Best Cookies From "mr. Food"
Ingredients & Directions 1 c BUTTER, SOFTENED 1 c BROWN SUGAR 1 c SUGAR 2 ea EGGS 1 ts VANILLA 2 c FLOUR 2 1/2 c OATMEAL 1 ts BAKING POWDER 1 ts BAKING SODA 1/2 ts SALT 12 oz CHOCOLATE CHIPS 8 oz CHOCOLATE BAR, GRATED 1 1/2 c NUTS, CHOPPED (OPTIONAL) IN A LARGE BOWL CREAM BUTTER AND SUGARS TOGETHER. MIX EGGS AND VANILLA. MIX FLOUR, OATMEAL,BAKING POWDER, SODA AND SALT TOGETHER. ADD REMAINING INGREDIENTS AND ROLL INTO SMALL BALLS, NO LARGER THEN A PING PONG BALL. PLACE 2″ APART ON BAKING SHEET. BAKE AT 375 DEG F. FOR 6 TO 7 MINUTES, FOR A MOIST AND CHEWY COOKIE. Yields 24 Servings
Spaghetti Meat Pie
Ingredients & Directions 8 oz Spaghetti 15 oz Can tomato sauce 2 T Butter 16 oz Can tomato paste 1/2 c Grated Parmesan cheese 1/4 c Water 2 Eggs, beaten 1 t Sugar 1 c Ricotta cheese 1 t Oregano 1 lb Ground beef 1/2 t Garlic salt 1/2 c Chopped onion 2 To 4 oz. shredded 1/4 c Chopped green pepper -Mozzarella Cook and drain spaghetti. Toss with butter and stir in Parmesan cheese and eggs. Pour into greased 10 inch pie plate. Top with Ricotta cheese to form a pocket and leave a rim of spaghetti crust. Cook meat, onion and pepper until brown. Drain excess fat then add remaining ingredients except Mozzarella. Heat through. Spoon this meat sauce over Ricotta. Bake 350 degrees for 20 minutes. Top with Mozzarella cheese. Bake 5 minutes. Serve. Yields 6 servings
Prosciutto, Munster, And Cumin Corn-bread Sandwiches
Ingredients & Directions 1 Recipe cumin corn bread; -cooled to room ; temperature 3 tb Honey mustard; (available at ; specialty foods ; shops and some ; supermarkets) 1/2 lb Thinly sliced prosciutto; -(available at ; specialty foods ; shops and ; supermarkets) 1/2 lb Thinly sliced Munster FOR CUMIN CORN BREAD 3/4 c All-purpose flour 1 c Yellow cornmeal 1 tb Sugar 1 1/2 ts Double-acting baking powder 1/2 ts Salt 1 c Milk 1 lg Egg; beaten lightly 1 tb Unsalted butter; melted and -cooled 2 ts Cuminseed Cut the corn bread in half and cut each half crosswise into 4 pieces (each about 4 by 2 inches). Halve each piece horizontally with a serrated knife and spread the bottom halves of the corn bread with some of the mustard. Layer the bottom halves with the prosciutto and the Munster, cover the sandwiches with the top halves of the corn bread, and wrap each sandwich in foil or plastic wrap. To make cumin corn bread: In a bowl stir together the flour, the cornmeal, the sugar, the baking powder, and the salt, add the milk, the egg, the butter, and the cuminseed, and stir the mixture until it is combined. Spread the batter in an even layer in a greased 8-inch-square baking pan, bake the corn bread in the middle of a preheated 425F. oven for 20 to 25 minutes, or until it pulls away from the sides of the pan and the top is golden, and invert it onto a cutting board. Makes 8 sandwiches. Yields 1 servings
Chocolate Meringue Pie
Ingredients & Directions 1 c + 2 tbsp sugar 1/2 ts Salt 1 tb Flour 4 tb Cornstarch 3 2/3 c Whole milk 6 tb Cocoa 2 tb Oil 2 Eggs; beaten 2 tb Butter 1 ts Vanilla Combine sugar, salt, flour, cornstarch, milk, cocoa and oil. Heat to boiling, stirring constantly until mixture thickens. Remove from heat. Stir about half of chocolate mixture into eggs until completely blended. Pour mixture back into saucepan and continue cooking, stirring constantly until mixture boils again. Remove from heat and blend in butter and vanilla. Pour into crust and chill. Yields 1 servings
