Greek Easter Cookies
Ingredients & Directions 2 1/4 c Flour 1 1/4 ts Baking powder 1/4 ts Salt 1/2 c Butter, softened 1 c Powdered Sugar 1 Egg 2 tb Brandy or Milk 1 ts Vanilla 1 Egg Yolk + 1 tb Milk beaten together 3 tb Sesame Seeds In a medium bowl combine the flour, baking powder, salt and set aside. In a large bowl combine butter and sugar, beating until fluffy. Add egg, brandy, vanilla and beat well after each addition. Add flour mixture / cup at a time blending will after each addition. Roll 1 teaspoon of dough on a lightly floured surface into a 6 inch rope, fold in half and twist 2 or 3 times, pinch ends together. Place 1 inch apart on 3 greased cookie sheets. Brush with egg/milk mixture. Sprinkle with sesame seeds. Bake 10-13 minutes in a preheated 375oF oven until golden. Cool on rack. Store in an air tight container at room temperature. Makes 4/ dozen cookies. Yields 54 Servings
Peach Pecan Biscuit Ring
Ingredients & Directions 1/4 c Butter or margarine; melted 3/4 c Firmly packed light brown -sugar 1/4 c Pecans or walnuts; chopped 1 c Peach or apricot preserves 1 1/2 ts Cinnamon 2 cn (10 oz) Hungry Jack -Refrigerated Flaky Heat oven to 375 degrees. Brush bottom and sides of 10″ tube or 12 cup Bundt pan with 1 Tablespoon melted butter. Sprinkle bottom of buttered pan with 2 Tablespoon of the brown sugar and 1/4 cup pecans. Dot with 3 Tablespoon of the preserves. In small bowl, combine remaining brown sugar and cinnamon. Separate dough into 20 biscuits. Press or roll each into a 4″ circle. Brush 1 side of each biscuit with remaining melted butter; spread brown sugar mixture over butter. Spoon 1 rounded teaspoon preserves onto center of each biscuit; fold each in half. Seal top center edge; fold remaining sides to top center. Place biscuits, sealed side down, around outside edge of prepared pan, then around inside edge. Bake for 35-40 minutes or until deep golden brown. Cool upright in pan 2 minutes; invert onto serving plate or waxed paper. Yields 10 Servings
Jewish Apple Cake
Ingredients & Directions 3/4 c Sugar 1 ts Cinnamon 4 c Flour 2 c Sugar 1 ts Salt 4 ts Baking powder 1 c Orange juice 4 Eggs 1 c Cooking oil 6 Apples, peeled, cored and -sliced Mix three-fourths cup sugar and cinnamon; set aside until needed. Combine flour, two cups sugar, salt and baking powder and sift into mixing bowl. Make well in center. Add orange juice, eggs and oil. Beat well. Pour half the batter into well greased tube (bunt) pan. Spread half the apple slices over it and sprinkle with half the sugar-cinnamon m ixture. Cover with the rest of batter, top with remaining apples and sprinkle with remaining sugar- cinnamon mixture. Bake in a 350 over about 1 1/2 hours, until cake is done. This makes a large moist, delicious cake. ~- Sophie Laplante — sophie@cs.uchicago.edu Yields 1 Servings
Saucy Apple Bread * Elecbr-1
Ingredients & Directions -1 POUND LOAF- -Marie Frainier *DGCP02C* 1/2 c Apple cider 1 1/3 c White bread flour 3/4 c Plus (see Below) 1 tb Wheat flour 1 ts Salt 2 1/2 tb Plain yogurt 2 1/2 tb Honey 1/3 ts Vanilla extract 2 1/2 tb Unchopped walnuts 2 1/2 tb Beaten egg 1/3 c Unsweetened applesauce 1/3 c Unpeeled granny smith apples 1 1/4 ts Yeast (active dry) *** core and dice unpeeled apple. Yields 1 Servings
Chocolate Chips Thumbprint Cookies
