Premier White Sugar Cookies
Ingredients & Directions 2 pk NESTLE Premier White baking -softened -bars, divided (6 oz ea; 1/3 c Sugar -6 foil-wrapped bars) 1 Egg 2 1/4 c All-purpose flour 1 ts Vanilla extract 1 ts Baking powder 1 pk NESTLE Toll House semi-sweet 1/4 ts Salt -chocolate Rainbow Morsels 1/2 c Butter or margarine, -(9 oz; 1 1/2 cups) Preheat oven to 350’F. In small saucepan over low heat, melt 3 foil-wrapped bars (6 ounces) Nestle Premier White baking bars; set aside. In small bowl, combine flour, baking powder and salt; set aside. In large mixer bowl, beat butter and sugar until creamy. Blend in egg and vanilla extract. Beat in melted baking bars. Gradually beat in flour mixture until soft dough forms. Shape dough into ball; flatten to 3/4″ thickness. Wrap in plastic wrap; refrigerate 15 minutes until firm. On lightly floured surface, roll out dough to 1/8″ thickness. With 2 1/2″ to 3″ cookie cutters, cut dough into shapes. Place on ungreased cookie sheets. Bake 8-10 minutes until edges are golden brown. Let stand 2 minutes. Remove from cookie sheets; cool completely. In small saucepan over low heat, melt remaining 3 foil-wrapped bars (6 ounces) baking bars. Spread or pipe melted baking bars on cookies. Decorate with Nestle Toll House semi-sweet chocolate Rainbow Morsels, attaching with melted baking bars. Makes about 3 1/2 dozen cookies. CHRISTMAS TREE HANGING COOKIES: With skewer, make 1/2″ hole near top edge of each cut out before baking. Yields 42 servings
Caramel Nut Angel Pie
Ingredients & Directions 1 9″ pie shell 2 Egg whites 1 qt Coffee ice cream 1/4 ts Salt 1 qt Chocolate ice cream 1/4 c Sugar 1 1/2 c Almonds or pecans; finely -chopped CARAMEL SAUCE 2 tb Butter 1/2 ts Vanilla 1/2 c Brown sugar; packed 2 tb Nuts 1/4 c Half and half Heat oven to 400 F Beat whites to soft peaks. Gradually add sugar, 1 tablespoon at a time, beating 1 minute after each addition to form a stiff meringue. Fold in nuts. Spread into well-buttered 9-inch pie pan w/ sides extending over the rim. Bake 10 minutes or untill lightly browned. Remove & cool. Fill w/ icecream; cover tightly; freeze. In saucepan, melt butter; stir in sugar and cook until dissolved. Slowly mix in half & half and cook one minute, stirring constantly. Stir in vanilla & nuts; cool slightly. When ready to serve, pour over the frozen pie. AD237@OSFN.RHILINET.GOV (D. RILEY-LEIN) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive, Yields 8 Servings
Amish Friendship Spicy Topped Cake
Ingredients & Directions -BATTER- 1 c Amish Friendship Starter 1 c Granulated sugar 3 ea Eggs 2 ts Baking soda 2/3 c Vegetable oil 1/2 ts Salt 2 c Unbleached flour TOPPING 1/3 c Butter; melted Uncooked 1/2 c Granulated sugar 1 c Nuts; chopped 1/2 c Brown sugar; firmly packed 1 1/2 ts Ground cinnamon 1/2 c Quick-cooking oatmeal Preheat the oven to 350 degrees F. Grease a 9-by-13-inch pan; set aside. TO PREPARE BATTER In a large bowl, beat together the starter, eggs and oil. Add flour, sugar, baking soda and salt; mix. Set aside. TO PREPARE TOPPING In a small bowl, combine butter, granulated and brown sugars, oatmeal, nuts and cinnamon. TO ASSEMBLE Put half the batter in prepared pan. Sprinkle with half the topping; cover with remaining batter and sprinkle on the rest of the topping. Bake 35 to 40 minutes. Yields 12 servings
Peach And Raspberry Cobbler W/buttermilk Biscuit Crust Pt 2
Ingredients & Directions See part 1 Lightly flour the work surface and dough and shape the dough into a square, by pressing the sides against the work surface. Roll the dough to a 9 by 12-inch rectangle. Cut the dough the short way into 24 strips, each 1/2-inch wide and 9 inches long. Arrange 12 of the strips, 1/4 inch apart, on a floured cookie sheet or the floured back of a jelly-roll pan. Position the pan so that the strips are facing vertically to you. Beginning with the first strip of dough on your left, fold every other strip in half, back toward you. Place one of the reserved 12 strips of dough horizontally across the unfolded strips, just above the fold of the other strips, as in the illustration. Unfold the strips away from you, back to their original position, over the horizontal strip. Now begin with the second vertical strip from your left and fold back every other strip again. Insert another horizontal strip and unfold the vertical strips. Repeat steps 5 through 9 twice more until you have inserted 6 horizontal strips to the top of the pan. Turn the pan 180 degrees and repeat the process, beginning with the first vertical strip, and inserting 6 more horizontal strips of dough, that is steps 5 through 9, three more times. Gently press the top of the lattice to make the strips stick together slightly, and refrigerate the lattice until firm, which will make it easier to slide onto the pie. Yields 1 Servings
