Mexican Wedding Cakes (cookies)
Ingredients & Directions 1 c Butter 1/4 c Sugar, powdered 1/8 ts Salt 2 ts Vanilla 2 c Flour 1/2 c Nuts, chopped Cream butter with 1/4 c powdered sugar. Add salt, vanilla, flour and nuts and mix well. Roll dough into small balls and place on greased baking sheets. Bake at 325 for 15 minutes. Roll in powdered sugar while warm. Yields 48 Servings
Lemon And Ginger Cheesecake
Ingredients & Directions 55 g Crushed Ginger nuts; (2oz) 25 g Butter; melted (1oz) 3 tb Lemon curd 900 g Cream cheese; (2lb) 285 g Caster sugar; (10oz) Grated rind of 1 lemon 1 ts Lemon oil or 2-3 tbsp fresh -lemon juice 4 Eggs Grease a 20cm (8 inch) spring form tin. Place on a round of foil about 10cm larger than the diameter of the tin. Press the foil up the sides to seal tightly. Mix the melted butter with the crushed gingernuts and press into the base of the tin and leave to set in the fridge. Mix the cream cheese until smooth and add the sugar, lemon rind and oil or juice. Beat in the eggs one at a time until blended thoroughly. Spread the lemon curd over the base to form a smooth layer. Pour the cheese mixture over the curd layer. Bake in a bain marie for 1 1/2 hours at 170?C/335?F/gas mark 3 until golden brown. Leave to cool in the tin in the oven. Once removed from the tin chill in the fridge for 3-4 hours before serving. Yields 1 servings
Apple Cinnamon Coffee Cake
Ingredients & Directions ———————-APPLE FILLING AND TOPPING———————- 2 T Cinnamon 5 To 6 cups sliced apples (I 5 T Sugar Used Granny Smiths) -FOR THE CAKE- 2 c Sugar Lightly beaten 1 c Oil (I used applesauce) 3 c Unbleached all-purpose 4 t Vanilla Flour 1/2 c Orange juice 1 T Baking powder 1 pn Salt 1 t Nutmeg 4 Eggs (or equivalent), Preheat oven to 350 degrees. Grease a 12-cup tube or bundt pan with Pam. Combine cinnamon and sugar and set aside 1 tablespoon. Toss prepared apples with remainder and set aside. For the cake, whisk together sugar, applesauce, vanilla, oj, salt, and eggs. Combine flour, baking powder, and nutmeg and fold into sugar mixture. Spoon a little more than one third of the batter into prepared pan. Cover with half of apple mixture, then spoon in remaining batter and apple slices. Sprinkle top lightly with the reserved cinnamon-sugar. Bake in preheated oven for 1 hour or until done. Loosen sides with a butter knife, then invert cake onto a plate for serving. (Unsure of the nutrition breakdown, since I deleted the oil. I think it’s about 1.5 g/fat for 1/12th of cake.) Yields 12 servings
Mexican Chocolate Pie
Ingredients & Directions 1 pk Unflavored gelatine 1/3 c Coffee liqueur 1/2 c Water 1/4 c Almonds; slivered 4 Eggs 1 ts Margarine 3 Semisweet chocolate (1oz sq) 1 1/2 c Heavy cream 1/4 c Sugar 1 Pie shell; baked DIRECTIONS – FILLING, SPRINKLE GELATINE OVER 1/2 C COLD WATER IN MEASURING CUP; LET SOFTEN ABOUT 5 MIN. SEPARATE EGGS, PLACING TWO WHITES (refrigerate remain- ing whits) IN SMALL BOWL OF ELETRIC MIXER, YOLKS IN TOP OF DOUBLE BOILER. LET EGG WHITES WARM TO ROOM TEMP. BEAT EGG YOLKS SLIGHTLY WITH WOODEN SPOON STIR IN GELATINE MIXTURE,CHOCO AND 2 T SUGAR, COOK OVER HOT,NOT BOILING, WATER, STIRRING, UNTIL CHOCO IS MELTED AND GELATINE IS DISSOLVED(10 MIN). REMOVE FROM HEAT. STIR IN COFFEE-FLAVORED LIQUEUR. TURN CHOCO MIX. INTO A MEDIUM LARGE BOWL; PLACE IN LARGE BOWL OF ICE WATER. STIR OCC. UNTIL COOL + CONSISTENCY OF UNBEATEN EGG WHITE(15 MIN) TOAST ALMONDS, COOL. IN CHILLED BOWL, WHIP CRM UNTIL STIFF,REFRIG. BEAT EGG WHITE (SOFT PEAKS) GRADUALLY BEAT IN REMAINING 2 T SUGAR, BEATING UNTIL STIFF PEAKS. WITH WIRE WHISK, FOLD EGG WHITES AND 1 1/2 C SHIPPED CREAM INTO CHOCO MIX. TURN INTO PIE SHELL. CHILL AT LEAST 3 HRS.(OVERNIGHT) CHOP ALMONDS. GARNISH WITH NUTS, WHIPPED CREAM. MAKES 10-12 SERVINGS. Yields 1 servings
Chicken Pot Pie
Ingredients & Directions FILLLING 1/2 c Onion; diced 1 c Celery; diced 1 c Potatoes; diced 1 c Carrots; diced 4 c Chicken; cooked and diced 1 Qtbsp Water 4 Chicken bouillon cubes Bring to boil and simmer 20 minutes. Add 1/2 cup frozen peas. Return to boil and simmer 10 minutes; drain and reserve liquid for gravy. Add more water if necessary to make at least 3 cups of stock. Combine 1/3 cup fat (margarine, butter or vegetable oil) and 6 tablespoons flour; met fatbsp. Add flour and bubble for 1 minute. Add stock. Heat until thickened, stirring constantly. Pour over meat and vegetables. Serve over baking powder biscuits. Variations: Pot Pie: Favorite pie crust recipe. Double recipe. Roll out and press into 3-quart casserole dish. Cut 1 piece for top and place on cookie sheetbsp. Bake shell and top until golden brown. Pour filling into dish and top. Puff Pastry: Roll our puff pastry. Cut 2 pieces same size as serving dish. Bake on cookie sheetbsp. Place one sheet in bottom of dish and fill with chicken filling. Top with remaining piece. Yields 1 servings
Charley Brenon Iii's Swedish Apple Pie
Ingredients & Directions 1 Egg, well beaten 3/4 c Sugar 1/2 c Flour 1 ts Baking powder 1 c Chopped apples 1/2 c Chopped nuts Mix the stuff together and spread it into an 8 x 8 x 2 greased pan. Bake for 30 minutes at 350F. Sprinkle with confectioners sugar when done (if desired). Yields 6 Servings
Old Fashioned Apple-blueberry Cake
Ingredients & Directions 1/2 c Unsalted butter 2 c Granny Smith apples,peel 1/4 c Wipping cream Cored and coarsley chopped 1 1/4 c Sugar 2 c Frozen bueberries 2 ts Baking powder 3 Eggs 1 ts Salt 2 1/3 c Flour Heat oven to 350 F. In 1 quart saucepan, melt butter and cream over low heat, stirring occasionally, and set aside. In large mixing bowl, combine sugar and eggs. beat with electric mixer on edium speed, scraping bowl often until well mixed. Add butter mixutre, flour, baking powder and salt. Continue beating, scraping bowl often until smooth. Yields 15 servings
