Caramel Pecan Pie
Ingredients & Directions 36 Kraft caramels 1/4 c Water 1/4 c Margarine 3/4 c Sugar 1/4 ts Salt 1/2 ts Vanilla 3 Eggs,beaten 1 c Pecan halves 1 9 ” unbaked pastry shell Melt caramels with water & margarine in a saucepan over low heat. Stir occasionally until smooth.Combine sugar,salt & eggs. Gradually add caramel sauce;Mix well. Stir in pecan halves & pour into pastry shell.Bake @ 350 degree for 40 minutes.Pie filling will appear soft,but becomes firm as it cools. From Yields 8 Servings
Hershey's 50% Reduce-fat Angel Cake Roll
Ingredients & Directions 1 pk (16-oz) angel food cake mix FILLING 1 Envelope unflavored gelatin 1/4 c Cold water 1 pk (8-oz) Neufchatel cheese -(reduced fat cream cheese) 1/3 c Powdered sugar 2 ts Vanilla extract 1 c Hershey’s reduced fat -semi-sweet baking chips 1/2 c Skim milk 1 1/2 c Frozen light non-dairy -whipped topping; thawed Date: Tue, 27 Feb 1996 20:21:24 -7 From: arlenes@holly.ColoState.EDU Heat oven to 350F. Line 15-1/2×10-1/2×1-inch jelly-roll pan with foil; extending foil about 1 inch above edge of pan. Sprinkle clean towel with powdered sugar. Prepare cake according to package directions. Pour batter into prepared pan. Bake 25 minutes or until top springs back when touched lightly. Immediately invert onto prepared towel; gently peel off foil. If necessary, trim crusty edges from cake. Immediately roll cake and towel together, starting from narrow edge. Cool completely on wire rack. Prepare FILLING: In small bowl, sprinkle gelatin over water; allow to stand 3 minutes to soften. In food processor, combine Neufchatel cheese, powdered sugar and vanilla; process until smooth. In medium microwave-safe bowl, place chips and skim milk. Microwave at HIGH (100%) 1-1/2 minutes. Add gelatin mixture; stir until gelatin is dissolved and mixture is smooth. Pour chip mixture into cheese mixture; process until smooth, about 2 minutes. Add whipped topping; process about 1 minute. Pour mixture into medium bowl; refrigerate until set, about 2 hours. Unroll cake; remove towel. Spread filling to within 1/2 inch of edges of cake. Starting at narrow edge, reroll cake. Place seam side down on serving plate. Refrigerate about 2 hours. Lightly dust with powdered sugar before serving. 10 servings. Nutrition facts: Serv size: 1 piece (112g),DV), Dietary Fiber 1g (4% DV), Sugars 40g, Protein 7g, Vitamin A (0% DV), Vitamin C (0% DV), Calcium (6% DV), Iron (2% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet. contains 3g of Salatrim per serving, only 55% of which is used by the body. Therefore this recipe provides 8g of available total fat per serving vs 20 g in HERSHEY’S Angel Cake Roll With Mousse Filling Hershey’s is a registered trademark of Hershey Foods Corporation . Recipe may be reprinted courtesy of the Hershey Kitchens. Yields 10 Servings
Peach Cobbler With Praline Biscuits
Ingredients & Directions 1 1/2 c Sugar 2 tb Cornstarch 1 ts Cinnamon 1 c Water 8 c Sliced peaches 3 tb Butter 1/4 c Firmly packed brown sugar 1 c Chopped pecans 2 c Self-rising flour 2 ts Sugar 1/2 c Shortening 3/4 c Buttermilk Combine first 4 ingredients in a Dutch oven. Add peaches. Bring to a boil and cook 1 minute, stirring. Pour into a 13-by-9-inch dish. Combine butter, brown sugar and pecans. Combine flour and 2 tsp sugar; cut in shortening until crumbly. Add buttermilk, stirring until moist. Turn dough onto floured surface and knead 3 or 4 times. Roll dough to 12-by-8 inches. Spread with pecan mixture. Starting with long side of dough, roll up. Cut into 1/2-inch slices. Arrange over peach mixture. Bake at 400 degrees for 25 to 30 minutes. From a collection of my mother’s (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen’s MM Recipe Archive, Yields 12 Servings
Saucy Apple Bread
