Chocolate Chess Pie
Ingredients & Directions 1 1/2 c Sugar 3 tb Cocoa 2 Eggs; beaten 1 cn Evaporated skim milk; (5 -ounce) 1/4 c Margarine; melted 1 ts Vanilla extract 1 Pie crust Whipped cream Combine sugar and cocoa in bowl; mix well. Add eggs, evaporated milk, margarine and vanilla; mix well. Pour into un-baked pie shell. Bake at 325 degrees for 45 minutes. Do not overbake. Cool. Garnish with whipped topping just before serving. Yields 12 servings
Cheddar Chili Pie
Ingredients & Directions 1 lb Turkey — cooked 1/2 c Onions — chopped 2 Cloves garlic — chopped Fine 1 cn Kidney beans — (28 oz) with Juice 1 cn Stewed tomatoes 1 1/4 c Cornmeal 1 c Cheddar cheese — grated 2 tb Chili powder 1 ts Cumin 1/4 ts Cayenne pepper 1/2 ts Red pepper — crushed 1/2 ts Black pepper 1 1/4 c Skim milk — at room Temperature 1/2 ts Salt 1/4 ts Black pepper 2 Egg whites Preheat oven at 375. Cook meat, onion, and garlic until meat is browned. Drain off fat; add tomatoes, beans, 3/4 cup cornmeal, 1/2 cup cheese, chili powder, cumin, cayenne pepper, red pepper, and black pepper. Cook over low heat, stirring occasionally, for about 15 minutes. Pour into casserole dish. In the same pan, combine milk, the rest of the cornmeal, salt, and pepper. Stir over low heat until thickens a little. Then add remaining cheese and egg whites, stirring until smooth. Pour over ground turkey mixture. Bake for 30 minutes or until crust is lightly browned. Yields 8 Servings
Harvest Drop Cookies
Ingredients & Directions 3/4 c Shortening 2 c Brown sugar 2 Eggs 1 Cab pumpkin pie filling 1 ts Vanilla 1 ts Lemon extract 3 1/4 c Divided flour 2 1/2 ts Baking powder 1 c Chopped dates 1 c Chopped pecans Cream together shortening and brown sugar, beat in eggs one at a time, add eggs, pumpkin pie filling, and vanilla. Sift together 3 cups flour and baking powder, stir into mixture, mix remaining 1/4 cup flour with dates and stir into batter. Stir in pecans. Drop by teaspoonful onto greased cookie sheet. Bake at 350 degrees for 16 minutes. Makes 7 1/2 dozen. From Yields 7 Servings
Johns Island Cornbread
Ingredients & Directions 1 c Lard 1/4 c Sugar 2 Eggs, beaten 1 3/4 c Cornmeal 1 1/4 c All-purpose flour 2 tb Baking powder 1 ts Salt 1 1/4 c Milk Combine lard and sugar, beating well. Add eggs and beat well. Sift together cornmeal, flour, baking powder, and salt. Add to creamed mixture alternately with milk, beginning and ending with flour mixture. Spoon batter into a greased 13 x 9 x 2 baking pan. Bake at 450 for 25 minutes or until golden brown. From Yields 18 Servings
Pita Bread
Ingredients & Directions 2 ts Dry yeast 1 c Lukewarm water 1 tb Sugar 1 1/2 ts Salt 3 c Wholewheat flour Dissolve yeast in water with sugar. Let froth. Add salt & flour, mix well. Knead, adding more flour as necessary. Let rise till doubled. Punch down. Divide into 6 equal portions & let rise for 15 minutes. Preheat oven to 475F. Roll each bread to 1/2-inch. Place on ungreased cookie sheet & bake for 10 minutes. “The Vegetarian Times Cookbook” From Yields 6 Servings
Lemon Raisin Bread
Ingredients & Directions 1/4 To 1/2 cup warm water 4 tb Sugar 1 pk Active dry yeast 1 Egg, beaten 1/4 c Blanched whole almonds 1/4 c Mixed candied fruit 1/4 c Dark raisins or currants 2 Pieces pared lemon rind, -about 1 1/2 x 1/4-inches 2 1/4 c All-purpose flour 2 tb Butter or margarine, room -temperature 1/2 ts Salt 1 c Powdered sugar 1/4 ts Vanilla 2 To 3 Tbsp milk Makes 1 loaf Combine 1/4 cup of the water, 1 tablespoon of the granulated sugar and yeast. Stir to dissolve yeast and let stand unitl bubbly, about 5 minutes. Stir in egg. Fit processor with steel blade. Measure almonds, candied fruit and raisins into work bowl. Process on/off 3 or 4 times until mixture is coarsely chopped. Remove from work bowl and reserve. Place remaining granulated sugar and lemon rind in work bowl. Process until rind is minced, 1 to 2 minutes. Add flour, butter and salt to sugar mixture. Process until mixed, about 5 minutes. Turn on processor and gradually drizzle yeast mixture through feed tube into flour mixture. Drizzle just enough of the remaining water into flour mixture so dough forms a ball that cleans the sides of the bowl. Process until dough turns around the bowl about 25 times. Turn off processor and let dough stand 1 to 2 minutes. Turn on processor and very slowly drizzle in enough remaining water to make dough soft, smooth and satiny but not sticky. Process until dough turns around bowl about 15 times. Sprinkle nut-fruit mixture evenly over dough. Process on/off just until mixed. Turn dough onto large greased cookie sheet. Shape into a ball. Cover with inverted bowl or plastic wrap and let stand 20 – 30 minutes. Roll out to an 8-inch circle. Cover loosely with plastic wrap and let stand in warm place until doubled, about 45 minutes. Heat oven to 375 F. Uncover loaf and bake until evenly brown, 25 – 30 minutes. Remove bread from cookie sheet and place on wire rack. Blend powdered sugar, vanilla and enough milk to make a smooth mixture thick enough to spread. Spread over bread. Food Processor Bread Book From the collection of Jim Vorheis Yields 1 Servings
Valerie's Very Own Rye Bread (abm)
Ingredients & Directions 1 1/4 c Water Spoons) 2 c Unbleached White Flour 1/3 c Molasses 1 1/2 c Rye flour 2 t Active Dry Yeast 1 T Cocoa (optional; for 1 t Gluten (optional) Coloring) 1 1/2 t Salt 1 1/2 T Caraway Seed (yes, table Use Basic Medium mode. Timer not recommended. Yields 1 servings
