Elegant Strawberry Torte
Ingredients & Directions 3 c Sifted flour 2 c Brown sugar; firmly packed 1/2 ts Salt 1 c Butter 1 Egg; beaten 1 c Sour milk or buttermilk 1 ts Soda 1/2 c Chopped nuts 1 pt Heavy cream; whipped and -sweetened 1 pt Fresh strawberries; sliced Mix together first 4 ingredients, reserve 1 cup crumb mixture. Combine egg, milk and soda. Add to crumb mixture; stir well. Pour into 2 greased, paper-lined 9-inch layer pans. Sprinkle with reserved crumb mixture, then add nuts. Bake at 375 for 25-30 minutes. Place one layer, nut side up, on serving plate. Spread with half the whipped cream. Top with sliced strawberries. Stack second layer and top as above. MRS RALPH WALL (ANN) HOLLY GROVE, 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
Strawberry Bread #2
Ingredients & Directions 1 1/2 c Sugar 1 c Butter or margarine 1 ts Vanilla 4 Eggs 3 c Flour 1 ts Soda 1/2 ts Salt 1/2 pt Sour cream 1 c Strawberry jam 1/2 c Nuts (optional) Mix sugar, vanilla, butter & eggs, one at a time. Add dry ingredients. Mix well. Add remaining ingredients. Pour into 2 greased loaf pans. Bake at 350 for 50 minutes. ANN FRIZZELL From Simply Southern, the Desoto School Mothers’ Assn, Helena-West Helena, AR 72390. Downloaded from Glen’s MM Recipe Archive, Yields 12 Servings
Obscene Chocolate Cheesecake
Ingredients & Directions Crust 1 Box chocolate wafer crumbs (1 1/4 cups) 1/2 Stick butter, melted 2 tb Brown sugar Combine ingredients, press into a greased 9-inch springform pan (you know, the kind where the sides come off after baking) Filling 1/3 cup flour 1/4 tsp baking soda (scant) 8 oz sweet chocolate 3 large eggs 3/4 cup sugar 8 oz cream cheese, softened 1 1/4 cupws heavy cream, unwhipped 1/4 tsp vanilla extract Preheat oven to 325 Sift flour and baking soda, set aside Melt chocolate (use double boiler), remove from heat and cool slightly In small bowl, beat eggs until thick. beat in sugar, one Tbls. at a time, until mixture is thick and ivory colored. Without washing beater (no licking!) beat cream cheese until fluffy in large bowl, add cream and vanilla, beating until smooth and of whipping cream consistency. Add chocolate, beating gently to blend. with spatula, fold in egg mixture, then fold in flour mixture Back 1 1/2 hours at 325 degrees Cool; top will crack and cave in slightly, fill this area with topping and chill. serve cold or at room temperature. Topping 1 Tbls. powdered sugar, sifted 5 tsp creme de cacao 3/4 cup whipping cream extra crushed chocolate wafer crumbs Whip cream, sugar and creme de cacao, spread over cheesecake. sprinkle some crumbs for decoration. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip Yields 1 Servings
Ramrod Biscuits For Camping
Ingredients & Directions 2 c Biscuit mix 1/4 c Nonfat dry milk, instant 2/3 c Water Honey Jelly * Have a good campfire going before mixing these biscuits. Also have some smooth dry sticks about 3/4 inch in diameter ready. Be careful to know what kind of wood is safe — NEVER use Oleander wood. Mix the biscuit mix (such as Bisquick) and dry milk together and take camping in a plastic baggie or in a bowl with lid so that you can just make the biscuits in the same container. Take along some honey or jelly for eating with this. Mix only enough of the water into the dry ingredients to make a stiff dough. Divide into 6 portions and shape dough around the end of each stick. Roast over the fire until golden brown. Remove from stick and fill with honey or jelly if desired. 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
Peanut Butter Kiss Cookies
Ingredients & Directions 1 3/4 c Flour 1 ts Baking soda 1/2 ts Salt 1/2 c Margarine 1/2 c Peanut butter 1/2 c Sugar 1/2 c Brown sugar 1 Egg 1 ts Vanilla Sugar Hershey kisses Preheat oven to 375. Mix flour, baking soda and salt. Soften butter and mix with peanut butter. Add sugars gradually until creamy and well-blended. Beat in egg and vanilla. Stir in flour mix. Roll into one-inch balls, and cover in sugar. Bake on ungreased cookie sheets for 12 minutes. Press an unwrapped kiss into the top of each warm cookie. These make great Christmas gifts, arranged in clear jars with wrapped Hershey kisses interspersed among the cookies. Artistic & delicious! Yields 3 Dozen
Grapefruit & Poppy Seed Bread Abm
Ingredients & Directions ———————-BEST BREAD MACHINE CB EVER———————- 2 3/4 ts Yeast 2 1/2 c Bread flour 3 tb Wheat germ 3/4 c Wheat bran 3 tb Powdered milk 1/4 c Poppy seeds 1 1/2 tb Sugar 1/2 tb Salt 3 tb Grapefruit peel, grated 1 1/2 tb Oil 1/4 c Grapefruit juice 1 c Water; warm Bring all ingredients to room temperature and pour into bakery, in order. Set “baking control” at 10 o’clock. Select “white bread” and push Start. In hot & humid weather, use 1/8 c less water. Could you make a more nutritious, refreshing commuter breakfast than thick slices of this bread, either plain or spread with butter, cream cheese, or marmalade? It also makes an unusual but delicious turkey or chicken sandwich. Tested in DAK R2D2. Sylvia’s comments: MM typos by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes Yields 24 Ounces