Ingredients & Directions 1 c HERSHEY’S Semi-Sweet 1 Egg, separated -Chocolate Chips, divided 1/2 ts Vanilla extract 1/4 c Butter or margarine, 1 c All-purpose flour -softened 1/4 ts Salt 1/4 c Shortening 1 c Finely chopped nuts 1/2 c Sugar Heat oven to 350’F. In small microwave-safe bowl, place 1/4 cup chocolate chips. Microwave at HIGH (100%) 20-30 seconds or just until chocolate is melted and smooth when stirred; set aside to cool slightly. In large mixer bowl, combine butter, shortening, sugar, reserved melted chocolate, egg yolk and vanilla; blend well. Stir in flour and salt. Roll dough into 1″ balls. With fork, slightly beat egg white. Dip each ball into egg white, roll in chopped nuts. Place balls on ungreased cookie sheet, about 1″ apart. Press center of each ball with thumb to make indentation. Bake 10-12 minutes or until set. Remove from oven; immediately place several of remaining 3/4 cup chocolate chips in center of each cookie. Carefully remove from cookie sheet to wire rack. After several minutes, swirl melted chocolate in each thumbprint. Cool completely. Makes about 2 1/2 dozen cookies. Yields 30 servings
Fudge Brownie Chocolate Chip Cheesecake
Ingredients & Directions 1 pk Brownie mix; (19.5 or 21.5 -oz pkg) CHEESECAKE 3 pk (8-oz) cream cheese; -softened 1 cn (14-oz) sweetened condensed -milk (not evaporated) 3 Eggs 2 ts Vanilla 1/2 c Miniature chocolate chips I got the recipe from an advertising flyer in Women’s Day about 5 years ago. It is from the people at Eagle Brand. Preheat oven to 350 degrees. Grease bottom only of a 9″ springform pan. Prepare brownies according to package directions. Pour mixture into pan a bake for 35 minutes or until center is set. ( I always use the toothpick method.) After removing bottom layer from oven, reduce temperature to 300 degrees. Halfway through baking time start cheesecake: In a large mixing bowl with electric mixer, beat cream cheese until smooth. Add sweetened condensed milk and continue mixing to a smooth consistency. Add eggs and vanilla. Mix well. Stir in miniature chocolate chips by hand. Pour mixture over the brownie layer. The brownie need not be cooled before adding cheesecake mixture. Make sure that the temperature of the oven has cooled to 300 degrees before adding the cheesecake. Bake for one hour or until center is set. Cool slighty. Refrigerate for at least 4 hours before serving. This recipe will only take about 15 minutes to prepare, it is that easy. Enjoy. Yields 1 Servings
Super Fast Bread Recipe
Ingredients & Directions 3 c Flour *see note below 1 2/3 c ;water, cold 1 ts Salt 1 tb Yeast, dry 1 tb Honey : Heat 3 cups of flour for 2 minutes in the microwave. : While that’s happening, measure the water. Add salt, dry yeast and a dollop of honey. It looks like a mess, but don’t worry about it. : Quickly take the hot flour and mix in the water combo with an electric mixer. It should be sticky and gooey. If your mixer is having trouble, just add more water. Mix it around as long as you want. : Now, cover it, put it in a cool place, go away and ignore it. Go to work, take a walk, go to sleep, whatever. If you happen to pass the poor neglected thing during the day, pound it around a little with a wet spoon. If you are going to ignore it for more than 8 hours, put it in the refrigerator. If you are in a hurry, ignore the ignoring part and proceed to the next step. : Pound your sticky dough around with a wet spoon to pop all the bubbles, then slop it into a well oiled bread pan ( do not whisper sweet nothings in its ear ). Set a timer and let the dough rise in a warm spot for 10 minutes. If it was kept in the refrigerator, let it sit a little longer. Set your timer again for 10 minutes and turn on your oven at 350 degrees. When it’s hot, put the bread in and set the timer for 50 minutes. Yields 1 Loaf
