Chocolate Pecan Pie
Ingredients & Directions -CRUST- 2 c Flour 3/4 c Shortening 2 ts Sugar 6 tb Cold water 1 ts Cinnamon FILLING 1 c Pecan halves 1 c Dark corn syrup 3/4 c Semi-sweet chocolate chips 2 ts Vanilla 2 tb Melted butter 1 ts Fresh lemon zest 3 Eggs; beaten Combine flour, sugar and cinnamon. Cut in shortening until mixture resembles coarse crumbs. Gradually sprinkle in cold water a little at a time until dough forms into a ball. Chill at least one hour. Roll out and make pastry to fit nine inch pie plate. Spread pecans and chocolate chips in prepared pie crust. Combine remaining ingredients and pour over pecans and chips. Bake at 375 degrees for 15 minutes, reduce heat to 350 degrees and bake 30 minutes or until done. Yields 1 servings
Dill Bread
Ingredients & Directions 2 pk Yeast 1/2 c Warm water 2 tb Butter 2 ts Salt 2 tb Instant minced onion 2 Eggs 2 c Cottage cheese, cream style 2 tb Sugar 1/2 ts Soda 2 tb Dill seed 4 1/2 c Flour, or more as needed Heat cottage cheese to lukewarm. Soften yeast in warm water, let stand 10 minutes. Combine cottage cheese, butter, sugar, salt, soda, onion and dill seed. Add eggs and yeast mixture. Beat well; add flour gradually; beat well after each addition. Cover and let rise until double in size, about 1 hr. or more. Punch down, turn into 2 well greased coffee cans. let rise until double in bulk. Bake at 350 F. for 35 to 45 minutes. Cool 5 minutes, turn onto rack. Brush with melted butter, sprinkle with salt. Courtesy Telephone Pioneers : BillSpalding *P CRBR 38 A Yields 2 servings
Coffee Liqueur Cake
Ingredients & Directions 1 Chocolate cake mix, dry (18. 4 Eggs 1/2 c Oil 2 ts Instant coffee 1 Swiss milk cocolate pudding 2/3 c Coffee liqueur 1/2 c Water Preheat oven to 350 degrees. Beat together all ingredients in a mixer at medium speed for 2 minutes. Pour into a greased and floured 12 cup Bundt pan. Bake for 50 to 60 minutes or until pick inserted in center comes out clean. Cool in pan for 25 minutes. Drizzle with icing, garnish as desired. ICING 2 1/2 cups powdered sugar 1/3 cup cream 2 Tbsp coffee liqueur Sift powdered sugar into a bowl. Heat cream and add coffee until dissolved. Stir into powdered sugar and add coffee liqueur, to taste. Yields 6 Servings
Cheese Crispies
Ingredients & Directions 1 pk Imperial Cheese 1 1/2 c Flour 1 c Margerine 4 c Rice Crispies Mix cheese and marg. well — BEAT IN FLOUR. Work in Rice Crispies thoroughly (can add tobasco or worchester sauce if desired) Roll into small balls place on ungreased cookie sheet Flatten with fork Bake at 350 for 15 min. From Yields 36 Servings
Potato Pancakes German Style
Ingredients & Directions 2 1/2 c Potatoes; (2 large) * 3 c ;water 1 ts Lemon juice 1 ea Potato; boiled, mashed 1 ea Egg; large, beaten 2 tb Milk 1/2 ts Salt 1 x Vegetable oil; as needed * Potatoes are grated on medium grater. 2 1/2 Cups Approx. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Grate raw potatoes into water to which lemon juice has been added. Place potatoes in a strainer or cheese cloth and drain off liquid. Drain well. Beat raw and cooked potatoes with egg, milk, and salt to form a batter. Using 3 T oil for each batch, drop batter for 3 or 4 pancakes at a time in hot oil in a large frypan. When firm on the bottom side, loosen edges and turn. Brown on other side. Remove, drain on paper towel, and keep warm. Continue until all batter is used. Serve immediately. NOTE: If potato cakes are served with meat, sprinkle with salt. Sprinkle with sugar if served with applesauce. Yields 4 servings
Norwegian Griddle Cakes (lefser)
Ingredients & Directions 4 c Riced hot potatoes 1 1/2 tb Sugar 2 1/2 tb Light cream 1 ts Salt 2 1/2 tb Lard 2 c Sifted all purpose flour Mix riced potatoes with cream and lard. Chill for 1 hour. Add sugar, salt and flour. Blend thoroughly. Take about 1/3 cup of mixture and form into 2 balls. Continue with remaining dough. Chill balls for 1 hour. On a lightly floured board roll each ball into a paper thin round about 5 inches in diameter. Cook on heated griddle over low heat until very light tan. Turn and cook on other side. Serve hot or cold. All Lefsa – Sprinkle with hot water and let lay a while, then butter and sprinkle with sugar and cinnamon, fold and cut. Yields 26 servings
Hello Dolly Cookies
Ingredients & Directions 1 Stick butter 1 1/2 c Vanilla wafer crumbs 1 cn Angel flake coconut 1 pk Chocolate chips 1 c Chopped pecans 1 pk Candied cherries 1 cn Sweetened condensed milk Preheat oven to 325. Melt butter and mix with vanilla wafer crumbs in a 9 X 13 inch pan. Press together to form a crust. Make a layer of coconut, then pecans, then chocolate chips. Top with candied cherries. Spoon sweetened condensed milk over mixture. Bake 30 minutes. Cool (but not chill), then cut in squares. NOTES : Exchanged by Ann Hettinger at my 1st annual cookie exchange on Dec. 3, 1997. Yields 1 Servings
