Southwestern Corn Bread
Ingredients & Directions 1 c Yellow corn meal 1 tb Baking powder 1 1/2 ts Salt 2 Eggs 2/3 c Melted butter/bacon grease 1 c Sour cream 2 c Kernel corn 1/4 lb Jack or Cheddar, grated 4 oz Green chiles, chopped 1/2 c Bacon bits Preheat oven to 375 F. Grease 9″ square pan or lge. cast iron skillet. Mix dry ingreds. together and make a well in center. Add geggs, butter and sour cream and blend thoroughly. Fold in corn kernels. Pour half of batter into prepared pan. Cover with grated cheese and chiles. Pour remaining batter on top. Add bacon bits if desired. Bake 30 to 40 min. Yields 1 servings
Old Fashioned Cocoa Mint Cake
Ingredients & Directions 2/3 c Butter 1 2/3 c Granulated sugar 3 Eggs 2 c All purpose flour 2/3 c Hershey’s Cocoa 1/4 ts Baking powder 1 1/4 ts Baking soda 1 ts Salt 1 1/3 c Milk 1/2 c Crushed peppermint candy -COCOA PEPPERMINT ICING- 1/2 c Butter 1/2 c Hershey’s Cocoa 1 Box (1-lb) confectioners -sugar 7 tb Milk 1 ts Vanilla 1 tb Crushed peppermint candy This recipe first appeared in the Hershey’s 1930 cookbook. It uses crushed peppermint candy for flavor. Cream butter, sugar, and eggs until fluffy, and beat vigorously 3 minutes using high speed on the mixer. Combine flour, cocoa, baking soda, baking powder and salt; add alternately with milk to creamed mixture. Blend in crushed candy. Pour batter into 2 greased and floured 9 inch cake pans. Bake at 350 degrees for 35 minutes. Cool 10 minutes before removing from pans. Ice cake with Cocoa Peppermint Icing. Cocoa Peppermint Icing: Melt the butter in a saucepan; add the Cocoa and heat one minute or until smooth, stirring constantly. Alternately add sugar and milk, beating to a spreading consistency. Blend in vanilla and peppermint candy. Makes about 2 1/2 cups icing or enough for an 8 or 9 inch layer cake. Yields 1 Servings
Cheese And Potato Pierogi Filling
Ingredients & Directions Potatoes Butter Milk Sharp cheddar cheese Salt and black pepper From: Lynette Scribner lscrib@GORGE.NET Date: Thu, 18 Jul 1996 19:22:58 -0800 Boil peeled potatoes, about 1 1/2 pounds, drain and mash with a little butter and milk. Add grated sharp cheddar cheese to the potatoes and cool (the more cheese, the tastier). Taste for salt and black pepper. EAT-L Digest 18 July 96 From the EAT-L recipe list. Downloaded from Glen’s MM Recipe Archive, Yields 24 Servings
Welsh Soda Cake(welsh)
Ingredients & Directions 1 lb Flour 4 oz Butter 8 oz Castor sugar 8 oz Cunants 1 Egg 1/2 c Sour milk 1 ts Bicarbonate of soda (TEISEN LAETH ENWYN) Rub the butter into the flour and add the sugar and fruit. Beat the egg well and add to the mixture. Dis- solve the bicarbonate of soda in 1 tablespoon of milk. Mix in the rest of the milk. Add the bicarbonate in the milk just before putting the cake in the oven. Place rn a greased tin and cook in a hot oven (425/F. or Mark 7) for 30-40 minutes. Yields 1 Cake
Regal Oatmeal Chocolate Chip Cookies
Ingredients & Directions 1 c IMPERIAL quarters; softened 1 c Dark brown sugar; packed 1 c Sugar 2 lg Eggs 1 ts Vanilla extract 1 1/2 c Flour 1 ts Baking soda 1/2 ts Salt 3 c Quick-cooking oats; uncooked 12 oz Chocolate chips Preheat oven to 375 degrees. In a large bowl, beat Imperial until light. Add sugars; beat until fluffy. Add eggs and vanilla, beat well. Add flour, baking soda and salt; mix well. Stir in oatmeal and chocolate chips until thoroughly combined. Drop by rounded tablespoonfuls onto a cookie sheet. Bake 10 to 12 minutes or until cookies are just set. Do not overbake. Yields 60 Servings
