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
Tsoureki (easter Bread)
Ingredients & Directions 2 pk Active dry yeast ;small bits 1/2 ts Sugar 1 tb Butter; softened 1/4 c Sugar 1 ts Lemon peel; finely grated 1/4 c Milk; lukewarm (110-115 deg) 1 Egg; hard boiled, in the 2 1/2 c All purpose flour ;shell, dyed red with food 1 ts Salt ;coloring 2 Egg 1 Egg yolk; lightly beaten 8 tb Butter, unsalted; cut into In a small, shallow bowl, sprinkle the yeast and the 1/2 teaspoon of sugar over the lukewarm milk. Let it stand for 2 or 3 minutes, then stir to dissolve the yeast completely. Set the bowl in a warm, draft free place (such as an unlighted oven) for 8 to 10 minutes, or until the mixture doubles in volume. Combine 1 1/2 cups of flour, the remaining 1/4 cup of sugar, and the salt in a deep mixing bowl. Make a well in the center, and add the yeast and the 2 eggs. Gently stir the center ingredients together with a large spoon, then gradually incorporate the flour and continue beating until all the ingredients are well combined. beat in the 8 tablespoons of butter and lemon peel, add up to 1 cup more flour, beating it n a few tablespoons at a time and using as much as necessary to from a dough that can be gathered into a soft and still somewhat sticky ball. (When the dough becomes difficult to stir easily, work in the flour with your fingers.) Place the dough on a lightly floured surface, and knead it by pressing it down, pushing it forward several times with the heel of your hand, and folding it back on itself. Repeat for about 10 minutes, or until the dough is smooth and elastic. sprinkle the dough with a little extra flour from time to time to prevent it from sticking to the board. Shape the dough into a ball and place it in a large, lightly buttered bowl. Dust the top with a little flour, drape with a kitchen towel and set aside in a warm, draft free place for about 1 hour until the dough doubles in bulk. With a pastry brush, coat a baking sheet with the tablespoon of softened butter. Punch the dough down with a single blow of your fist, then transfer it to a lightly floured surface. To shape the dough into a snail like loaf, roll it into a thick rope about 2 inches in diameter and 24 inches long. Starting at one end, loop the rope into a circle about 6 inches in diameter, and then into ever smaller concentric circles. Carefully transfer the loaf to the baking sheet and let it rise in a warm place for about 30 minutes. Preheat the oven to 350 degrees (F). Press the dyed egg gently into the center and brush the top of the loaf with the beaten egg yolk. Bake in the middle of the oven for about 45 minutes, or until golden brown and crusty. Cool completely on a cake rack before serving. 29 of 116 Yields 1 6″ rd loaf
Mom's Taffy (joann Pierce)
Ingredients & Directions 12 tb Molasses 14 tb Water 8 tb Sugar 1/2 c Butter 1 ts Vanilla Boil quickly till brittle when tested in cold water. Cool and pull. MOM”S NOTES: 1/2 Tbsp vinegar may be added if desired. Yields 1 Servings
Snicker Cake
Ingredients & Directions ———————–ARLENE ANDERSEN GWWC38B———————– 1 pk Cake mix, German Chocolate 1/3 c Milk 1/2 c Butter 1 c Chocolate chipe 14 oz Caramels, unwrap first 1 c Nut, chopped Mix cake as directed on package. Pour 1/2 of batter in 9 x 13″ greased pan. Bake at 350 for 20 minutes. While cake is baking, melt caramels, butter and milk. Stir till smooth. Pour over cake that is baked. Dot with chocolate chips and nuts. Pour remaining batter on top and bake at 275 for 20 minutes and then at 350 for 10 minutes. Good when served with whipped cream. Yields 10 servings
Caramel Pie
Ingredients & Directions 1 c Brown sugar 2 tb Butter 1 c Hot water 1 tb Cornstarch 1 ts Vanilla 2 Egg yolks bring brown sugar and butter to a boil in saucepan. Thin out with the hot water.Mix the cornstarch,vanilla and yolks of 2 eggs with a little water and add to hot mixture, stir until thickened. Cool and put in baked pie shell.Make meringue and put on top.Brown in 350 oven 10 min. From Yields 6 Servings
Kentucky Stack Cake
Ingredients & Directions 1 c Shortening 1 t Baking soda 1 c Sugar 1 t Ground ginger 1 ea Egg 1/2 t Salt 1 c Light molasses 1 c Buttermilk 3 c All-purpose Flour FILLING 1 lb Dried apples 2 t Cinnamon 6 1/2 c Water 1/2 t Allspice, ground 1 c Sugar 1/4 t Cloves, ground 1/2 c Firmly packed Browned sugar 1/4 t Mace, ground 3 T Butter Preheat oven to 350 degrees. Grease two 9 inch round cake pans. Line bottoms with waxed paper. Beat shortening and sugar together at medium speed for seven minutes. Beat in egg, then molasses. Combine flour, baking soda, ginger and salt. At low speed, alternately beat flour mixture and buttermilk into shortening mixture until blended; do not overbeat. Spoon into prepared pans equally. Bake cakes in preheated, 350 degree oven until browned and tops spring back when lightly touched (25 to 30 minutes). Transfer pans to rack to cool completely. Turn out cakes. Wrap in plastic wrap and let stand at room temperature overnight. To prepare filling, combine apples and 6 cups water in large Dutch oven. Simmer, uncovered, 35 to 45 minutes until water is completely absorbed and apples are very tender. Stir occasionally to prevent scorching. If necessary, add more water. Mash with potato masher until lumpy. Stir in sugars, butter, cinnamon, allspice, cloves and mace. Cook, stirring, 5 minutes. Transfer mixture to storage container. Cool. Refrigerate overnight. Two days before serving, assemble cake. Cut layers in half horizontally. Place layer on serving plate. Spread one-third filling over top. Top with another cake layer. Repeat layering twice more, ending with with cake layer. Cover with plastic wrap. Chill for two days. One hour before serving, sprinkle with confectioners’ sugar. Serve with whipped dream. Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: Yields 10 servings
Chewy Chocolate Wafers Using Basic Cookie Mix
Ingredients & Directions 1 Egg; lightly beaten 1 ts Vanilla 2 1/2 c Chocolate cookie mix Combine all ingredients in a bowl; blend well. Place on waxed paper. Shape into a log about 8 inches long. Wrap tightly in waxed paper. Refrigerate for 30 minutes. Reshape log to keep it round. Chill until firm. Slice 1/8 inch thick. Place on a lightly greased cookie sheet. Bake at 375 F. 5 to 7 minutes or until set. Remove from cookie sheet. Cool on a wire rack. Frost with Vanilla Frosting (index), if desired. Yield: Approximately 3 dozen Yields 36 Servings
