Chocolate Brownie Pie
Ingredients & Directions -CRUST- 3/4 c Flour 3 tb Brown sugar 1 1/2 Sticks butter – cut 1 oz Unsweetened chocolate – -grated 3/4 ts Vanilla 4 1/2 ts Evaporated milk FILLING 3 oz Unsweetened chocolate 2 oz Semisweet chocolate 1 1/2 Sticks butter – softened 1 c + 2 Tbs. sugar 2 Eggs – beaten 1 1/2 ts Vanilla 1/2 c Chopped pecans 1/2 c + 1 Tbs. flour TOPPING 1 c Brown sugar 3 tb Heavy cream 2 tb Butter 1 ts Instant coffee 1/2 c Powdered sugar -BERRY SALSA TOPPING- 1 pt Strawberries – sliced 1 pt Raspberries 1 pt Blueberries or blackberries 2 tb Sugar 2 tb Grand Marnier Directions : Preheat oven to 350 degrees. Crust – Place flour, sugar,butter and chocolate into food processor and pulse to coarse texture. Add vanilla and milk and pulse to combine. Press crust into bottom of a 9 inch pie pan and set aside. Filling – Melt both chocolates in a double boiler, add butter and stir to combine. Off the heat, add sugar and mix. Add the eggs and mix. Add the flour and combine well. Pour into the crust prepared pan and bake for 30 minutes. Let cool. Topping – Combine brown sugar, cream and butter in a saucepan and bring to a boil. Remove from heat and add coffee and powdered sugar. Whisk until smooth and pour over top of pie. Berry Salsa – Combine ingredients and let macerate. Spoon over pie. Yields 1 servings
Cheddar 'n Turkey Potato Pie
Ingredients & Directions 8 oz Mushrooms; sliced 1/4 c Chopped onion 3 tb Margarine 1/4 c Flour 1/4 ts Dried tarragon 1/4 ts Pepper 1 c Chicken broth 1/2 c Milk 2 c Chopped cooked turkey 1 pk (10.5-oz) frozen mixed -vegetables; thawed, drained 8 oz Shredded Cheddar cheese 2 c Hot mashed potatoes Paprika 1. Cook and stir mushrooms and onion in margarine over medium-high heat 3 minutes. Stir in flour, tarragon and pepper. 2. Gradually stir in broth and milk; cook stirring frequently until mixture thickens and comes to a boil, about 5 minutes. 3. Reduce heat to low; stir in turkey, mixed vegetables and 1 cup cheese. Simmer 5 minutes. 4. Stir 3/4 cup cheese into hot potatoes. 5. Spoon hot turkey mixture into a 1-1/2 quart casserole. Top with potato mixture. Place under heated broiler 5 minutes. 6. Sprinkle with remaining cheese and paprika; place under broiler 2 minutes. KRAFT AD From a collection of my mother’s (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen’s MM Recipe Archive, Yields 6 Servings
Fudge Cake With Sea Foam Frosting
Ingredients & Directions 1/4 c Shortening 2 c Sugar 2 Eggs; separated 1 1/2 c Milk 4 oz Unsweetened chocolate – melted 2 c Sifted cake flour 2 ts Baking powder 1 ts Salt 1 ts Vanilla 1 c Chopped nuts -SEA FOAM FROSTING- 3/4 c Sugar 3/4 c Brown sugar, packed 1/3 c Hot water 1/2 ts Cream of tartar 3 Egg whites 1 oz Semisweet chocolate (opt.) 1/4 ts Butter (optional) Cream shortening, 1 1/2 cups sugar and egg yolks until light. Add a few drops of milk if needed to cream sugar. Add chocolate and blend thoroughly. Sift flour with baking powder and salt. Add dry ingredients alternately with milk to chocolate mixture, blending well after each addition. Stir in vanilla and chopped nuts. Beat 2 egg whites until frothy. Gradually add remaining 1/2 cup sugar, beating until whites are stiff. Fold into batter. Turn into 2 greased and floured 9-inch layer cake pans. Bake at 350F 30 to 40 minutes, or until cake springs back when lightly touched with finger in center of cake. Cool slightly then remove layers from pans and cool completely on wire rack. To make frosting, combine 3/4 cup sugar and brown sugar in heavy saucepan. Add hot water and cream of tartar and stir to blend. Cover pan and slowly bring to simmer. Uncover pan and cook until syrup spins long thin thread. Remove from heat. Beat 3 egg whites until stiff. When syrup stops bubbling, pour over beaten whites in thin stream, beating constantly until fluffy. Use to frost cooled layers. If desired, melt 1 ounce semisweet chocolate with 1/4 teaspoon butter and drizzle over frosting. Carefully swirl it over frosting with a thin spatula to give marbled effect. From Yields 12 Servings
Quick Spoon Biscuits
Ingredients & Directions 2 c Flour 1/2 c Miracle Whip or mayonnaise 1/2 c Milk OVEN TIME: 15 – 20 MINUTES TEMP: 375* F FEEDS: 3-4 All Measures are American Standard and all Temps are in degrees F. Stir all ingredients together well. Drop by the spoonful into greased Dutch Oven -or- greased cookie sheet. Bake until they’re golden brown Yields 1 Servings
Milk Chocolate Orange Cakes Part 2 Of 2