Marbled Chocolate Cheesecake (lo Cal)
Ingredients & Directions 2/3 c Skim milk 1/4 c Skim milk 1 ea Envelope unflavoured gelatin 6 tb Sugar 2 ea Eggs, separated, room temp. 2 ts Vanilla extract 12 oz Low fat cottage cheese 3 tb Unsweetened cocoa 1 x —chocolate crumb crust—- 1/2 c Vanilla wafer crumbs 1 tb Unsweetened cocoa 1 1/2 tb Butter or marg. melted In small saucepan over medium high heat, bring 2/3 cup milk to a boil; set aside. In container of blender, sprinkle gelatin over remaining 1/4 cup cold skim milk; let stand 4 to 5 minutes. Add boiling skim milk; cover and blend at low speed 2 min. Add 3 T sugar, egg yolks and vanilla; blend at medium speed until well mixed. Add cottage cheese; blend at high speed until smooth. Remove 3/4 c mixture to use for marbling; chill until mixture begins to thicken. Combine 1 T sugar and cocoa; add to blender container and blend until mixed. Pour chocolate mixture into large bowl. Chill, stirring occasionally, until mixture mounds when dropped from spoon. In small bowl with electric mixer at high speed, beat egg whites until foamy. Gradually add remaining 2 T sugar; beat until stiff peaks form. Fold beaten whites into chocolate mixture; pour chocolate mixture into prepared crust. Spoon large dollops of vanilla mixture over chocolate; with knife or spatula, gently swirl to create marbled effect. Cover; refrigerate until firm, about 4 to 5 hours. Chocolate Crumb Crust In small bowl, combine crumbs and cocoa; add butter and stir until evenly blended. Press mixture evenly on bottom of 9 in. springform pan. Yields 10 servings
Butter Cream Ribbon Choco Fudge Cake
Ingredients & Directions 8 oz Cheese, cream; softened 1 ts Baking powder 1 Egg 1/2 ts Baking soda 1/4 c Sugar 1/4 ts Salt 3 tb Milk 1 1/2 c Milk 2 tb Butter or margarine;softened 1 ts Vanilla extract 1 tb Cornstarch Fudge Frosting: 1/2 ts Vanilla extract 2 1oz sq unsweetened chocolate 4 1oz sq unsweetened chocolate 1/4 c Butter or margarine 1/2 c Butter or margarine;softened 3 1/2 c Sugar, powdered; sifted 2 c Sugar 1/3 c Milk 2 Egg 1 ts Vanilla extract 2 c All-purpose flour Cake: Combine cream cheese, 1 egg, and 1/4 c sugar in a medium mixing bowl; beat at high speed until smooth. Gradually add 3 tb milk and the next 3 ingredients, beating well. Set aside. Place chocolate squares in top of a dbl boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts, stirring occasionally. Remove from heat and let cool. Cream 1/2 c butter; gradually add 2 c sugar, beating well at medium speed. Add 2 eggs, one at a time, beating well after each addition. Combine flour, baking powder, soda, and salt; stir well. Add flour mixture to creamed mixture alternately with 1 1/2 c milk, beginning and ending with flour mixture. Mix after each addition. Stir in melted chocolate and 1 ts vanilla. Spread half of chocolate batter in a greased and floured 13x9x2″ baking pan. Spoon reserved cream cheese mixture evenly over chocolate batter; top with remaining half of chocolate batter. Bake at 350F for 55-60 minutes or until a wooden pick inserted in center comes out clean. Let cool completely in pan on a wire rack. Spread frosting over cake. Frosting: Combine chocolate and butter in top of a dbl boiler; bring water to a boil. Reduce heat to low; cook until chocolate and butter melt, stirring occasionally. Remove mixture from heat and let cool. Add powdered sugar and milk to chocolate mixture, beating at medium speed until smooth. Stir in vanilla. Yields 15 servings
