New Wave Chocolate Spritz Cookies
Ingredients & Directions 1 pk NESTLE Toll House semi-sweet 1 ts Vanilla extract -chocolate morsels (6 oz) 2 Eggs 1 c Butter, softened 2 1/2 c All-purpose flour 2/3 c Sugar 1 cn Cinnamon candies (4 oz) Over hot (not boiling) water, melt Nestle Toll House semi-sweet chocolate morsels, stirring until smooth; set aside. In large mixer bowl, beat butter, sugar and vanilla extract until creamy. Beat in eggs. Stir in melted morsels. Gradually beat in flour. Cover dough; refrigerate 30-45 minutes. Preheat oven to 400’F. Place dough in cookie press fitted with star plate. Press dough into 2″ circles on ungreased cookie sheets; decorate with cinnamon candies. Bake 5 minutes or just until set. Let stand on cookie sheets 2 minutes. Remove from cookie sheets; cool completely. Makes about 7 1/2 dozen cookies. Yields 90 servings
Chewy Cocoa Cookies
Ingredients & Directions 1/4 c Lower fat margarine 1/2 c Sugar 1/2 c Firmly packed brown sugar 2 Egg whites 1/2 c Skim milk 1 ts Vanilla extract 2 c Quick-cooking oats; or old -fashioned (uncooked) 1 c Flour 1/3 c Unsweetened cocoa 1 1/2 ts Baking powder 1 c Raisins OVEN: 350 Lightly spray cookie sheet with nonstick vegetable cooking spray. Beat margarine, sugars and egg whites til creamy. Add milk and vanilla; beat well. Combine oats, flour, cocoa and baking powder and add to creamed mixture. Stir in raisins. Drop batter by rounded measuring tablespoonfuls onto prepared cookie sheet. Bake 10 to 12 minutes or til just set. Cool 1 minute on cookie sheet. Remove to wire rack; cool completely. Store tightly covered. Yields 30 Servings
Cherry Pie Filling Salad
Ingredients & Directions 8 oz Cream cheese 1 cn (14 oz) sweetened condensed -milk 1/3 c Sue Bee Honey 1 Container; (8 oz) whipped -topping 1 cn Cherry pie filling 1 cn (8 oz) crushed pineapple; -drained Beat cream cheese, condensed milk and Sue Bee Honey until smooth. Stir in whipped topping, cherry pie filling and pineapple. Refrigerate overnight. Yields 4 servings
Caramel Pumpkin Pie
Ingredients & Directions 1 Prepared double crust pie -shell 1/2 c Evaporated milk 1/4 c Granulated sugar 1 c Heavy cream or light cream 3/4 c Packed dark brown sugar 2 tb Honey 2 c Canned pumpkin puree 1 tb Cornstarch 1 ts Ground cinnamon 1/2 ts Grated nutmeg 1/8 ts Ground cloves 1/4 ts Salt 3 Eggs; room temperature 2 ts Vanilla Position shelf in bottom third of oven. Heat to 425. Line 9-inch pie pan with single crust. Cut out leaf shapes from other crust. Line pie shell with foil; fill with dried beans or rice. Place on baking sheet with leaf cutouts. Bake for 8-10 minutes, until light brown. Remove foil with beans; remove leaves to rack to cool. Return pie shell to oven. Bake until bottom sets, pricking with fork any places that bubble up, about 5 minutes. Remove to rack to cool. Leave oven on at 425. In saucepan, heat milk until small bubbles appear around edge of pan. Remove from heat. Make caramel: Place granulated sugar in heavy 3-qt saucepan. Placeover medium heat, without stirring, until sugar beings to melt. Tilt pan all around to continue melting, until medium brown, 1-2 minutes totoal. Remove from heat. Carefully add hot milk all at once; mixture will bubble up, then subside. Stir in cream, brown sugar and honey; stir to dissolve sugar. If clumps do not dissolve, simmer briefly, stirring, 2 minutes. Cool to room temperature. Place pumpkin puree in large bowl. Sprinkle with cornstarch, cinnamon, nutmeg, cloves and salt; stir to blend. whisk in eggs, one at a time. Stir in caramel and vanilla. Turn filling into pie shell. Bake on baking sheet in 425 for 10 minutes. Lower oven temperature to 325. Continue to bake about 45 minutes or until center is set. Turn oven off. Leave pie in oven with door partially open. Let cool completely. Garnish top with pastry leaves. Serve with whipped cream if you wish. Yields 12 Servings
L.a. Savory Corn Bread
Ingredients & Directions 20 oz Buttermilk biscuit mix 15 oz Corn bread mix Prepare biscuit batter according to package directions for muffins. Prepare corn bread batter according to package directions. Blend together and turn into 2 8-inch square baking pans. Bake at 350F 30 to 35 minutes, or until bread tests done in center and is lightly browned. Yields 32 Servings
Super Tupper Bread For 1 1/2 Lb Bread Machi
Ingredients & Directions 2 ts Bread machine Yeast 3 c Better for bread flour 1/4 c Sugar 1 ea Egg 1 ts Salt 4 tb Margarine,Corn Oil Etc. 1/2 c Milk 1/2 c Water Add ingredients in order listed. All ingredients should be room temperature. Fleishman Bread machine yeast in jar recommended. Gold star Better for bread flour recommended. Also recomend careful measurements ie; Spoon the flour in Measure cup & level off with a knife (avoids packing flour). Dipping the flour with measure cup packs it in & results in too much flour. Yields 1 1 1/2#loaf
Coke Cake
Ingredients & Directions 2 c Flour 1 ts Baking Soda 2 c Sugar 2 ea Eggs, beaten 1 1/2 c Marshmallows 1/2 c Margarine 1/2 c Shortening 3 tb Cocoa 1/2 c Margarine 6 tb Coca-Cola 3 tb Cocoa 1 lb Powdered Sugar 1 c Coca-Cola 1 c Pecans, chopped 1/2 c Buttermilk Marshmallows may be chopped or miniature. Sift together flour and sugar, stir in marshmallows and set aside. Bring to a boil, shortening, margarine, cocoa and Coke. Remove from heat and pour over dry ingredients. Stir in buttermilk, baking soda and eggs. Do not beat this cake mixture. Pour into a greased 13x9x2-inch pan and bake in a preheated 350 deg. oven for 45 minutes or until done. Cool 30 minutes before frosting cake. Coke Cake Frosting: Bring margarine, cocoa and Coke to a boil. Boil a minute, remove from heat and gradually add sugar. Stir in pecans. Yields 8 servings