Ingredients & Directions Continued: When chilled, transfer the chocolate-cream to a 4 1/2 quart bowl of a heavy-duty electric mixer with the wire whip attachment. Beat on medium speed until the mixture is light in color and soft peaks start to form. Do not overbeat or the mixture will be grainy. Refrigerate until ready to use. Make the dark chocolate curls: Warm the chocolate slightly by placing it on a piece of waxed paper in a microwave oven set on MEDIUM (50 percent) power for 20 second intervals, until it begins to soften. This can take 3 to 6 tries, depending on the wattage of the microwave oven, type and brand of chocolate and the heat of the kitchen. The chocolate should soften slightly, not melt. Alternatively, soften the chocolate by placing it about 6 inches beneath the warm bulb of a desk lamp for 5 to 10 minutes, turning it every couple of minutes, until it begins to soften. Line a baking sheet with waxed paper. Grip a square of chocolate with a paper towel so your hand does not melt the chocolate. Using a sharp vegetable peeler, scrape one side of the square of chocolate in a downward motion, forming loosely shaped curls. As you form the curls, let the curls drop onto the paper-lined baking sheet. (Chocolate that is only slightly softened will form tight curls; overly heated chocolate will curl very little.) Refrigerate the curls on the baking sheet until you are ready to garnish the cakes. Make the orange compote: With a sharp paring knife, peel the oranges and cut them into segments. Cut each segment into 3 pieces. In a medium saucepan combine the orange juice and the honey and bring to a boil over medium heat. Reduce the heat and simmer until the juice begins to thicken and turn syrupy, about 3 to 4 minutes. Meanwhile, dissolve the cornstarch in the orange liqueur. When the orange juice mixture has reduced, add the cornstarch mixture and whisk until the mixture thickens. Simmer for 30 seconds; remove the pan from the heat. Fold in the reserved orange segments. Set aside to cool. Make the milk chocolate glaze: Place the chopped chocolate into a medium stainless steel bowl. In a medium saucepan bring the heavy cream and corn syrup to a boil. Remove the pan from the heat and pour the cream over the chocolate. Stir in the almond liqueur. Assemble the cakes: Line a baking sheet with parchment paper and arrange six 3- inch-by-1 3/4-inch metal rings on the paper. Place a cake round in the bottom of each ring. Fill a pastry bag fitted with a large plain tip (such as Ateco #5) with the whipped milk chocolate-orange cream. Pipe a thin layer of the milk chocolate-orange cream over the cake rounds. Press another cake round into each ring, and repeat with a layer of the milk chocolate cream. Place the final cake rounds into the ring and finish the tops with the remaining milk chocolate-orange cream. Using a metal spatula, scrape across the tops of the rings to smooth and level the cream. Chill the cakes for 1 hour or until firm. Glaze the cakes: Using a damp (not wet) very hot towel, carefully heat the outside of the metal rings and push the cakes up from the bottoms to unmold. Arrange the cakes on a wire rack set over a baking sheet to catch the excess glaze. Pour the warm milk chocolate glaze over the cakes, coating each one completely. Use a metal spatula to touch up any missed spots on the sides. When the glaze has set slightly, decorate the tops with the dark chocolate curls. Serve the cakes at room temperature with the orange compote. – Paige LaCava Yields 6 Servings
Lemon Cheesecake With Greek Yoghurt And Honey
Ingredients & Directions THE BASE 175 g Waitrose Digestive Biscuits; -crushed (6oz) 75 g St. Ivel English Unsalted -Butter; melted (2 3/4oz) 25 g Waitrose Demerara Sugar; -(1oz) -THE CHEESECAKE TOPPING- 1 200 g pack Waitrose Full Fat -Soft Cheese 60 ml Waitrose Greek Honey; -(4tbsp) 1 150 g pot Total Light -Authentic Greek ; Strained Yoghurt Juice and zest of 2 lemons 1 142 ml pot Waitrose Fresh -Double Cream Lightly grease the base of a 20cm (8″) round loose-bottomed cake tin. Make the cheesecake base by combining the biscuit crumbs, butter and demerara sugar. Press the mixture evenly over the base of the tin with the back of a spoon. Leave in the refrigerator to chill while preparing the cheesecake topping. Place the soft cheese, honey and yoghurt in a bowl and beat well, using an electric hand whisk or balloon whisk, until the mixture is thoroughly combined. Stir in the lemon juice and zest. Add the cream and continue whisking carefully at a low speed until the mixture becomes the consistency of lightly whipped cream. Pour the mixture over the biscuit base and leave in the refrigerator for at least 4 hours, or overnight, until the cheesecake has set. Transfer to a serving plate and decorate simply with shavings of lemon zest or seasonal fruit. Yields 6 servings
Lemon Nut Bread
Ingredients & Directions 1/3 c Margarine(soft) 2/3 c Sugar 3 ea Egg whites 2 ts Baking powder 3/4 c Whole wheat flour 1 1/2 c White flour 1 c Skim milk 1 1/2 ts Dried lemon rind 3 tb Chopped nuts Preheat oven to 350. Creanm together margarine and sugar. Add egg whites and mix thoroughly. Combine dry ingredients and add the above alternatly with milk. Stir in lemon rind and nuts. Bake in a lightly oiled 9=by-5-inch loaf pan for 60 minutes or until wooden pick inserted in center comes out clean. Remove bread from oven. Mix 1/3 cup powdered sugar with 3 tablespoons fresh lemon juice until smooth and pour over warm bread. Allow to sit for 20 minutes, then remove bread from pan. ——————— ————– ~- 1/2″ slice Calories 153 gm,protein 3.3 gm,carb. 24.2 gm,total fat 5 gm,CSI Units .8,Dietary fiber 1.0 gm,sodium 113 mg,potassium 77 mg,calcium 54 mg,iron .6 mg ——————— ————– ~– The New American Diet by Connor & Connor Yields 16 Servings