Basic Cookie Dough
Ingredients & Directions 4 c Flour; sifted all-purpose 1/2 ts Salt 1/2 c Butter; softened (or oleo) 1 c Lgt brown sugar – packed 1 ts Vanilla 1 ts Baking soda 1 1/2 c Vegetable shortening 1 c Sugar; granulated 2 Eggs 1. Sift flour, baking soda and salt onto waxed paper. 2. Beat shortening, butter and sugars until well mixed. Beat in eggs and vanilla. Stir in flour mixture until soft dough forms. 3. Divide dough into 6 equal portions. Shape into rolls about 1 1/2″ in diameter. Wrap each in foil and freeze. OR, if you prefer, flavor the 6 different portions according to the notes that follow. 4. Slice frozen rolls about 1/4″ thick. Arrange cookies 2″ apart on an ungreased cookie sheet. Bake at 375 degrees for about 10 minutes or until lightly browned. NOTES: Coconut cookies: Mix 1/2 cup flaked coconut into 1/6 of dough. Pecan cookies: Mix 1/2 cup chopped nuts into 1/6 of dough. Taken from: IT ALWAYS TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce & Clem Kohl Kook-Net: ? THE IMPROV BBS ? Kook-Net Hub ? (602)991-4849 Yields 1 Servings
San Francisco-style French Bread
Ingredients & Directions 1 1/2 c Warm water 1 pk Active dry yeast 1 c Sourdough starter 2 ts Sugar 2 ts Salt 5 c All-purpose flour (or 6) Water for tops of loaves Warm a large bowl. Pour 1 1/2 cups warm water into warmed bowl. Sprinkle yeast over water. Set aside to soften 5 minutes. Stir in sourdough starter, sugar and salt. Beat in 3 cups flour until blended. Cover with a cloth and set in a warm place free from drafts. Let rise 1 1/2 to 2 hours or until doubled in size. Lightly grease a large baking sheet; set aside. Stir down dough. Stir in enough remaining flour to make a medium stiff dough. Turn out onto a lightly floured surface. Knead dough 8 to 10 minutes or until smooth and elastic. Add more flour if necessary. Shape kneaded dough into two 10×3 1/2″ loaves. Pull out ends of each to make them narrower than center of loaf. Or shape into 2 round loaves. Place on prepared baking sheet. Cover with a cloth and set in a warm place free from drafts. Let rise 1 to 2 hours or until almost doubled in size. Preheat oven to 400F. Pour water 1″ deep into a 12x 71/2″ baking pan. Place in bottom of preheating oven. Use a pastry brush to brush tops of loaves with water. Use a very sharp knife to cut diagonal slashes across tops of loaves. Bake in preheated oven 45 minutes or until crust is golden brown and loaves sound hollow when tapped with your fingers. After 30 minutes, if loaves are golden brown, cover with a tent of foil to prevent further browning. Remove from baking sheet. Cool on a rack. Makes 2 loaves. Yields 4 Servings
Nutty Orange Coffee Cakefrom Southern Living Magazine '95
Ingredients & Directions 3/4 c Sugar 1/2 c Chopped pecans 2 ts Grated orange rind 1 pk (8 oz) cream cheese -(probably won’t use the -whole package; but I always -use more than the 4 oz. the -recipe originally called -for) 2 cn (11 oz) refrigerated -buttermilk biscuits 1/2 c Butter; melted 1 c Powdered sugar 2 tb Fresh orange juice This recipe came from a ’95 issue of Southern Living Magazine. It’s an easy coffee cake and sooo rich!! Combine the first 3 ingredients in small bowl; set aside. Place about 1 tsp. cream cheese on half of each biscuit; fold biscuit over cheese, pressing edges to seal. Dip biscuits in melted butter, and dredge in the sugar mixture (the first 3 ingredients that you had set aside); place curved side down in lightly greased 12 c. bundt pan, spacing evenly. Drizzle remaining butter over biscuits; sprinkle with any remaining sugar mixture. Bake 350 F. for 40 min. Immediately invert onto serving plate. Combine powdered sugar and orange juice, stirring well; drizzle over warm coffee cake. Yields 1 Servings
