Cheddar Crumble Apple Pie
Ingredients & Directions 1 9″ Unbaked Pie Shell TOPPING 1/2 c Unbleached Flour 1/3 c Sugar 1/3 c Brown Sugar; Firmly Packed 1/2 ts Cinnamon; Ground 5 tb Butter FILLING 1 1/2 lb Cooking Apples; * 1 tb Lemon Juice; Fresh 6 oz Cheddar;Md, Shredded,1 1/2 C 4 ts Unbleached Flour 1/4 ts Nutmeg; Ground * Use a cooking apple such as Granny Smith’s. Core, peel and thinly slice the apples. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Make a high rim around the pie crust. Combine all the dry ingredients in the topping and cut in the butter until crumbly. Set aside. Toss the apples and lemon juice together and add the cheese, flour, and nutmeg, tossing and mixing well. Arrange the apples in the crust and sprinkle on the topping. Bake in a preheated 375 degree F. oven for 40 to 50 minutes. Serve warm with Vanilla Ice Cream if desired. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcheese.zip Yields 8 Servings
Fudge Chocolate Brownies
Ingredients & Directions 2 Sticks butter 6 oz Unsweetened chocolate 4 ts Milk 3 Eggs 2 c Sugar (granulated or fine) 1 c Cake flour (important: use -cake flour) 1 c Shredded coconut 2 c Broken (not chopped) nuts -(optional) From: gt6944c@prism.gatech.edu (Kaita) Date: 2 May 1994 11:18:03 -0400 This is one of the RICHEST recipes I’ve come across.. This recipe is for 2 batches (because of the eggs…) but trust me, they’ll be eaten!! Break up the chocolate into small pieces and melt in butter. Stir in the milk. Beat together the eggs and sugar. Combine the chocolate and egg mixtures. Slowly turn the cake flour into this mixture then stir in the nuts and coconut. Pour into two brownie pans. Bake at 350 deg until the edges are done. Freeze for at LEAST 2-3 hours for the brownies to set. It’s better to let them freeze for a week (that’s what the second pan was for 🙂 and ENJOY!! REC.FOOD.RECIPES ARCHIVES /COOKIES From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive, Yields 32 Servings
Welsh Cakes
Ingredients & Directions 1 lb Self-raising flour. 8 oz Buttor or good quality -margarine 8 oz Granulated sugar; and a -small amount of caster -sugar to serve 8 oz Currants ts Mixed spice 1/2 ts Salt 2 lg Eggs and a drop of milk Also known as bakestones. Rub the fat and flour together until crumbly and then add all the other ingredients except the eggs and milk. Mix thoroughly, and then add the eggs. Add the milk slowly while mixing, to get the right consistency. The mix should not be too sticky as it is difficult to roll. Roll out – not too thin, a bit less than a quarter of an inch – and cut into rounds about 2″ across. Cook on a griddle or hot plate and turn once when brown. Dust with a little caster sugar to serve. Yields 1 Servings
Holiday Cranberry Cake
Ingredients & Directions 1 pk (19-oz) lemon cake mix 1 pk (3-oz) cream cheese; -softened 3/4 c Milk 4 Eggs 1 1/4 c Ground walnuts 1/4 c Ground cranberries 1/4 c Sugar 1 ts Mace (optional) Blend cake mix, cream cheese and milk; beat with mixer 2 minutes at medium speed. Add eggs; blend and beat for 2 additional minutes. Thoroughly combine cranberries, walnuts, sugar and mace; fold into cake batter. Pour into a well- greased and floured 10-inch tube or bundt pan. Bake at 350 for 1 hour or until done. Cool on wire rack. Dust with confectioner’s sugar if desired. MRS WARREN W. CRISP (CAROLYN) MARVELL, AR From the book High Cotton Cookin’, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen’s MM Recipe Archive, Yields 1 Servings
Georgia Peach Shortcake
Ingredients & Directions 8 Lg. ripe peaches 1/2 c Pecan peices 3 c Sifted flour 1 Egg 4 ts Baking powder 3/4 c Milk 1 ts Salt Sugar 1 ts Cinnamon 1 c Heavy cream, whipped 1/2 c (packed) brown sugar 1/4 ts Almond flavoring 3/4 c Margarine Peel and slice peaches. sif flur, baking powder, salt and cinnamon inot large bowl; stir in brown sugar. Cut in margarine with pastry blender until crumbly; stir in pecans. Beat eggs slightly with milk; add all at one o heflour mixture. Stir with fork until blended. spred dough on 2 greased 9″ an t wthn /2″ of edge. Bake at 450 degrees fro 20-25 mintes r ntil golden. Sweeten peaches to taste with sugar. Flavor whipped cram with almond flavoring. Plave 1 shortake layer on serving plattr. Tp it peaches and whipped cream. Add remaining shortcake layer. Spoon remaing peaches and whipped cream over top layer. Serve immediately. Yields 6 servings
Deep-dish Pizza Bread
Ingredients & Directions 1 1/2 c All-purpose flour 1/3 c Freshly grated Parmesan -cheese 1/2 c Chopped sweet red pepper 1/3 c Chopped green onion 2 1/2 ts Baking powder 2 ts Dried oregano 1 ts Granulated sugar 1/2 ts Each salt and pepper 1 c Milk 1/3 c Vegetable oil 1 Egg 12 Thin slices pepperoni 1/4 c Shredded part-skim -mozzarella cheese In large bowl, stir together flour, Parmesan cheese, 1/3 cup of the red pepper, green onion, baking powder, oregano, sugar, salt and pepper. Whisk together milk, oil and egg. Pour over dry ingredients; stir just until moistened. Pour batter into lightly greased 9 inch round cake pan. Arrange pepperoni over top; sprinkle with remaining red pepper and mozzarella cheese. Bake in 350 F8F oven for about 35 minutes or until tester inserted in centre comes out clean. Let cool in pan. Makes 6 servings. Yields 6 Servings
Watergate Cake (pistachio)
Ingredients & Directions 1 pk White cake mix 1 pk Pistachio pudding instant 1 c Cooking oil 3 x Eggs, beaten 1 c Club soda or ginger ale 1 c Chopped pecans Small jar chopped cherries -ICING- 1 pk Pistachio pudding instant 1 1/4 c Milk; mix, let stand until Firm. Add: Large carton cool whip Small jar chopped cherries 1 c Chopped pecans Cake: stir together dry cake and pudding mix in large mixing bowl. Mix together oil, eggs and ale. Add to dry ingredients and stir until well blended. fold in pecans and cherries. Pour into 2 greased and floured round cake pans. Bake at 350F for 30-35 minutes. slice layers into 4 layers after they cool by wrapping thread around middle of layer, cross and pull through to cut. Icing: Spread icing on bottom layer, adding each additinal layer and spreading icing until all 4 layers are iced. Yields 10 Servings
