De Luxe Apple Pie
Ingredients & Directions Pastry for 2-crust pie 4 c Diced tart apples 1 c C and H Granulated Sugar — (5 or 6 apples = 4 cups) 2 tb Flour 4 Canned pear halves 1/8 ts Salt 2 tb Rum 1/2 ts Cinnamon 2 tb Butter or margarine Line 9″ pie pan with pastry; refrigerate until used. Mix sugar, flour, salt and cinnamon; add to apples and mix thoroughly. Set aside. Crush pears and spread in bottom of pastry-lined pan; sprinkle with rum. Heap apple mixture over pears; dot with butter. Put on top crust; seal and crimp edges; cut slits for steam to escape. Bake at 400 F for 45 minutes or until apples are tender. Serve warm. Reprinted with permission from _Pies On Parade_ (Jean Porter, C and H Sugar Kitchen) Yields 1 pie
Chess Pie
Ingredients & Directions 3 Eggs 1 c Sugar 1 c Brown sugar 1/2 c Butter; melted 1 ts Vanilla extract 2 tb All-purpose flour 1/2 ts Salt 1 c Light cream 1 Batch pie pastry Beat eggs until light and lemon colored. Gradually beat in sugars and melted butter. Beat until fluffy. Beat in vanilla, flour, and salt. Stir in cream and mix well. Line pie pan with pastry, crimping edges decoratively. Pour filling into pie shell. Bake at 400 degrees for ten minutes. Reduce oven temperature to 300 degrees. Bake 25-30 minutes longer, until filling is set. Contributor: Elizabeth Powell Yield: 8 servings Yields 1 servings
Caramel-chocolate Pecan Pie
Ingredients & Directions 1 9″ unbaked pastry shell 1 c Pecan pieces 6 oz Semisweet chocolate pieces 1/2 c Caramel ice-cream topping 8 oz Cream cheese, softened 8 oz Dairy sour cream 1/2 c Sugar 1 ts Vanilla 3 Eggs Unsweetened cocoa powder, -optional Sprinkle pecans evenly in unbaked pastry shell; sprinkle with chocolate pieces and drizzle with caramel topping. Set aside. In a medium mixing bowl combine cream cheese, sour cream, sugar and vanilla; beat with an electric mixer on medium speed until smooth. Add eggs, beating on low speed just until combined. Pour over caramel topping in crust. Bake in a 350 degree F oven about 45 minutes or until center appears set. Cool on a wire rack. Cover and chill for at least 1 hour before serving. Sift cocoa powder over pie, if desired. Makes 8 to 10 servings. Nutrition information per serving: 640 cal., 44 g fat, 123 mg chol., 10 g pro., 57 g carbo., 2 g fiber, 243 mg sodium. RDA: 11 percent calcium, 15 percent iron. From Yields 8 Servings
Pesto Biscuits
Ingredients & Directions 2 c All-purpose flour 3 tb Buttermilk powder or nonfat -dry milk powder 2 ts Baking powder 1/2 ts Baking soda 1/4 ts Salt 1/3 c Shortening 2 tb Homemade or purchased pesto 2/3 c Water From: Gregory Larkin greg@viewlogic.com Date: 4 Apr 1994 05:18:08 -0400 Date: Tue, 20 Jul 93 16:04 MST From: JOHNN TAN ATAN@cc.weber.edu Subject: RECIPE (lacto): Pesto Biscuits From Better Homes & Gardens, January 1991. PESTO BISCUITS ($100 winner, Donna Higgins, Halfway, Oregon) In a large bowl stir together flour, buttermilk or milk powder, baking powder, baking soda, and salt. With a pastry cutter, cut in shortening and pesto until mixture resembles coarse crumbs. Make a well in the center; add water all at once. Stir in just until dough clings together. Turn out onto a lightly floured surface. Knead gently for 10 to 12 strokes. Roll or pat to 1/2-inch thickness. Cut with a 2 1/2-inch biscuit cutter, dipping cutter into flour between cuts. Place biscuits on an ungreased baking sheet. Bake in a 450F oven for 8 to 10 minutes or until golden. Makes 10 to 12 biscuits. Nutri info per serving: 175 cal, 8 g fat, 2 mg chol, 4 g pro, 21 g carbo, 1 g fibre, 180 mg sodium, 21% USRDA thiamine, 14% USRDA riboflavin, 11% USRDA niacin. REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive, Yields 12 Servings
Lacy Cornbread
Ingredients & Directions 1/4 c plain cornmeal 1 ts salt Add water until mixture will pour out easily. Cook on electric fry pan at 350 degrees. Stir and pour patties into fry pan one tablespoon at a time. Turn frequently until done. Be sure to grease fry pan. Yields 4 Servings
Filled Layered Pancakes
Ingredients & Directions 1 c Milk 2 ts Vanilla 2 Eggs 2/3 c Currants or chopped seedless 1/2 c All-purpose flour; sifted -raisins 1/4 ts Salt 1/2 c Apricot jam or orange 1 tb Sugar -marmalade Butter; for frying 2 tb Light rum or orange juice 1 c Walnuts; finely chopped 2 Egg whites 1/3 c Confectioner’s sugar 1/4 c Sugar Recipe by: The Eastern European Cookbook-ISBN 0-486-23562-9 Combine milk, eggs, flour, salt and sugar in a bowl; mix until smooth. Heat a lightly greased 7- or 8-inch skillet; add all at once 3 Tbs of batter. Quickly tilt pan to spread evenly. Cook over medium heat until under side is golden. Turn over with a spatula to cook on the other side. Slip onto a warm plate and keep warm in a preheated 250?F. oven. Continue to cook other pancakes. Combine chopped nuts, confectioners’ sugar and 1 tsp of vanilla in a bowl. Combine the currant and jam and rum in another bowl. Place 1 pancake in a buttered shallow baking dish. Spread a thin layer of the walnut mixture. Top with another pancake; spread with a thin layer of currant combination. Repeat layers to use all pancakes and filling, leaving top pancake without anything on it. Beat egg whites until stiff. Add sugar and remaining tsp of vanilla; beat again. Spread egg whites over top pancake. Bake in a slow oven (325?F.) about 15 mins, until egg white mixture is lightly browned. To serve, cut into wedges while still warm. Serves 10 to 12. Yields 10 servings
Swedish Cardamon Bread
Ingredients & Directions -L POUND LOAF- 1 ts Active dry yeast 2 c Bread flour 1/2 ts Ground cardamon 2 tb Sugar 1/2 ts Salt 2 tb Butter 1 Egg Egg yolk 1/2 c Mashed potatoes 1/2 c Water 2 tb Sliced almonds 2 tb Currants -1 1/2 POUND LOAF- 1 1/4 ts Active dry yeast 3 c Bread flour 3/4 ts Ground cardamon 3 tb Sugar 1 ts Salt 3 tb Butter 1 Egg 1 Egg yolk 3/4 c Mashed potatoes 3/4 c Water 3 tb Sliced almonds 3 tb Currants Note: For the truest flavor, use crushed seeds from cardamon pods rather than ground cardamon. 1. Add all ingredients except the almonds and currants in the order suggested by your bread machine manual and pricess on the bread cycle according to the manufacturer’s directions. 2. At the beep (or at the end of the first kneading), add the almonds and currants. The Best Bread Machine Cookbook Ever Ethnic Breads by Madge Rosenberg ISBN 0-06-017093-X pg 113 Yields 1 Loaf
