Lemon Shortbread Squares
Ingredients & Directions –BASE– 1 c Flour 1/4 c Sugar 1/2 c Butter TOPPING 1 c Sugar 2 Eggs, lightly beaten 2 ts Lemon rind 3 tb Lemon juice 2 tb Flour 1/2 ts Baking powder 1/4 ts Salt Base: Blend ingredients to make fine crumbs. Press into 8 inch square pan. Bake 325 F. for 20 minutes until lightly brown. Topping: Combine ingredients and spread over base. Bake in 325 F. oven for 25 minutes or until nearly set. Remove from oven and let cool in pan. Cut into small squares, makes about 20. Yields 1 Servings
Individual Persimmon Pie With Vanilla Bean Ice Cream
Ingredients & Directions PIE CRUST 2 c Flour 1/4 ts Salt 1 1/2 ts Sugar 1 c Solid vegetable shortening 1/2 c Ice water FILLING 1 tb Butter 2 lb Persimmon; medium diced 1 c Granulated sugar 1/4 c Grand Marnier Juice of 1 lemon 2 tb Cornstarch 1/2 c Cold water -TO ASSEMBLE- 4 Scoops Vanilla bean ice -cream Powdered sugar; in shaker Cinnamon and sugar mixture; -in shaker 1/2 c Caramel sauce; in a squeeze -bottle For the crust: In a mixing bowl, combine the flour, salt and sugar. Add the shortening and work it through with your hands until the mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time, and work it in with your hands until you have a smooth ball of dough. Wrap the dough in plastic and refrigerate for at least 30 minutes. Remove the dough from the refrigerator and place it on a lightly-floured surface. Divide the dough into fourths. Roll out the dough on the floured surface into a circle about 5 inches in diameter and 1/8-inch thick. Preheat the oven to 425 degrees. Butter four 4-ounce ramekins. For the filling: In a sauce pan, over high heat combine the persimmons, sugar, Grand Marnier, and lemon juice. Bring the mixture up to a boil. Combine the cornstarch and the cold water together, making a slurry. While whisking the fruit constantly, add the slurry. Cook the mixture for 5 to 6 minutes or until the mixture thickens. Cool the mixture for about 10 minutes. Spoon 1/4 of the fruit mixture into each of the four ramekins. Gently lay the individual pie crusts over each ramekin. Using your hands, form the crust around the lip of the ramekin, cutting off any excess pie crust. Place in the oven and bake for 10 to 12 minutes or until golden-brown. To assemble, place the ramekin on a plate. Place a scoop of vanilla ice cream right on top of the pie. Drizzle the caramel over the top. Sprinkle with powdered sugar and cinnamon mixture. This recipe yields 4 servings. Yields 4 Servings
Kentucky Derby Pie
Ingredients & Directions 1 c Sugar 1/4 c Flour 2 Eggs; beaten 4 oz Butter; melted & cooled 1 c English walnuts 1 c Chocolate chips 1 ts Vanilla 1 Pie shell, 9″; unbaked Mix sugar & flour; add eggs, then butter. Add walnuts, chocolate chips & vanilla. Pour all into pie shell & bake 30 minutes at 350. Test with a toothpick in the center & bake longer if necessary. The pie should be somewhat chewy. Yields 6 Servings
Delicious Nut Cookies
Ingredients & Directions 1 c Butter 1 1/2 c Sugar 3 ea Egg 1 t Soda 1 x *dissolved in: 1 1/2 T Water, hot 3 1/4 c Flour 1/2 t Salt 1 t Cinnamon 1/2 c Raisins, chopped 1 c Walnuts 1/2 c Currants Cream the butter and add the sugar gradually. Add the eggs one at a time, working well after adding each egg. Add the dissolved soda, then half of the flour, mixed and sifted with the cinnamon and salt. Then add the nut meats, fruit and remaining flour. Drop by spoonfuls, one inch apapr, on buttered tins. Bake at 350-F about 15 minutes. Other nuts may be substituted for the walnuts. Yields 1 servings
Fruit Sweet And Sugar Free – Carob-almond Pinwheel Cookie
