Reverse Chocolate Chip Cookies
Ingredients & Directions 1/2 c Butter 1 c Sugar 1/4 ts Salt 1 ts Vanilla 2 Eggs 3/4 c Sifted flour 1/2 ts Baking soda 4 oz Semisweet chocolate; melted 3/4 c White chocolate, – (coarsely chopped) 3/4 c Macadamia nuts, – (coarsely chopped) PREHEAT OVEN TO 350F. Cream butter, sugar and salt together until light and fluffy. Beat in vanilla and eggs. Gradually beat in flour and baking soda, then mix in chocolate and nuts. Drop by teaspoonfuls onto a greased cookie sheet. Bake 15 minutes. From Yields 24 Servings
Fresh Flatbread
Ingredients & Directions 1/2 c Water — boiling 1/2 ts Salt 1 c Whole-Wheat Flour 1 c Dark Rye Flour Dissolve salt in boiling water. In a large bowl, combine wheat and rye flours. Stir in water, using a little less or more as needed, to make a daugh that is soft enough to knead. On a floured surface, knead dough for 3 or 4 mins. Dough will be somewhat sticky – that’s the nature of rye. Divide the dough into 6 equal parts and form into balls. With a floured rolling pin, roll out each ball into a very thin circle, about 10 inches in diameter. Let rest for 5 mins. Pan spray a skillet and cook flatbreads over high heat, flipping frequently, until outsides are crispy. Makes 6 flatbreads. Yields 6 servings
Persimmon Cookies
Ingredients & Directions 1 c Persimmon pulp 1 ts Soda 1 c Butter 1 c Sugar 2 c Flour 1/2 ts Each: cinnamon, cloves, -nutmeg 1 c Ground nuts 1 c Ground raisins (or 1/2 cup -may be used) 1 Egg Puree persimmon pulp until smooth and stir in baking soda. Set aside. Cream butter and sugar. Beat in egg. Set aside. Mix together dry ingredients. Stir in nuts and raisins. Add pulp mixture and dry ingredients alternately to butter and sugar mixture, mixing well after each addition. Drop by heaping teaspoons on greased baking sheets. Bake in 350-degree oven about 15 minutes. Yields 1 Servings
Apricot Nut Bread
Ingredients & Directions 1 cn Apricot halves (16 oz.) 1/3 c Shortening 1 3/4 c All-purpose flour 1/2 ts Soda 1/2 c Sugar 2 Eggs 1 ts Baking powder 1/2 ts Salt 1/2 c Chopped walnuts Drain apricots, reserving juice. Press apricots through sieve. Add enough reserved syrup or juice to make 1 cup; set aside. Cream sugar and shortening together until fluffy. Add eggs, 1 at a time, beating well after each addition. Combine dry ingredients and add to creamed mixture. Add apricots. Stir just until all ingredients are moistened. Stir in walnuts. Spoon batter into well greased loaf pan. Bake at 350 F. for 50 minutes or until bread tests done. Remove from pan and place on rack to cool. Courtesy Telephone Pioneers BillSpalding *P CRBR 38 A Yields 1 servings
White Chocolate And Lemon Cheesecake
Ingredients & Directions 1 1/2 c Chocolate wafer cookie 5 tb Butter, melted -crumbs CRUST Combine cookies and butter and press into a lightly buttered 10-inch springform pan. FILLING 8 ozs. white chocolate 1/2 cup heavy cream 2 pounds cream cheese 1 1/2 cups sugar 4 eggs 1/3 cups freshly squeezed lemon juice 1 Tablespoon grated lemon zest 1/2 tsp. lemon extract Melt the chocolate with the cream until mixture is smooth. Cool. Beat the cream cheese with the sugar until light and fluffy. Beat in the cooled chocolate mixture. Add the eggs one at a time, beating well. Beat in the lemon juice, zest and extract. Pour into crust. Bake at 350 degrees for 45 to 50 minutes. Cool and then refrigerate. GLAZE: 6 ozs. bittersweet chocolate, chopped 1 oz. unsweetened chocolate, chopped 2 Tablespoons light corn syrup 3 Tablespoons butter Combine chocolates and syrup and heat until melted and smooth. Remove from heat and add butter. Spread warm glaze over the cake and smooth. Yields 6 servings
West Haven Cake
Ingredients & Directions 3/4 lb Dates; cut in half 1 c Hot water 1 ts Soda 1 c Sugar 1/2 c Shortening 1/4 ts Salt 2 Eggs; beaten 1 ts Vanilla 1 3/4 c Flour 1 ts Cocoa 1/2 c Pecans; whole 1 Chocolate chips; small pack -ge Over dates, pour hot water with soda. Let cool. Cream sugar and shortening. Add dates and salt. Add eggs, vanilla and flour sifted with cocoa. Pour in 9 x 13″ pan. Sprinkle pecans and chocolate chips over dough in pan. Bake 40 minutes in moderate (350 degree) oven. Serve with whipped cream or ice cream, if desired. Yields 1 Servings
Grilled Angel Food Cake With Nectarines & Blu
Ingredients & Directions 6 Ripe nectarines Juice of 1/2 a lemon 3 tb Powdered sugar 6 sl Angel food cake Grated zest of 1 lemon 1 pt Fresh blueberries Prepare grill & cover to build an intense heat. Remove nectarine pits & slice each one into 6 slices. Combine sugar, zest, lemon juice in a small bowl. Place 6 nectarine slices on a skewer & place on grill. Cook 5 minutes, turn & baste with glaze. Cook & baste for another 7 minutes. When fruit is just about done, toast cake slices on a cooler part of the grill, turning once. Serve toasted cake with grilled nectarines & handfuls of blueberries. 284 Cal.; 6g Prot.; 0.7g Fat; 63g Carb.; 0 Chol.; 175mg Sod.; 5g Fiber. VT July, 1993 Yields 6 servings
