Merry Sugar Cookies
Ingredients & Directions 2 3/4 c All-purpose flour 1 ts Baking soda 1/2 ts Baking powder 1/4 ts Salt 1 c Butter or margarine, -softened 1 1/2 c Sugar 1 Egg 1 ts Vanilla extract 1 pk NESTLE Toll House semi-sweet -chocolate Rainbow Morsels, -divided (9 oz) Preheat oven to 375’F. In small bowl, combine flour, baking soda, baking powder and salt; set aside. In large mixer bowl, beat butter and sugar until creamy. Blend in egg and vanilla extract. Gradually beat in flour mixture. (Batter will be stiff.) Stir in 1 cup Nestle Toll House semi-sweet chocolate Rainbow Morsels. Shape rounded teaspoonfuls dough into balls; place on ungreased cookie sheets. Gently press 3 of 4 remaining Rainbow Morsels into each balls. Bake 8-10 minutes until edges are lightly browned. Let stand 2 minutes. Remove from cookie sheets; cool. Makes about 4 1/2 dozen cookies. Yields 54 Servings
Dobosh Torte Filling
Ingredients & Directions -FILLING – FROSTING- 1 1/4 c Sugar; (10 ounces) 8 oz Butter 6 Eggs 5 oz Melted baking chocolate 1 ts Vanilla Beat the eggs and sugar in top of double boiler and cook until thick. Remove from fire and mix in chocolate and vanilla. Beat until cool; then add the butter and stir until absorbed into the cream. When entirely cold, put layers of cake together with this cream, saving enough of it to cover the sides of the cake. The next day cover the top with caramelized sugar. ***Carmalized Sugar Topping*** Melt 3/4 cup sugar in a small pan then add one tablespoon butter, mix until sugar is golden, then spread with a spatula over the top of the torte. (It must be done quickly, otherwise the sugar will harden). When cold, heat a knife and make incisions in torte As you would cut it into pieces. Notes: Named after a famous Hungarian Pastry Chef circa 1924. Make a sponge cake in pans to provide 4 to 7 thin layers of cake. Total cake height (all the layers stacked) should not exceed 3 inches. The torte will taste better the day after it is made. It should be kept in the refrigerator where it will keep for a week (if it lasts that long). Yields 1 Servings
Peanut Butter Cookies
Ingredients & Directions 1 c Butter or margarine 1 c Peanut butter 1 c Granulated sugar 1 c Brown Sugar; firmly packed 2 Eggs 1 ts Vanilla 2 1/2 c All-purpose flour 1 1/2 ts Baking soda 1/2 ts Salt Thoroughly cream butter, peanut butter, sugars, eggs and vanilla. Sift together dry ingredients; blend into creamed mixture. Shape into 1-inch balls; roll in granulated sugar. Place 2 inches apart on ungreased cookie sheet. Press 5 peanut halves atop each or crisscross with fork tines. Bake at 375F for 10 to 12 minutes. Cool slightly; remove from pan. Makes 8 dozen. Yields 48 Servings
Potato Sweet Biscuits
Ingredients & Directions 2 md Sweet potatoes; peeled and -diced 4 c All-purpose flour 1/2 c Light brown sugar; packed 5 ts Baking powder 1 ts Salt 10 tb Margarine 1/3 c Milk 1- In 3-quart saucepan over high heat, heat sweet-potato dices and enough water to cover to boiling. Reduce heat to low; cover and simmer 12 to 15 minutes until potatoes are fork tender. Drain the potatoes; mash and set aside to cool. 2- Preheat oven to 425 degress F. In large bowl, combine flour, brown sugar, baking powder, and salt. With pastry blender cut in margarine until mixture resembles couarse crumbs. Stir in milk and cooled mashed sweet potatoes; mix until just combined. 3- On lightly floured surface, pat dough into an 8 1/2-inch square. Cut dough in half. Cut each half into 10 equal pieces. Place biscuits, 2-inches apart, on 2 ungreased large cookie sheets. 4- Place cookie sheets on 2 oven racks; bake biscuits 12 to 15 minutes until golden, rotating cookie sheets between upper and lower racks halfway thruogh baking time. Serve biscuits warm. Or cool on wire rack, store in tightly covered container to use within 1 day or wrap in foil and freeze to use within 2 weeks. NOTES: Per serving: One biscuit; 200 calories. 6g fat, 33g carb. Lou&Sally Eisenberg sparky@netgate.net Yields 20 Servings