Best: Golden Tea Biscuits
Ingredients & Directions BEST BISCUIT MIX 9 c Cake-and-pastry flour 1 c Skim milk powder 1/2 c Granulated sugar 1/4 c Baking powder 1 tb Salt 2 ts Baking soda 1 lb Shortening GOLDEN TEA BISCUITS 3 c Mix “Best: Biscuit Mix” 3/4 c Water Best Biscuit Mix: In large bowl, stir together flour, milk powder, sugar, baking powder, salt and baking soda. Using pastry blender, cut in shortening until mixture is in fine crumbs. [For storage: transfer to airtight container; store in refrigerator for up to 2 months. Stir well before using. Golden Tea Biscuits: In bowl and using fork, quickly stir biscuit mix [see Best: Biscuit Mix recipe] with water until sticky dough forms. Turn out onto lightly floured surface; knead 6 times. Press into 1-inch thick round. With lightly floured 2-inch round cutter, cut out rounds, rerolling scraps once. Bake on baking sheet in 450F 230C oven for 10-12 minutes or until golden brown. Let cool in pan on rack. [Biscuits can be individually warped and frozen in airtight container for up to 2 weeks.] Variations: Cheese Biscuits: Add 1/2 cup freshly grated Parmesan cheese to dry ingredients of Best: Golden Tea Biscuits recipe. Makes 14 Herb Biscuits: Add 2 tb chopped fresh herbs to dry ingredients of Best: Golden Tea Biscuits recipe. Makes 13 Sweet Raisin Biscuits: Add 2 ts cinnamon and 3/4 cup raisins to dry ingredients of Best: Golden Tea Biscuits recipe. Makes 14. Yields 13 Biscuits
Rahmapfelkuchen (apple And Rum Custard Cake)
Ingredients & Directions -CRUST- 1 1/2 c Flour; Unbleached, Unsifted 5 tb Sugar 1 tb Lemon Rind; Grated 2/3 c Butter Or Margarine 1 Egg Yolk; Large 1 tb Milk FILLING 1/2 c Soft Bread Crumbs 2 tb Butter Or Margarine; Melted 4 c Apples; Tart, Sliced 1 tb Lemon Juice 1/4 c Sugar 1/4 c Raisins; * 1/4 c Rum 3 Eggs; Large, Beaten 1/3 c Sugar 1 3/4 c Milk * Soak raisins in 1/4 cup rum for 1/2 hour before using. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ CRUST: To make crust, mix flour, sugar, and lemon rind. Cut in butter or margarine until mixture resembles coarse crumbs. Add egg yolk and 1 T of milk; mix gently to form a dough. Pat into bottom of a 10-inch Springform pan that has sides only greased. Press dough up sides of pan for 1 inch. FILLING: Toss together bread crumbs and melted butter. Spread evenly over pastry crust. Toss apple slices, lemon juice, and 1/4 c of sugar. Spread apples over crumbs. Drain raisins, reserving rum, and sprinkle raisins over apples. Bake in a preheated 350 degree F. oven for 15 minutes. Beat eggs and sugar until thick and lemon-colored. Stir in milk and reserved rum. Pour custard over apples and bake for 45 to 60 minutes at 350 degrees F. until custard is set. Cool completely before serving. Do NOT remove springform pan until cool. From Yields 8 Servings
Diamond Head Bread
Ingredients & Directions Jim Vorheis 1/4 c Butter or margarine 3/4 c Brown sugar, packed 1 Egg 2 c Flour 1 ts Baking soda 1/2 ts Salt 1/3 c Frozen orange juice -concentrate, thawed 1 c Crushed pineapple spooned -from can with juice Included 1/2 c Chopped pecans In a bowl cream butter and sugar, add egg and beat well. Add dry ingredients alternately with orange juice. Add pineapple including juice. Add nuts. Pour into a well greased loaf pan and bake at 350 F for 55 to 60 minutes. Cool on wire rack. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis Yields 6 Servings
