Sybil Carter's Quick Peanut Pie
Ingredients & Directions 3/4 Sugar cookie dough* 1/4 c Coconut,shredded 2 Chocolate candy bars** 2 c Milk 1 pk Vanilla pudding,instant 1/2 c Marshmallows,miniature * – roasted coconut refrigerator ** – with peanuts, sliced 1. Slice cookie dough into thin slices. Line lightly greased pie plate with cookies, pressing to form solid dough. Prick and bake at 375’F. about 10 minutes, or until browned. Cool. 2. Line with sliced candy bars. Prepare pudding according to package directions, add coconut, and pour over candy. Top with marshmallows. Chill. Yields 6 servings
Fudge Cake With Milk Chocolate Frosting
Ingredients & Directions Milk Chocolate Frosting—– 1 lb Milk Chocolate 1/2 lb Semisweet Or Extra-Bitterswe ts Chocolate 3/4 lb Butter — softened Fudge Cake—– 3 c Cake Flour 2 c Light Brown Sugar 2 1/4 ts Baking Powder 3/4 ts Baking Soda 3/4 ts Salt 1 1/2 c Milk 3 Eggs 1 1/2 ts Vanilla Extract 4 oz Unsweetened Chocolate 6 oz Butter — softened PREPARATION: FROSTING. Chop both chocolates into coarse bits and melt in a double boiler set over hot (not boiling) water. Stir occasionally until completely melted. Remove pan from hot water and allow the chocolate to cool until just no longer warm to the touch, about 20 minutes. Place the butter in a bowl and beat in the cooled chocolate until the mixture is evenly blended, about 3 minutes. Frosting can be stored at a cool temperature for up to 3 days, or several months in the freezer. Heat the oven to 350F. Butter two 9-inch round cake pans and line them with buttered and floured parchment paper or waxed paper. FUDGE CAKE. Sift the flour. Measure 3 cups. In a large bowl, mix together the flour, sugar, baking powder, baking soda, and salt, breaking up any lumps of sugar. In a small bowl, whisk about 1/2 cup of the milk with the eggs and vanilla; set aside. Chop the chocolate into coarse bits and melt in a double boiler set over hot (not boiling) water. Combine the remaining cup of milk and the butter with the mixed dry ingredients and beat for 1 1/2 minutes, scraping the sides of the bowl twice. Add the egg mixture in 3 parts, scraping the sides of the bowl and beating for 20 seconds after each addition. Add the melted chocolate and beat until just incorporated. Pour the batter into the prepared pans and bake in the center of the preheated oven until the cake springs back when lightly pressed in the center, 25 to 30 minutes. Cool the cakes in their pans for 10 minutes and invert onto racks. Cool completely before frosting. Frost the top surface of one layer of cake and top with the second layer. Spread the remaining frosting on the top and sides of the cake. Make a decorative pattern zigzag in the frosting by pulling a serrated knife across the surface in a back-and-forth motion. Use a small spatula or spoon handle to pull out spikes of frosting all around the sides. Cake can be completed a day ahead and refrigerated. SERVING: Return to room temperature if refrigerated. Cut into wedges and serve. Makes one 9-inch cake. Yields 1 Servings
Peanut Butter Cookies
Ingredients & Directions 1 1/2 c Plain flour 1 ts Baking soda 1/2 ts Salt 1/2 ts Vanilla 1/2 c Shortening 1/2 c Brown sugar 1/2 c White sugar 1 Egg 1/3 c Peanut butter Cream shortening, sugars and peanut butter. Add egg & vanilla. Beat well. Stir in sifted dry ingredients. Shape into balls, a melon ball scooper is a perfect size, and place on greased cookie sheet. Flatten with fork. Bake at 350 about 12 minutes. I usually double the recipe because they get gone quickly. Hope you enjoy. Yields 1 Servings
Chocolate Brownie Ice Cream Pie
Ingredients & Directions 2/3 c Semi-sweet chocolate chips 1 tb Instant coffee 2 tb Boiling water 4 Eggs; separated 1/3 c Sugar 1 ts Vanilla 1/8 ts Salt Fine dry bread crumbs; for -dusting the pie ; plate 1 qt Low-fat frozen yogurt; or Low-fat ice cream; softened -in ; refrigerator 15 ; minutes 1/4 c Chocolate cookie crumbs; -optional Dark and divine chocolate -sauce; see recipe CHOCOLATE BROWNIE ICE CREAM PIE WITH DARK AND DIVINE CHOCOLATE SAUCE 1. Preheat oven to 350?F. Spray a 9-inch pie plate with nonstick cooking spray and dust with fine bread crumbs. 2. Place the chocolate in the top of a double boiler over hot (not boiling) water. Dissolve the instant coffee in the 2 Tbsp boiling water and add to chocolate. Stir occasionally with a wire whisk. When the chocolate is almost melted, remove from heat and whisk until smooth. Meanwhile, using a mixer, beat egg yolks until thick. Gradually beat in the sugar until the mixture is thick and lemon colored, about 5 minutes. Gradually beat the chocolate and vanilla into the yolk mixture. 3. In a separate bowl, beat the egg whites and salt until stiff but not dry. Stir one-third of the whites into the chocolate mixture. Gently fold in the remaining whites until blended. 4. Pour chocolate mixture into prepared pie plate. Bake for 25 minutes. Remove from oven and cool completely on a wire rack. As it cools, the mixture sinks in the middle to form a thick fudgy pie shell. 5. Spoon the frozen yogurt into the cooled shell. Smooth with the back of a large spoon. Sprinkle with cookie crumbs and freeze until ready to serve. Yield: 8 servings. Serving size: 1 slice with 1 Tbsp Dark and Divine Chocolate Sauce. Nutrition per serving: Calories: 295. Carbohydrate: 48 g. Protein: 8 g. Fat: 8 g. Saturated fat: 5 g. Cholesterol: 130 mg. Dietary fiber: trace. Sodium: 121 mg. Exchanges: 2 carbohydrate, 1 fat. Notes: A thick fudge brownie crust holds your favorite frozen yogurt or low-fat ice cream. Slice the frozen pie and drizzle each piece with this rich tasting low-fat chocolate sauce. from QUICK & EASY MEALS AND MENUS MC formatted by Barb at PK using MC Buster 2.0f & SNT on 6/12/98 Yields 8 servings
