Chewy Chocolate Cookies
Ingredients & Directions 1 1/4 c Butter or margarine; -softened 2 c Sugar 2 Eggs 2 ts Vanilla extract 2 c Flour 3/4 c Cocoa powder 1 ts Baking soda 1/2 ts Salt 2 c Peanut butter chips; see -note 2 c Semisweet chocolate chips; -see note Heat oven to 350 degrees. In large mixer bowl, cream butter and sugar until light and fluffy. Add eggs and vanilla, beat well. Sift together flour, cocoa, baking soda and salt; gradually blend into creamed mixture. Stir in peanut butter or chocolate chips with wooden spoon. Drop by teaspoonful onto ungreased cookie sheet. Bake 8 to 9 minutes. (DO NOT OVERBAKE: cookies will be soft. They will puff while baking and flatten while cooling). Cool slightly, remove from cookie sheet onto wire rack to cool completely. NOTES : Use either peanut butter or semi-sweet in cookies. (Just 2 cups) Or to be a little different 1 cup of each Yields 48 Servings
Mozzarella Meat Pie
Ingredients & Directions 1 lb Ground beef 1/2 ts Oregano 1/3 c Chopped onion 1/2 ts Salt 1/3 c Chopped celery 1 x Pepper 6 oz Tomato paste 8 oz Crescent rolls 4 oz Shredded mozzarella cheese Brown meat and drain. Add onion and celery and cook until tender. Add tomato paste, 1/2c cheese and seasonings. Mix well. Separate rolls into 8 triangles. Place in 9″ pie plate. Press together to form crust. Flute edge. Fill with meat mixture and top with remaining cheese. Bake at 375 for 15-20 minutes. VERY GOOD Yields 5 servings
Cherry Filling For Pierogies
Ingredients & Directions 4 1/2 c Dark sweet cherries or 4 1/2 c Red tart cherries 1 ts Lemon juice if sweet or Sugar to taste if tart Wash, drain and pit cherries. Lightly press cherries in a strainer or colander to remove some juice. Place cherries in a medium bowl. If sweet cherries are used, sprinkle with lemon juice. If tart cherries are used, add sugar. Fill pierogi shells and process immediately, before juice is drawn out of fruit. Makes about 4 cups or enough to fill 40 to 45 pierogies Yields 40 servings
Walter's Famous Coconut Cream Cake
Ingredients & Directions 1/2 c Butter 1 c Sugar 3 Egg 1/2 c Milk 2 c Cake flour 2 ts Baking powder 1 ts Vanilla Yield: 12 Cream the butter and sugar well, and add the beaten eggs. Next add the milk gradually. Sift the flour before measuring, then sift again with the baking powder. Grease and flour two 9″ layer cake pans and line with kitchen parchment. Pour the batter into the pans and bake about 15 minutes in a 350 F. oven. Icing: Cook sugar and water to the thread stage, then beat the egg whites until very light. Pour sugar over the egg whites slowly and beat until creamy. Add vanilla if desired. Spread over the cake. Sprinkle shredded coconut thickly between the layers and over the top and sides. Baker’s Coconut Kitchen Calendar; late 1920s From *Cakes Men Like* by Benjamin Darling From Yields 12 Servings
Pineapple Breakfast Bread
Ingredients & Directions 2 c All-purpose flour 2 To 3 tbsp. sugar 1 1/2 ts Baking powder 1/2 ts Cinnamon 1/4 ts Salt 2 tb Butter or margarine 1/2 (8 1/4 oz.) can crushed Pineapple; use remaining 1/2 For Spread 1/4 c Buttermilk Preparation : In mixing bowl, sift together flour, sugar, baking powder, baking soda, cinnamon and salt. Cut in butter until coarse crumbs. Add undrained pineapple and buttermilk, mix until it holds together. Turn dough out onto lightly floured surface. Knead for 2 minutes. Shape dough into a 6-inch circle, transfer dough to an 8-inch greased round cake pan. Score the top in quarters. Bake at 375 degrees for 30-35 minutes. Serve warm with pineapple cream cheese spread. Yields 1 Servings
Saudi Arabian Pita Bread
Ingredients & Directions 1 pk Active dry yeast 3 3/4 c Flour 1/4 c Shortening 1 1/2 ts Salt 1 1/4 c Warm water In large mixer bowl soften yeast in warm water. Add 2 cups flour, shortening and salt. Beat at low speed of electric mixer for 1/2 minute, scraping bowl. Beat 3 minutes at high speed. Stir in as much remaining flour as you can mix in with a spoon. Turn onto lightly floured work surface. Knead in enough remaining flour to make a moderately soft dough that is smoooth and elastic.(5 minutes) Cover, let rest in a warm place about 15 minutes. Divide into 12 equal partions. Roll each between floured hands into a very smooth ball. Cover with a damp cloth, let rest 10 minutes. Using fingers, gently flatten balls. Cover, let rest 10 minutes.(keep dough pieces covered until ready to use.) On well floured surface lightly roll one piece of dough at a time into a circle 7 inches in diameter, turning dough over once. Do not stretch,puncture or crease dough(Work with enough flour so dough does not stick) Place on baking sheet. Bake rounds, 2 at a time, in a 450 F oven about 3 minutes or until dough is puffed and softly set. Turn over with a spatula, bake about 2 more mintes, or until dough is light brown. Repeat with remaining dough, baking one batch before rolling the next batch. To serve, slice bread crosswise, fill pocket with desired filling Makes 12 rounds. From Avon’s International cookbook. Yields 12 Servings
Quick Banana Cake
Ingredients & Directions ——; ~SUGAR- ~-SHORTENING- ~-EGGS- ~BAKING SODA- ~-SOUR CREAM- ~MASHED BANANAS ~SIFTED FLOUR ~VANILLA ~-SALT- CREAM BUTTER& SUGAR, ADD EGGS THAT ARE ALREADY BEATEN LIGHTLY, DISSOLVE SODA IN SOUR CREAM & BEAT ALL TOGETHER WELL. ADD FLOUR , BANANAS, SALT & VANILLA AND BEAT AGAIN. BAKE IN A WELL BUTTERED PAN.(USE BAKERS SECRET) BAKE IN A 13X9X2 PAN @ 350 1HR.10 MINS. cHECK SOMETIMES DONE IN 50-55 MINS ~ – – – – – – – – – – – – – – – – – NOTES : USE CREAMY CHEESE FROSTING Yields 1 Servings