Ingredients & Directions -ALMOND COOKIE LAYER- 2/3 c Butter 1/4 t Vanilla extract 1/2 c Fruit sweetener 1 Egg 3/4 t Almond extract 2 c White flour CAROB COOKIE LAYER 2/3 c Butter 1 Egg 1/2 c Fruit sweetener 1 1/2 c White flour 1 t Vanilla extract 1/4 c Carob powder Prepare the almond cookie layer first by creaming the butter and sweetener. When light and fluffy, add the extracts and the egg and beat until smooth. Fold in the flour. Roll the dough out between 2 sheets of baking paper or waxed paper to form a 12 inch by 16 inch rectangle. Transfer the dough to a baking pan and refrigerate while preparing the carob cookie layer. Prepare the carob cookier layer by creaming the butter and sweetener. When light and fluffly, add the extracts and the egg and beat until smooth. Sift together the flour and carob powder. Then fold them into the cookie mixture. Roll the dough out between two sheets of baking paper or waxed paper to form a 12 inch by 16 inch rectangle. Remove the top sheet of paper from both the carob and the almond cookie layers, and invert the whole carob layer onto the chilled almond cookie layer. Refrigerate both layers for 10 minutes. To prepare the pinwheels, remove the top sheet of paper. Starting on the long side of the dough, roll it up tightly, jelly-roll fashion. If the layers are too cold to roll easily, let them sit at room temperature for a few minutes, until they will roll without breaking. Wrapt the wroll in the bottom sheet of paper, and refrigerate for one hour before slicing into cookies. Preheat the oven to 375 degrees. Line baking sheets with baking paper. Cut the chilled roll into 1/4 inch thick slices. Place the cookies 1/2 inch apart on baking sheets. Bake until a pale golden brown, for about 12 minutes. Let the cookies cool on the pans before removing them. Yields 50 cookies
Blackberry Jam Cake (crs)
Ingredients & Directions 8 tb Sugar 1/4 c Butter or margarine 2 Large eggs 1 c Unbleached all-purpose flour 1 ts Cinnamon 1/2 ts Baking soda 1/4 ts Ground cloves 1/4 ts Ground nutmeg 1/3 c Butter/sour milk 1/2 c Jam; blackberry seedless 1/4 c Walnuts; chopped 2 tb Butter or margarine 1/2 c Brown sugar; packed 3 tb Milk 1 3/4 c Sifted powdered sugar Fat grams per serving: Approx. Cook Time: :25 Cream together sugar and butter or margarine. Beat in eggs. Stir together flour, and spices; add to creamed mixture alternately with butter/sour milk, beating til well blended after each addition. Fold in blackberry jam or preserves and nuts leaving swirls of jam. (DO NOT OVERMIX) Turn into greased and lightly floured 9 x 9 x 2-inch baking pan. Bake at 350 degree F. oven 25 minutes or until done. Cool completely. Frost with Carmel Icing. CARMEL ICING: In small saucepan, melt butter or margarine; stir in brown sugar. Cook stirring constantly, til mixture bubbles; remove from heat. Cool 5 minutes. Stir in milk and blend in powdered sugar; beat til spreading consistancy is reached. Yields 6 Servings
The Doctor's Sourdough Bread *** Mm
Ingredients & Directions 1 c Sourdough starter 2 c Warm water 2 c Warm milk 1 tb Butter 1 pk Yeast 1/4 c Honey 7 c Unbleached flour 1/4 c Wheat germ 2 tb Sugar 2 ts Salt 2 ts Baking soda Mix the starter and 2 1/2 Cups of the flour and all the water the night before you want to bake. Let stand in warm place overnight. Next morning mix in the butter with warm milk and stir in yeast until until dissolved. Add honey and when thoroughly mixed, add 2 more cups of flour, and stir in the wheat germ. Sprinkle sugar, salt, and baking soda over the mixture. Gentlypress into dough and mix lightly. Allow to stand from 30 to 50 minutes until mixture is bubbly. Add enough flour until the dough cleans the sides of the bowl. Then place the dough on a lightly floured board and kead 100 times or until silky mixture is developed. Form into 4 1-lb loaves, place in well-greased loaf pans 9 x 3 size. Let rise until double, about 2 to 3 hours in a warm room. Then bake in hot oven, 400 degrees F, for 20 minutes. Reduce oven temp. to 325 degrees F. and bake 20 minutes longer or until thoroughly baked. Remove from pans and place loaves on rack to cool. Butter tops of loaves to prevent hard crustyness. Makes 4 1-lb Loaves Yields 18 Servings