Wedding Cake Layers
Ingredients & Directions 6 c Cake flour 1 1/2 tb Baking powder 1 1/2 lb Unsalted butter; room -temperature 4 1/2 c Sugar 9 Eggs 1 1/2 c Milk 1 1/2 tb Vanilla; grated lemon zest -or orange zest -SUGAR SYRUP- 1 c Water 1 c Sugar 1 tb Vanilla; grand marnier, or -lemon juice Note: This recipe will make a 14-inch, a 9-inch, and a 6-inch cake layer, each less than 2 inches high. To serve 100 people, the recipe needs to be made twice so that you will have two of each layer. Preheat oven to 350 degrees. Spray a 14-inch, 9-inch and 6-inch layer cake pans with vegetable cooking spray. Let rest upside down for a few minutes and spray lightly again. Cut a cardboard circle for each size. Cut a 1-inch square out of the center of the 9-inch circle and the 6-inch circle. Sift together the cake flour and baking powder. In a large bowl beat the butter and sugar until fluffy. Beat in eggs one at a time. Continue until all of the eggs are incorporated. Combine the milk with the vanilla and any optional zests. On low speed, alternate adding one third of the flour mixture and one third of the milk to the butter mixture, beating until they are completely incorporated. Repeat with remaining mixtures, one third at a time until all ingredients are well mixed. Fill the cake pans less than 1/2 full. Bake for 30 to 40 minutes or until a tester inserted into the center of each layer comes out clean. The largest layer will take the longest to bake. For the sugar syrup, cook sugar and water over high heat until mixture boils and becomes clear, or in a microwave, cook sugar and water on high heat for 3 minutes, or until clear. Add flavorings. When cakes are cool, remove from the pans. Clean, dry and spray pans again and make another batch of cakes. When all cakes are baked and completely cool brush each layer with syrup. Between the two layers of each size spread jam or buttercream. You will have 3 cakes, each with two layers. Place each cake on the appropriate sized cardboard circle and insert three short dowels in each of the larger two cakes to support the cakes on top. Frost with buttercream, glaze with white chocolate, or drape with rolled fondant and chill or freeze if not previously frozen. Place the 9-inch cake on the center of the largest cake. The 6-inch cake tops that. Cut a dowel the height of the cakes less 1/2-inch. Shove the dowel through the center of the whole stack of cakes until it is beneath the top of the highest tier. Decorate as desired. Cakes can be well-wrapped and frozen when completely cooled, before brushing them with sugar syrup. Thaw, brush with syrup, fill and frost another day. EDIBLE FLOWERS FOR DECORATING Apple blossoms Tuber begonias Borage Calendula Carnations Chive Blossoms Chrysanthemums Cymbidiums Citrus blossoms Cornflower Daylily Dianthus Elder flower English daisies Fuchsia Gardenia Geraniums Hibiscus Hollyhock Honeysuckle Hyssop Iceland poppy Lavender Lilac Lemon verbena Marigold Nasturtiums Passion flowers Roses Petunias Safflower Sunflowers Tulips Pansies Violets Yucca Zucchini Blossoms Yields 1 Servings
Date Pudding Cake (bon Appetit/july 1983)
Ingredients & Directions 3 Eggs 2 1/2 c Chopped dates 1 c Sugar 1 c Chopped nuts 1/4 c AP flour Vanilla ice cream or 1 ts Baking powder Whipped cream 1/4 ts Salt Preheat oven to 350. Grease 9 x 9″ baking pan. Beat eggs in large bowl until light and fluffy. Gradually add sugar, beating until thick. Stir in flour, baking powder and salt. Mix in dates and nuts. Pour batter into prepared pan. Bake about 30 minutes. Serve warm with ice cream or whipped cream. Yields 6 servings
Ella Zeek's Sugar Cookies
Ingredients & Directions 3 c All-purpose flour 2 Eggs 1 1/2 c Brown sugar 2 ts Baking powder 1/2 c White sugar 1/2 ts Salt 1 c Shortening 1 ts Vanilla 1/4 c Milk Cream sugars and shortening. Add milk, vanilla and eggs and mix well. Stir in remaining ingredients and mix well. Refrigerate for about 1 hour. With floured hands roll teaspoonful of dough into a ball. Place on cookie sheet. With three fingres together, press ball flat, leaving ridges down the middle. Bake in 400?F oven for 9 to 12 minutes or until lightly gold. Ella was a neighbor who was ten years older than God when I was a child. She always had these in her cookie jar, and usually would bake a dozen every day since the dough keeps so well. It is one of my all time favorites and I have never tasted them anywhere else. Yields 48 servings
