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
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
Double Nut Torte
Ingredients & Directions 4 c Nuts (1kind or an -assortment) 1 1/2 c Sugar 3/4 c Butter or margarine 5 lg Eggs, separated 1 1/2 tb Lemon juice 1 tb Lemon peel, grated 1/3 c All-purpose flour Roast 1 1/2 cups of the nuts in oven. When roasted, place in a food processor and grind until finely ground. In a bowl beat 1/2 cup of sugar and 1/4 cup of the butter until blended. Add the egg yolks, one at a time, beating well after each addition. Mix in the ground nuts, lemon juice, lemon peel and all but 2 tablespoons of the flour. In a deep bowl beat egg whites with a mixer on high speed until soft peeks form. Gradually beat in 1/4 cup sugar until the whites hold stiff, shiny peaks. Gently fold the whites into the yolk mixture. Spoon the batter into a buttered and floured 9-inch cheesecake pan with removable rim. Bake in a 350 degree oven until the torte is very lightly browned and the center feels just barely firm to the touch, about 20 to 25 minutes. To prepare the topping, in a medium sized pot melt remaining 1/2 cup butter over a medium heat. Add the remaining sugar, flour and nuts. Stir the mixture until bubbling. Immediately spoon the toffee topping evenly over hot torte, pushing nuts with a spoon to arrange decoratively. Return to oven and bake until nuts and topping are slightly more brown, about 15 to 20 minutes longer. Cool torte in the pan for 10 minutes, then run a knife inside the pan rim to release. Remove pan rim. Serve torte warm or cool. TIP: PAN ROASTING ALMONDS Spread shelled nuts in a single layer on a baking pan. Bake in a 350 degree oven, stirring often, until golden, about 15 minutes. Yields 1 Servings
Pimento-cheese Spoon Bread With Roasted Summer Squash
Ingredients & Directions 1 c Water 1/2 c Yellow cornmeal 1/2 c 1% low-fat milk 1/2 c Shredded extra-sharp cheddar -cheese; (2 ounces) 1/4 c Grated fresh onion 1/4 ts Salt 1/8 ts Ground red pepper 1/8 ts Black pepper 2 Garlic cloves; minced 1 Jar diced pimento; drained -(2-ounce) 3 Egg whites; (at room ; temperature) 1 tb Sugar Roasted Summer Squash Vegetable cooking spray ***INGREDIENTS FOR ROASTED -SUMMER ; SQUASH*** 2 c Thinly sliced yellow squash 1/2 ts Vegetable oil 1/4 ts Paprika 1/8 ts Salt 1/8 ts Garlic powder 1/8 ts Ground red pepper Vegetable cooking spray Combine water and cornmeal in a medium saucepan; stir well. Bring to a boil, and cook 1 minute, stirring frequently. Remove from heat; stir in milk and next 7 ingredients (milk through pimento). Set cornmeal mixture aside. Beat the egg whites at high speed of a mixer until foamy. Add sugar, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into the cornmeal mixture; gently fold in the remaining egg white mixture. Fold in the Roasted Summer Squash. Spoon mixture into a 1-1/2-quart casserole dish coated with cooking spray. Bake at 375 degrees for 50 minutes or until set. S: 4 servings. Note: Prepare the Roasted Summer Squash first. INSTRUCTIONS FOR Roasted Summer Squash, Page 80. Combine first 6 ingredients in a large zip-top heavy-duty plastic bag; seal bag, and shake to coat squash. Place squash on a baking sheet coated with cooking spray. Bake at 450 degrees for 20 minutes, turning after 10 minutes. S: 2 cups. Nutritional Information: CALORIES 182 (33% from fat); PROTEIN 4g; FAT 6.7g (sat 3.4g, mono 1.8g, poly 0.8g); CARB 22g; FIBER 3.2g; CHOL 16mg; IRON 1.2mg; SODIUM 371mg; CALC 164mg SOURCE: Cooking Light YEAR: 1995 ISSUE: Jul/Aug PAGE: 80 Yields 4 servings
Quick And Easy Sausage Pizza Biscuit Wraps
Ingredients & Directions See instr 1. Brown 6 oz. Jimmy Dean Italian Sausage and 1/3 cup shopped green bell pepper, drain. Stir in 1/2 cup shredded mozzarella cheese and 1/3 cup pizza sauce. 2. Press each Big Country Biscuit into 5-inch round. 3. Spoon about 2 Tbsp. sausage mixture into center of each biscuit; fold. 4. Seal edges with fork. Bake at 400 degrees for 10-13 mins. (Other flavors of Jimmy Dean roll sausage can also be used. For a fast alternative use Jimmy Dean Heat’N Serve Sausage Links.) Yields 1 Servings
Pistachio Bread
Ingredients & Directions 1 Box yellow cake mix 1 pk Instant pistachio pudding, -3.4oz 1/4 c Plus 2 tablespoons sugar, -divided 1/2 c Vegetable oil 4 Eggs 1 c Sour cream 1 ts Ground nutmeg 2 ts Ground cinnamon Preheat oven to 350 degrees. Combine cake and pudding mixes, 1/4 cup sugar, oil, eggs and sour cream in bowl. Pour into two 8 1/2×4 1/2-inch greased loaf pans. Combine nutmeg, cinnamon and remaining 2 tablespoons sugar in small bowl and sprinkle over batter in pans. Bake in preheated oven 45-60 minutes or until breads test done. Makes 2 breads, 10 to 12 slices per bread. NOTES : Journal Yields 1 Servings
Oatmeal Pancakes
Ingredients & Directions 1 1/2 c Quick cooking OR 1 1/2 c Old fashioned rolled oats 1 tb Whole wheat flour 1 tb Baking powder 1 1/2 c Skim milk 2 Egg whites 1 tb Vegetable oil In blender,process dry ingredients until oat flakes are fine; transfer to medium bowl.Mix liquid ingredients lightly in small bowl;add to dry ingredients.Stir only until dry ingredients are moistened.Let stand 5 minutes.Preheat griddle.Bake on hot griddle, turning with spatula when edges get firm.Makes 10 medium pancakes. From Yields 10 Servings
