Country-style Turkey Pie
Ingredients & Directions 1/4 c Butter 1/3 c Flour 3 c Milk 1 tb Chicken stock base 1/2 ts Worcestershire sauce 2 tb Sherry 3 dr Tabasco sauce 2 c Cooked turkey 1 1/2 c Fresh mushroom; sliced 1 c Carrot; cooked 1 8 oz. can small sweet -onion; drained 1 tb Butter; melted 1 tb Parmesan cheese 1 1/2 c Flour 3/4 ts Salt 1/4 ts Poultry seasoning 1/2 c Shortening 1/3 c Milk Prepare Herb Pastry as directed below. Melt 1/4 cup butter in saucepan, blend in flour. Stir in milk slowly, add chicken base, salt and Worcestershire sauce. Cook, stirring, until sauce boils and thickens. Stir in sherry and tabasco. Add turkey meat, mushrooms, carrots, and drained onions, and heat. Turn into a 1 1/2-quart baking dish. Place pastry over dish, fluting edge of pastry against rim. Bake in 400 degree oven about 20 minutes, until pastry is almost done. Brush top with 1 tablespoon melted butter, and sprinkle with cheese. Bake 10 minutes longer, until nicely browned. HERB PASTRY: Combine 1 1/2 cups sifted all-purpose flour with 3/4 teaspoon salt and 1/4 teaspoon poultry seasoning. Cut in 1/2 cup shortening until particles are about the size of peas. Sprinkle with about 1/3 cup cold milk, using just enough to make dough hold together. Roll pastry to fit top of baking dish. Cut out steam vents in pie crust and place on baking dish. Crimp the edge. Yields 6 Servings
Oatmeal (whatever) Cookies
Ingredients & Directions 1/2 c Lighter Bake 1 c Wheat flour 3/4 c Sugar 1 ts Baking soda 3/4 c Brown sugar 1 ts Salt 1/2 c Egg substitute 2 c Oatmeal 1 ts Vanilla Raisins; or dried -blueberries, or Craisins, -or dates, or whatever you -like in your oatmeal -cookies This is a cookie recipe I make frequently using Lighter Bake. The cookies are very sweet, but healthier than they would be otherwise with butter and real eggs… Preheat oven to 350F. Mix together flour, soda and salt in small bowl. “Cream” together Lighter Bake and sugars in large bowl. Mix in egg stuff and vanilla, then flour mixture. Stir in oats, and whatever else you decided upon. Drop by rounded tablespoons onto cookie sheet sprayed with cooking spray. Bake for 12-15 minutes, depending how gooey you like your cookies. Yields 1 servings
Fruit Sweet And Sugar Free – Pecan Butter Cookies
Ingredients & Directions 4 c Pecans 3 Egg whites 1 1/2 c Butter 1 t Vanilla extract 1/2 c Fruit sweetener 2 1/2 c Whole wheat pastry flour Preheat the oven to 350 degrees. Toast the pecans in the preheated oven for 7-10 minutes, stirring occasionally. Let the nuts cool. Then process in a food processor, using the pulsing action until they are finely ground, do not over process or you will end up with a paste. Cream the butter and sweetener. When light and fluffy, add the egg whites one at a time, beating well after each addition. Stir in the vanilla, then the flour and the finely chopped pecans. Cover the dough and refrigerat it for 20 minutes to make it easier to handle. Preheat the oven to 350 degrees. Line baking pans with baking paper. Using a #24 scoop (2 tablespoons) or a spoon, scoop out the dough and palce the balls 1 inch apart on the prepared baking pans. With lightly moistened fingers, flatten each cookie to a thickness of 1/3 inch. Bake until golden brown, for approximately 15-18 minutes. Let the cookies cool on the pans before removing. Yields 3 dozen
Cowgirl's Lemon Poppy Seed Pound Cake
