Caribbean Fudge Pie
Ingredients & Directions 1/4 c Butter Or Regular Margarine 3/4 c Brown Sugar; Firmly Packed 3 Eggs; Lg 12 oz Chocolate Chips; Melt & Cool 2 ts Instant Coffee Powder 1 ts Rum Flavoring 1/4 c Unbleached Flour 1 c Walnuts; Coarsely Chopped 1 Unbaked 9″ Pie Shell Walnut Halves Cream the butter and brown sugar together in a bowl until light and fluffy, using an electric mixer at medium speed. Add the eggs, one at a time, beating well after each addition. Add the cooled chocolate, coffee powder, and rum flavoring, blending well. Stir in the flour and the chopped walnuts and turn into the unbaked pie shell. Arrange the walnut halves in a circle around the edge of the pie. Bake in a preheated 375 degree F. oven for 25 minutes or until set around the edge. Cool on a wire rack. Farm Journal’s Pie Cookbook and file from Eagle’s Nest “MMPies” File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/pies2.zip Yields 6 Servings
Dobos Torta (dobosh Torte)
Ingredients & Directions 3/4 c Of sifted all-purpose flour 1/4 ts Of salt 4 Eggs 2/3 c Of superfine sugar -BUTTER CREAM- 1/2 c Sugar 1/3 c Water 3 Egg yolks 2 Sticks of sweet (unsalted) -butter, softened 6 oz Sweet chocolate, melted 1/2 c Sugar 1/4 c Of water 6 oz Sweet chocolate, grated To prepares the cake: Butter and flour baking sheets to accomodate six layers. Using a plate as a guide, mark an 8 inch circle on baking sheets for each layer. While you can rotate the baking sheets, they must be rebuttered and floured for each layer. Preheat the oven to 375 degrees. Sift the flour with the salt and beat the eggs with the electric mixer and add the sugar gradually. Fold in the flour, taking care not to overmix. Divide the mixture into six portions and spread each portion on the marked circles. Bake for 6-8 minutes or until the eges are very lightly browned. Trim the edge of each circle with a knie and lift the cake onto a wire cooling rack. Put aside 1 circle on alightly oiled baking pan. This will be covered with caramel to make the top layer of the finished cake. To prepare the butter cream, put the sugar and water in a small heavy saucepan and cook until the mixture reaches 218 degrees on a candy thermometer. Add the syrup to the lightly beaten egg yolks and beat in the butter a little at a timeed cake layer. Cover the sides with butter cream. Press the grated chocolate against the sides of the cake. Deocrate the top of the caramelized layer with piped butter cream. Leave the cake to season for 6 hours in the refrigerator before serving. Dobos Torta – Dobosh Torte File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip Yields 1 Servings
Peanut Butter And Jelly Cookies
Ingredients & Directions 3/4 c All purpose flour 3/4 ts Salt 1/2 ts Baking soda 1/3 c Creamy peanut butter 1/2 Stick unsalted butter; -softened 1/3 c Firmly packed brown sugar 1 lg Egg 1/2 ts Vanilla 1/3 c Granulated sugar 3 tb Grape jelly Preheat oven to 375 degrees. In a bowl whisk together flour, salt, and baking soda. In another bowl whisk together peanut butter, butter, and brown sugar until smooth and whisk in egg and vanilla. Add flour mixture to peanut butter mixture, stirring until blended. Roll pieces of dough into 1-inch balls and roll in granulated sugar. On a large baking sheet arrange balls 2 inches apart and bake in middle of oven 10 minutes. Working quickly, with the back of a 1/4 teaspoon measuring spoon make an indentation about 1/2 inch in diameter in center of each cookie. Fill each indentation with slightly heaping 1/4 teaspoon jelly and bake cookies 10 minutes more, or until golden. Transfer cookies to racks to cool. Yield: 30 cookies Yields 1 Servings
