Chocolate Cream Pie
Ingredients & Directions FOR CRUST 2 c Vanilla wafer crumbs; (about -45 wafers) 3/4 Stick unsalted butter; -melted (6 ; tablespoons) 1/3 c Sugar -FOR FILLING- 5 oz Fine-quality bittersweet -chocolate; chopped 4 oz Unsweetened chocolate; -chopped 1 c Sugar 1/2 c Cornstarch 3/4 ts Salt 6 lg Egg yolks 4 1/2 c Milk 3 tb Unsalted butter; cut into -bits and ; softened 1 1/2 ts Vanilla 1 c Well-chilled heavy cream 1 1/2 tb Sugar; or to taste Grated bittersweet chocolate -for garnish Make Crust: Preheat oven to 350F. In a bowl stir together crumbs, butter, and sugar and press on bottom and side of a 10-inch (1 1/2-quart) pie plate. Bake crust in middle of oven until crisp, 15 to 20 minutes, and cool on a rack. Make filling: In a metal bowl set over barely simmering water melt chocolates, stirring, until smooth and remove bowl from heat. In a heavy saucepan (about 3 quarts) whisk together sugar, cornstarch, salt, and egg yolks until combined well and add milk in a stream, whisking. Bring milk mixture to a boil over moderate heat, whisking, and simmer, whisking, until thick, about 1 minute. Force custard through a fine sieve into a bowl and whisk in melted chocolate, butter, and vanilla until smooth. Cover surface of filling with plastic wrap and cool completely. Pour filling into crust and chill pie, covered, at least 6 hours or overnight. In a bowl with an electric mixer beat cream to soft peaks. Beat in sugar and beat cream just to stiff peaks. Spoon whipped cream decoratively onto pie and sprinkle with grated chocolate. Yields 1 servings
Cheese And Onion Pie
Ingredients & Directions 4 tb Butter 2 lg White onions; chopped 10 oz Swiss cheese; grated 2 tb Flour 1 (10 inch) pastry shell 2 lg Tomatoes; cut into -wedges 2 Extra-large eggs 3/4 c Half and Half 1 ts Basil Melt butter in a skillet. Add chopped onions and saute until golden and sweet (about 30 minutes). Toss the grated cheese with the flour. Spread half of the cheese over the bottom of the pastry shell. Spread the onions over the cheese. Arrange tomato wedges in a ring around the outside edge of the pastry shell. Sprinkle remaining cheese over top. Beat the eggs with the basil and the Half and Half. Pour over the pie. Bake at 350 for 35 to 40 minutes. Let the pie rest a few minutes before serving. Yield: 6 to 8 servings. A VERY SPECIAL TEA ROOM From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior League. Downloaded from Glen’s MM Recipe Archive, Yields 6 Servings
Judy's Mississippi Cornbread
Ingredients & Directions 1 1/2 c Self-rising cornmeal mix 1/2 c Self-rising flour 1/2 ts Baking soda 1 c Buttermilk 1 c Creamed corn 1/4 c Oil 2 Eggs; beaten From: Judy Howle howle@EbiCom.net Date: Fri, 19 Jul 1996 18:19:15 -0500 (for Jalapeno/Mexican bread add some shredded cheddar cheese, chopped onion and Jals or other hot chile of your choice, whatever amount you like. Average is 2 or 3.) If you Yankees can’t get cornmeal mix, use about 3/4 cup cornmeal and 3/4 cup plain flour and probably 2-1/2 to 3 tsp. of baking powder. Try it slathered with butter and Jalapeno jelly for a real treat! CHILE-HEADS DIGEST V3 #049 From the Chile-Heads recipe list. Downloaded from Glen’s MM Recipe Archive, Yields 6 Servings
Pecan Cookies
Ingredients & Directions 1 1/2 c Whole wheat flour 1/2 c All-purpose flour 1 ts Baking powder 2 tb Quick-cooking oats 1/2 c Margarine 3/4 c Finely chopped pecans 1/2 c Packed brown sugar 1/4 c Skim milk to 1/2 cup In a large bowl, combine flours and baking powder; stir in oats. Cut margarine into pieces; cut into flour mixture until well mixed. Add pecans and sugar; mix well. Stir in enough milk with fork to form a stiff paste. Turn onto a floured surface; knead lightly until smooth. Roll out on a floured surface to 1/4-inch to 1/8-inch thickness. cut with 1 1/2-inch round cookie cutter. Place on baking sheets coated with nonstick cookin spray. Bake at 375 for 10 minutes or until lightly browned. Cool on wire racks. Yields 90 Servings
Beer Bread And Biscuits
Ingredients & Directions -BREAD- 3 c Self rising flour 2 tb Sugar 12 oz Beer BISCUITS 4 c Bisquick 2 tb Sugar 12 oz Beer BREAD: Preheat oven to 375~. Grease a 9×5″ loaf pan. In large bowl, mix together the flour and sugar; add beer; mix well. Form into loaf; place in pan. Bake 1 hour; let cool. Makes 1 loaf. BISCUITS: In large mixing bowl combine Bisquick, sugar and beer; beat 1 minute. Place in greased muffin tins and bake at 375~ for 20 minutes. Makes 1-1/2 dozen. Yields 1 Servings
Plain Cake
Ingredients & Directions 1/2 c Butter 1/4 ts Salt 1 c Sugar 3 ts Baking powder 2 Eggs 3/4 c Milk 1 3/4 c Sifted flour Cream butter and sugar. Beat eggs and stir in. Sift together flour, salt and baking powder. Add alternately with milk. Bake in a 9 x 9″ pan at 350 degrees for 30-40 minutes. Use this recipe for strawberry shortcake. From Mrs. Alvin Funk, Hillsboro, KS Yields 1 servings
Dessert Cornbread
Ingredients & Directions 1 c Cornmeal (yellow or white) 1 Egg 1/2 c Whole wheat flour 1/2 c Honey or molasses 1/2 c Unbleached white flour 1/4 c Oil 2 ts Baking powder 3 c Milk 1/2 ts Salt. Combine dry ingredients. Combine wet ingred. Mix together. Mixture will be quite watery. Pour into greased pan or dish (8″ x 8″, or something similar). Bake for 30 min. at 325 degrees, or until top is springy when gently touched. Serve hot in a bowl or dish. The center will be somewhat like custard, so you might not wish to eat it in your hand like you would a piece of bread. It may be served with honey, jam, or milk, or plain. Yuummmmy. Yields 6 Servings