Ingredients & Directions 3 c All-purpose flour 2 c Sugar 1/4 c Poppy seeds 1 c Softened butter 1 c Buttermilk 4 Egs 1/2 ts Baking soda 1/2 ts Baking powder 1/2 ts Salt 4 ts Grated fresh lemon rind 1/2 ts Vanilla extract -GLAZE- 1 c Confectioners’ sugar 2 tb Lemon juice (up to 3 tb) Preheat oven to 325 degrees. Grease and flour a 10-inch tube pan or 12 cup Bundt pan. In a large mixing bowl, combine flour, sugar, poppy seeds, butter, buttermilk, eggs, baking soda, baking powder, salt, lemon rind and vanilla. Beat on low speed of electric mixer until ingredients are moistened. Then, beat on medium-high speed for 2-3 minutes, or until ingredients are well combined and mixture lightens and is smooth. Pour batter into prepared pan and bake 45-50 minutes, or until a toothpick inserted in center comes out clean. Cool 10 minutes in pan, then invert onto rack to cool 30 minutes. Meanwhile, make glaze by mixing lemon juice and confectioners’ sugar in a small bowl. Drizzle over cooled cake and serve. 349.9 calories, 14 g fat, 5 g protein, 52.1 g carbohydrates, 84 mg cholesterol, 266 mg sodium. Yields 16 Servings
Crisp Cookies
Ingredients & Directions 1 c Butter or other shortening 2 c Sugar 3 ea Egg, well beaten 1/2 c Milk 1/2 t Salt 4 c Flour 2 t Baking powder 1 t Cinnamon 1 t Nutmeg Cream the butter, add the sugar gradually, and cream mixture until light. Add eggs and beat thoroughly. Sift 3 cups of the flour with the salt, baking powder and spices and add alternately with the milk. Add more flour to stiffen may require up to 5 cups flour). Chill for several hours. Roll very thin and cut with cookie cutters. Put on greased baking sheet and bake at 450-F about 7 minutes. Yields 1 servings
Crunch Crowned Brownie Cake
Ingredients & Directions 21 oz Brownie Mix 1 c Chopped Nuts 2/3 c Quick-Cooking Oats 1/2 c Brown Sugar 1/4 c Margarine; Melted 1 ts Cinnamon 1 1/2 c M&Ms Plain Chocolate Candy Prepare brownie mix according to directions for cake-like brownies; spread batter into greased 13 x 9 pan. Combine nuts, oats, sugar, margarine and cinnamon; mix well. Stir candies into nut mixure; sprinkle over batter. Bake at 350 for 40 to 45 minutes. Yields 24 Servings
Mrs Marshall's Cheesecake
Ingredients & Directions FOR CRUST 1 1/2 c Crushed zwieback toasts 1 c Sugar 1 ts Cinnamon 1 Stick unsalted butter; -melted -FOR FILLING- 2 pk Cream cheese; softened -(8-oz) 4 lg Eggs; separated 1 c Sugar 1 c Heavy cream 1 tb All-purpose flour 1 ts Vanilla Preheat oven to 350F and butter a 10-inch springform pan. Make crust: Stir together crust ingredients. Reserve 1/4 cup for topping and press remainder onto bottom and 1 1/2 inches up side of springform pan. Make filling: Beat cream cheese with a wooden spoon in a large bowl until smooth and creamy and add yolks 1 at a time, beating well after each addition. Beat in sugar, cream, flour, and vanilla. Beat whites with an eggbeater in another large bowl until they just hold stiff peaks and fold into cream-cheese mixture gently but thoroughly. Spoon filling into crust, smoothing top, and sprinkle evenly with reserved crumb mixture. Put springform pan in a shallow baking pan and bake cake on lowest rack of oven 1 hour. Turn oven off and open oven door 5 to 6 inches. Cool in oven 1 hour. Chill, covered, at least 3 hours. Remove side of pan and let cheesecake stand at room temperature 30 minutes before serving. Makes 8 servings. Yields 1 servings