Pogo's Light Biscuits For Belly-draggers
Ingredients & Directions 2 c Whole wheat flour 1/2 c Soy flour 1/2 c Corn meal 1/4 c Brewer’s yeast 1/4 c Powdered milk 1 ts Garlic powder 1 tb Finely chopped fresh parsley 1 pk Active dry yeast 1/4 c Warm water 1 c Chicken stock 1 Beaten egg mixed w/1 tb milk Preheat over to 300. Combine flours, corn meal, brewer’s yeast, powdered milk, garlic powder and parsley in large bowl. In small bowl, dissolve yeast in warm water. Stir well and add chicken stock. Pour liquid mixture into dry ingredients. Using your hands, combine all ingreds. completely. Knead several minutes. Sprinkle a board with additional corn meal and roll dougn out to 1/4″ thickness; cut into dog bone shapes and place on an ungreased cookie sheet. Brush lightly with egg glaze and bake 45 min. Turn heat off and let biscuits dry out in oven several hours or overnight. Yields 1 Serving
Peanut Shortbread With Guinness Ice Cream, Deep Fried Nuts
Ingredients & Directions -PEANUT SHORTBREAD- 15 g Cornflour 185 g Flour 70 g Caster Sugar 100 g Butter 30 g Peanut Butter 55 g Chopped Roasted Peanuts 1 Pinches Salt -GUINNESS ICE CREAM- 700 ml Milk 300 ml Guinness 200 g Caster Sugar 5 Eggs 1 Spoon Staboline CHOCOLATE SAUCE 50 ml Water 180 g Sugar 100 g Couverture Peanut Shortbread 1. Sieve cornflour, flour and salt together and add the sugar. 2. Cut the butter into cubes and rub into fine crumb with the peanut butter. 3. Add the chopped nuts and rest the pastry for one hour in a fridge. 4. Roll into circles and bake in a medium oven. Guinness Ice Cream 5. Whisk sugar and eggs together over a bain marie until a full sabayon. 6. Bring Guinness and milk to the boil, pour over the sabayon and whisk. 7. Chill and churn in an ice cream machine. Chocolate Sauce 8. Mix all these ingredients together and bring to the boil. 9. When all the chocolate has melted pour in the paste and cook out for approximately 15 minutes until it tastes very smooth. Deep Fried Nuts 10. To fry the nuts, poach first in stock syrup which is a pint of water and 450g of sugar. 11. Drain and deep fry in oil until golden and toss in caster sugar. 12. Spoon some chocolate sauce on a place in a circle. 13. Place one shortbread biscuit in the middle. 14. Using a ring or cutter of the same size, mould the ice cream on top of the shortbread. 15. Remove the ring, place a biscuit on top, dust with icing sugar and decorate with deep fried nuts. Yields 4 servings
Lauri's Mom's Gingerbread Boys
Ingredients & Directions 1/2 c Butter or margarine 1/2 c Sugar 1/4 ts Salt 1 Eggs 1/2 c Molasses 1 tb Vinegar 3 c All-purpose flour 3/4 ts Baking soda 2 ts Ground ginger 1/2 ts Ground cinnamon Redhots for eyes and buttons Cream margarine, sugar, salt. Stir in egg, molasses and vinegar. Add remianing ingredients except red hots. Chill 3-4 hours. Roll out 1/8″ thick on lightly floured board. Place 1″ apart on greased cookie sheet. Press in red hots for eyes and buttons. Bake 375F about 8 minutes. Cool before removing from cookie sheets. Yields 36 Servings
Swedish Limpa Bread
Ingredients & Directions -Dottie Cross TMPJ72B 2 1/4 c Bread flour 1/4 c (1 oz.) rye flour 2 tb Brown sugar 1 tb Dry milk 1 ts Salt 1 tb Butter 1 tb Orange peel; chopped 1 1/2 ts Caraway seeds 1/2 ts Fennel seed 15/16 c (7-1/2 fl. oz.) water 1 ts Dry yeast Combine ingredients in order according to your own bread machine instructions. Hope you enjoy! It’s delicious bread! Makes (1) 1 pound loaf Reformatted by: CYGNUS, HCPM52C Yields 1 Servings
