Chedddar Cheese Pie
Ingredients & Directions -JUDY GARNETT (PXGN54A) 1 Pastry shell; 9″ uncooked* 4 Eggs 1 c Cream; Heavy 1 c Milk 1/2 ts Salt 1/8 ts Tabasco Sauce 1 c Cheese Cheddar; Shredded * 1 unbaked 9 inch pastry shell; chilled. Preheat oven to 450F. Prick pastry shell with fork; bake 10 minutes or until lightly browned. Reduce oven temperature to 325F. In medium bowl beat together eggs, cream, milk, salt and tabasco sauce. Sprinkle cheese evenly over bottom of pastry shell. Pour in cream mixture. Bake 45 minutes Makes 6 servings. MICROWAVE DIRECTIONS: Prepare and bake pastry shell as directed above using glass microwave-safe pie plate. In 1-quart microwave-save bowl beat eggs, cream, milk, salt and tabasco sauce. Cook uncovered on high 1 1/2 to 2 1/2 minutes or until mixture is hot but has not begun to set. Sprinkle cheese evenly over bottom of pastry shell. Pour in hot egg mixture. Place in oven on inverted microwave-safe saucer. Cook uncovered on Medium (50% power) 8 minutes. Turn dish 1/2 turn. Continue to cook on Medium 7 to 10 minutes or until egg mixture is just set in center. Let stand 15 minutes before serving. From Yields 6 Servings
Quick White Banana Bundt Cake
Ingredients & Directions 2 Bananas; mashed 1 Box (18.25-oz) Duncan Hines -moist deluxe white cake -mix (see note) 1 Box (3.5-oz) fat-free -vanilla pudding (see note) 4 Egg whites; whipped 1 c Fat-free sour cream 1/4 c Water 1 tb Oil 1/2 ts Baking powder FROSTING 1 ct (7.25-oz) Betty Crocker -fluffy white frosting mix Date: Sun, 18 Feb 1996 11:44:37 -0700 From: matejka@bga.com (Anita A. Matejka) Recipe By: 365 Great Chocolate Desserts Preheat oven to 350. Prepare 12-cup Bundt pan with cooking spray and flour; set aside. In a mixing bowl, combine bananas, cake mix, pudding, egg whites, sour cream, water, oil, and baking powder. Mix just until moistened. Turn batter into prepared pan. Bake for 50 minutes. To prepare frosting, follow directions on box. Then, spread over cooled cake. Per serving: 235 Calories; 5g Fat (19% calories from fat); 4g Protein; 45g Carbohydrate; 3mg Cholesterol; 298mg Sodium NOTES : A chocolate cake mix and chocolate pudding may be used as a substitute. MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER From the Yields 12 Servings
Lemon Marble Cheesecake Pt 2
Ingredients & Directions See part 1 cheese. This requires a food processor and at least 2 1/23 minutes or processing, no cheating. Once the Neufchatel Cheese has been added, pulse only enough to incorporate. over processing thins the batter. If you use nonfat cottage instead of low fat, the results will be not be nearly as good and you would save only about .4 grams of fat per serving. It’s not worth it. Yields 1 servings
Oh-boy Oreo Cookie Pound/tube Cake
Ingredients & Directions 25 Oreo cookies 3 c Flour 1 1/2 c Sugar 1 1/4 c Milk 1 c Shortening, butter flavored 1 1/2 ts Salt 1 ts Vanilla extract 4 Eggs, large 3 tb Shortening, butter flavored 1 tb Milk 1 tb Corn syrup ea CHOCOLATE GLAZE 6 oz semi-sweet chocolate pi Preheat oven to 350. grease and flour 9-inch fluted tube pan. Cut each cookie into quarters. In large bowl, with mixer at low speed, beat flour and remaining ingredients except cookies and chocolate glaze until blended. Increase speed to high; beat 2 minutes, scraping bowl. spoon about 3/4 cup batter into pan. gently stir cut-up cookies into remaining batter and spoon into same pan. Bake 50 minutes or until cake springs back when lightly touched with finger (toothpick test won’t work). Cool cake in pan on wire rack 10 minutes; remove from pan; cool on rack. When cake is cool, prepare chocolate glaze. Place rack with cake over large plate to catch drips, then pour warm glaze over top and side of cake. THIS CAKE FREEZES WELL AND GOOD COLD FROM REFRIGERATOR. Chocolate Glaze: In 1-quart saucepan over low heat, heat chocolate pieces, shortening, milk and corn syrup, stirring constantly until melted andsmooth. From Yields 6 Servings
Beer Biscuits
Ingredients & Directions 2 c Unbleached Flour 3 ts Baking Powder 1 ts Salt 1/4 c Shortening 3/4 c Beer Preheat Oven to 450 degrees F. Sift dry ingredients together. Cut in shortening until it has cornmeal consistency. Stir in beer, knead lightly, roll out to 1/2-inch thickness. Bake 10 – 12 minutes or until golden brown. Makes 12 to 15 biscuits. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/breads1.zip Yields 4 Servings
Wedding Cake
Ingredients & Directions 4 1/2 c Sifted cake flour 1 ts Baking powder 1/2 ts Cloves 1/2 ts Cloves 1/2 ts Cinnamon 1/2 ts Mace 1 lb Shortening 1 lb Brown sugar 10 Eggs, well beaten 1/2 lb Candied cherries,cut in half 1/2 lb Candied pineapple, diced 1 lb Dates, seeded and sliced 1 lb Raisins 1 lb Currants 1/2 lb Citron, thinly sliced 1/2 lb Candied orange and lemon Peel, sliced 1/2 lb Nut meats, chopped 1 c Honey 1 c Molasses 1/2 c Cider Sift flour, baking powder and spices together 3 times. Cream shortening and sugar until fluffy. Add eggs, fruit, nuts, honey, molasses and cider. Add flour in small amounts, mixing well after each addition. Turn into cake pans which have been greased, lined with heavy paper and again greased. Bake in a 250 degree oven. For large loaves, bake in 8x4x3 inch pans about 4 hours. For small loaves, bake in 6x3x2 1/2 inch pans about 2 1/2 to 3 hours. For 8 1/2 inch tube pan, bake 4 to 5 hours. Test with toothpick before removing from the oven. Makes 10 pounds of cake. Spread ornamental icing on top and sides of cake and decorate with simple borders and rosettes of icing. Randy Rigg The Pinnacle Club BBS 812-963-9139 Yields 1 Servings
Potato And Rosemary Bread
Ingredients & Directions 110 g Boiled potatoes; (mashed) -reserve ; (4oz) 125 ml The water; (4fl oz) 125 ml Warm milk; (4fl oz) 2 ts Dry yeast 1 tb Olive oil 2 ts Salt 450 g Plain flour; (1lb) 3 tb Chopped fresh rosemary; (3 -to 4) Dissolve the yeast in the milk for 15 minutes. Mix the potato, oil, salt, rosemary and yeast mixture. Stir in the reserved cooking liquid and then the flour to form a stiff dough. Knead on a floured surface until smooth and elastic. Cover and leave to rise in a warm place until doubled in size. Place in a greased loaf tin and leave until the dough has risen above the rim of the tin. Bake at 200?C/400?F/gas mark 6 for 10 minutes then reduce the heat to 190?C/375?F/gas mark 5 for 40 minutes. Cool on a wire rack. Yields 1 servings