Laverbread & Crab Souffles With Cockle Sauce
Ingredients & Directions -THE SOUFFLES- 1 Boiled crab; -OR- 6 oz -Prepared Crabmeat 6 oz Prepared laverbread -OR- nori or spinach 2 oz Butter 2 oz Flour 3/4 pt Milk 3 Eggs 1/2 ts Grated nutmeg Salt & pepper -COCKLE SAUCE- 1/4 pt White sauce from souffle mix 1/4 pt Whipping cream 4 oz Cockles or clams (shelled) 2 oz Prepared laverbread ** If the crab is whole, pull the body apart and pick out all the meat – discarding only the mouthpiece and the grey “dead man’s fingers” that fringe the inside carapace. For extra flavour, make a stock with crab shell, flavoured with a piece of carrot and a quarter of onion, and boil down to a couple of well-flavoured tablespoons which can replace the equivalent milk in the basic white sauce given above. Prepare the white sauce; melt the butter in a small pan. Stir in the flour and fry gently until the mixture is still pale but sandy. Whisk in the milk slowly, beating till you have a thick sauce. Simmer for 5 minutes. Preheat the oven to 400 F (200 C) gas mark 6. Stir the crabmeat and prepared laverbread into the sauce. Season with salt, pepper and nutmeg. Separate the eggs. Beat the whites until quite stiff. Yields 8 Servings
Mom's Cornbread Dressing
Ingredients & Directions Cornbread: 2 c Self-rising cornmeal 1 c Self-rising flour 1 ts Baking powder 2 ts Sugar 2 Eggs — beaten 3 tb Oil or melted shortening 2 c Milk or buttermilk — * see Note Dressing: 3 Celery stalks — chopped 1 lg Onion — chopped 2 tb Butter or margarine 1/4 lb Saltine crackers — broken 2 1/2 c Hot chicken broth (or 3 cups If needed) 2 Eggs — beaten 1/2 ts Salt OR 2 chicken boullion Cubes added To hot chicken broth 1/2 ts Black pepper — (or more, to Taste) 1. For Cornbread: Mix all ingredients and place in a well-greased 10″ pan that has been heated in a 450 degree oven (about 4 minutes) till hot. Bake at 450 degrees about 30 or 35 minutes or until lightly browned. Cool; crumble cornbread into a large bowl. 2. For Dressing: Saute celery and onion in butter until tender. Combine cornbread, crackers, sauteed vegetables, and remaining ingredients, mixing well. If the dressing doesn’t seem moist enough, add some hot milk – ab out 1 cup. Spoon into a lightly greased 13x9x2-inch baking pan or casserole dish. Bake at 450 degrees for 25 to 30 minutes until lightly browned. (For Pyrex dishes bake at 375 or 400 degrees.) Yields 8 Servings
Auntie Van's Christmas Cookies
Ingredients & Directions 2 c Granulated sugar 5 c All-purpose flour 1 c Butter, softened 1 ts Baking soda 2 Eggs 1 c Sour cream 1 ts Vanilla -COFFEE FROSTING- 1 tb Instant coffee granules 1 ts Vanilla 1 tb Hot water 3 c Sifted powdered sugar 6 tb Butter, softened 1/3 c Whipping cream Beat granulated sugar and 1 cup butter in large bowl until light and fluffy. Blend in eggs and 1 teaspoon vanilla. Combine flour and baking soda; add alternately with sour cream, mixing well after each addition. Refrigerate 6 hours or overnight. Divide dough into 4 pieces. Roll out 1 piece on lightly floured surface to 1/8″ thickness (keep remaining dough refrigerated). Cut into desired shapes; place on ungreased cookie sheets. Bake at 375 for 10-12 minutes or until bottoms are golden brown. Repeat with remaining dough. Cool completely. Frost with Coffee Frosting. Makes 6 dozen cookies. COFFEE FROSTING: Dissolve coffee granules in water. Beat 6 tablespoons butter in medium bowl until soft. Stir in coffee mixture and 1 teaspoon vanilla. Add powdered sugar; mix until well combined. Gradually add cream until good spreading consistency. Yields 72 servings
