a large bowl; make a well in center of mixture. Combine egg and milk; add to dry ingredients, stirring just until moistened. Pour oil to a depth of 3 inches into a Dutch oven; heat to 375 deg. Carefully drop batter by rounded tablespoonsful into hot oil. Fry a few at a time 3 to 4 minutes or until golden brown, turning once. Drain on paper towels. Serve immediately. Yield: about 2 dozen. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip Yields 2 Dozen
Pizza Bread2
Ingredients & Directions 1 1/2 c Pizza sauce 3 tb Olive oil 3/4 ts Salt 1 ts Dried oregano 2 c Whole wheat flour 2 c Bread flour 2 ts Yeast 2/3 c Mozzarella cheese; grated -(optional) 2/3 c Mushrooms; chopped -(optional) 2/3 c Pepperoni; diced (optional) 1/4 c Sun-dried tomatoes; -(optional) Add one or two of the optional ingredients after the first kneading period when the dough has formed a smooth ball. Maked a 1.5 pound loaf. Yields 10 Servings
Holiday Upside-down Cake
Ingredients & Directions 1/2 c Butter, softened, divided 1/2 c Brown sugar 1/2 pk (12 oz.) fresh or frozen Cranberries 1 cn (20 oz.) crushed pineapple In heavy syrup, drained Well 1 1/2 c Flour 2/3 c Granulated sugar 1 ts Baking powder 1/2 ts Salt 1/4 ts Baking soda 1 Egg 2/3 c Cranberry juice 1 ts Vanilla extract Whipped heavy cream (optional) Preheat oven to 350 degrees. In 9″ square heatproof baking pan over medium heat melt 1/4 cup butter. Remove from heat; sprinkle with brown sugar, then cranberries, then drained pineapple; set aside. In mixing bowl, combine next 5 ingredients. With mixer at low beat in remaining 1/4 cup butter, egg, cranberry juice and vanilla for 2 minutes until smooth. Spoon batter over fruit-sugar layer. Bake 40-50 minutes. Cool in pan on wire rack 10 minutes. Loosen edges of cake; invert onto serving plate. Serve warm with whipped cream. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip Yields 1 Servings
Lemon Verbena Pound Cake With Strawberries
Ingredients & Directions === FOR CAKE === 1 c Cake flour (not self-rising) 1/2 ts Baking powder 1/4 ts Salt 3 tb Finely-chopped fresh lemon -verbena (or 1 tbspn freshly-grated -lemon zest) 1 tb Freshly-grated lemon zest 1/2 c Unsalted butter – (1 stick); -softened 1 c Granulated sugar 3 lg Eggs 3/4 ts Vanilla 2 tb Milk 2 tb Fresh lemon juice === FOR GLAZE === 1/2 c Confectioners’ sugar; plus 1 tb Confectioners’ sugar 1 tb Fresh lemon juice === ACCOMPANIMENT === Strawberries Preheat oven to 325 degrees and butter and flour a 1-quart kugelhopf pan, knocking out excess flour. In a bowl whisk together flour, baking powder, salt, verbena (or zest), and zest. In another bowl with an electric mixer beat butter and sugar until light and fluffy. Beat in eggs, 1 at a time, beating well after each addition, and beat in vanilla. Beat in half of flour mixture. Beat in milk and lemon juice and beat in remaining flour mixture until just combined. Spoon batter into pan, smoothing top, and bake in middle of oven 45 to 55 minutes, or until golden brown on top and a tester comes out clean. Cool cake in pan on a rack 15 minutes and invert into rack to cool completely. Make glaze while cake is cooling: In small bowl whisk confectioners’ sugar, a little at a time, into lemon juice until smooth and thick. When cake is completely cooled, drizzle glaze over cake and let it drip down sides. Cake may be made 1 day ahead and chilled, covered. Serve cake at room temperature with strawberries. This recipe yields ?? servings. Yields 1 servings
Dill Dip In Rye Bread
Ingredients & Directions 1 c Mayonnaise 1 c Sour Cream 2 tb Dill weed 2 tb Onion Flakes 2 tb Parsley Flakes Start the day before, or atleast early in the day to serve in the evening. The dry ingredients need time to soften, and get friendly. Mix all ingredients and refrigerate over night. Carve out the bread to make a bowl, saving the bread to dip into the sauce. When ready to serve, put the dip inside the bread, arange the bread pieces around the ‘bowl’. When the pieces are gone, slice, rip, or tear the remaining crust and eat. We had a bakery in Baltimore that made a great Sweedish/Onion Rye, although that was the name on the bread, they claimed that there was nothing special about it. I have served it with plain ‘store bought’ rye, the round loaves and with my own home made rye. Yields 20 Servings