Ingredients & Directions -1 POUND LOAF- 1/2 c Apple cider 1 1/3 c Bread flour plus 3/4 cup 1 tb Wheat flour 1 ts Salt 2 1/2 tb Yogurt, plain 2 1/2 tb Honey 1/3 ts Vanilla 2 1/2 tb Walnuts, unchopped 2 1/2 tb Egg, beaten 1/3 c Applesauce 1/3 c Apples, unpeeled 1 1/4 ts Yeast Place all ingredients in machine and push Start! Yields 1 Loaf
Suomalaisruisleipa (finnish Rye Bread)
Ingredients & Directions 1 1/2 c Beer, buttermilk, milk, or -potato water 2 tb Butter or margerine 1 ts Salt 1 tb Dry yeast 1/2 c Warm water 1 tb Sugar 2 c Dark rye flour or light rye -flour or rye meal (rye -flour with bran) 3 1/2 To 4 cups unbleached white -flour Will have a more or less sour taste, depending whether it is made with beer, buttermilk, potato water, or milk, in that order. Heat 1 1/2 cups liquid to lukewarm. Stir in the butter and salt. Set aside to cool. Dissolve the yeast in the warm water (a temperature comfortable on the inside of the wrist) with the sugar. Let stand for 5 minutes or until the yeast bubbles. Stir the yeast mixture into the cooled liquid. Add the rye flour and beat until smooth. Add the white flour, a cup at a time, stirring after each addition until enough is added to make a stiff dough. Dust a work surface with white flour. Form the dough into a rough ball, place it on the work surface, cover it with a damp cloth, and let it rest for 15 minutes. Generously butter a large bowl or pot. Adding only as much flour as necessary to prevent sticking, knead the bread dough until smooth, about 5 minutes. (The gluten in rye is more fragile than in wheat. It needs a resting time to recuperate and reform and does not need as lengthy or vigorous a kneading). Form the dough into a smooth ball and place it in a buttered bowl, turning it to coat all sides with the butter. Cover it and let it rise in a warm spot until doubled in size, about 2 hours. Punch the dough down, gently knead it for one minute, and divide it into two parts. Form each half into a round loaf and place the loaves in two lightly buttered 9-inch round cake pans or on a large, buttered baking sheet. Press a hole through the center of each loaf to give it a traditional shape if you wish. Cover and let rise until almost doubled in size, about 1/2 hour. Preheat the oven to 375 degrees. BRush the loaves with water and gently puncture the surface all over with the tines of a fork, in a design if you wish. Bake for about 30 minutes or until the bread is golden brown and sounds hollow when tapped on the bottom. While it is hot, brush it with butter to glaze, and then let it cool on a rack. Yields 2 round loaves. Yields 6 Servings
Greek Dessert Cookies (kourabiedes)
Ingredients & Directions Soften sweet butter at room -temperature; then whip 25 -min. w/ electric Mixer til fluffy. Add sugar, -yolk, vanilla, almond -extract, brandy. Mix Well with the beater. Add -flour; beat til dough is -easy to handle. Knead A few min. by hand until -dough forms a soft ball. -Shape dough into Walnut-sized balls; place on -ungreased cookie sheet. -Place 1 clove in The center of each ball. -Bake at 350F for 15 – 20 -min., til golden Brown Place cookies on wax -paper and cover with more -sugar. Blend 1/4 c Toasted almonds in a -blender, and add to batter. Yields 24 Servings
Chewy Chocolate Cookies
Ingredients & Directions 1/4 c Butter or margarine; melted 2 Eggs; slightly beaten 1/4 c Water; more if needed 2 1/4 c BROWNIE MIX; (see recipe) 1/2 ts Baking soda 3/4 c All purpose flour 1 ts Vanilla extract Walnut or pecan halves Preheat oven to 375F. Grease baking sheets. Combine butter or margarine, eggs, and water in a medium bowl. Beat with a fork until blended. Stir in BROWNIE MIX, baking soda, flour and vanilla. Add additional water, if needed. Blend well. Drop by teaspoonfulls 2 inches apart on prepared baking sheets. Put a walnut or pecan half in center of each cookie. Bake 10 to 12 minutes, until edges are browned. Yields 36 Cookies
