Basic Chocolate Cookie Mix
Ingredients & Directions 4 c Flour, all-purpose 4 c Sugar 1 1/3 c Hershey’s cocoa 2 ts Baking powder 1 ts Salt 1 1/2 c Margarine or butter Combine thoroughly flour, sugar, cocoa, baking powder, and salt in a large bowl. An electric mixer on slow speed can be used for mixing. ) Add butter OR solid margarine; cut in with a pastry blender or with hands until mixture resembles coarse cornmeal. Store in an airtight container in refrigerator. NOTE: After refrigeration, measure amount of mix needed; bring to room temperature for easier blending. YIELD: Approximately 11 cups Yields 1 Servings
Pina Colada Bread Abm
Ingredients & Directions 1 Egg 1 ts Coconut Extract 1/4 Unsalted Butter; softened 3/4 c Coconut Milk; plus 2 tb Coconut Milk; (if needed) 3 tb Sugar 1 ts Salt 1/4 ts Ascorbic Acid 2 1/2 c Bread Flour 1 tb Yeast 1 c Unsweetened Flaked Coconut 1/2 c Dried Pineapple; chopped Place all ingredients except coconut and pineapple in the machine. Program for sweet or raisin bread. Add the coconut and pineapple when the Hitachi timer reads 3:44. Yields 8 Servings
Hershey Chocolate Almond Cake
Ingredients & Directions 2 c Flour 2 c Sugar 2 ts Baking soda 1 ts Baking powder 1 ts Salt 1 c Hershey cocoa 2 Eggs 1 c Milk 1/2 c Oil 1 c Hot Cappuccino; (coffee -flavor) FILLING 5 tb Wondra cake flour 1 c Milk 1/2 lb Butter 1 c Sugar 1 ts Vanilla 1/3 c Ground almonds ICING FOR CAKE 1/4 lb Margarine 1/3 c Crisco shortening 1 lb Powdered sugar 1/2 c Hershey cocoa 1 ts Vanilla Add milk as needed Notes: By Agnes M. Eckhart, Lehighton. The Times News, PA Preheat oven to 350?. Use two greased 8 or 9 inch pans. Combine dry ingredients. Add eggs, milk and oil and mix well. Add Cappuccino slowly. Mix thoroughly. Bake for 40 minutes. Test for doneness. FILLING: Combine flour and milk in saucepan. Cook, stirring constantly until thick and smooth paste. Cool. Beat butter, sugar, and vanilla until creamy. Add almonds. Beat until blended. Spread between layers. ICING FOR CAKE: Ice cake. Top with sliced almonds. Yields 1 Servings
Mom's Homemade Apple Pie
Ingredients & Directions 6 lg Macintosh apples, sliced 1/2 c Light brown sugar 1/2 c Granulated sugar 2 ts Cinnamon 1 ts Allspice 1 ts Nutmeg CRUST: 2 c Flour 1/2 c Vegetable oil 1/4 c Milk 5 ds Salt Prepare the crust by mixing the flour, oil, milk, and salt. Separate into two balls, and put each between 2 pieces of wax paper to roll out, as the crust will be very flaky. Make bottom crust and place in 8-9 inch pie plate, depending upon size you want. Preheat the oven to 425 F In a large bowl, put the apples, sugar, and spices. Cut through with a knife to create the appearance of chopped apples. Put mixture in pie plate, and dot with a few pats of butter and a few teaspoons of flour. Roll top crust out, and put on pie. Slit the pie, and put in oven. Be sure to put a lining underneath the pie or a cookie sheet as the pie is sure to run over. Bake at 425 degrees for 10 minutes, and then reduce oven heat to 350 and bake for 50 minutes or until both top and bottom crusts are brown. Remove from oven and cool on wire rack. Prepare the following glaze: 3/4 cup confectioners’ sugar 1/2 tsp vanilla milk to make a glaze While the pie is still hot, brush this glaze on top of the pie and be sure that the glaze drips into the slits. Cool, and serve with vanilla ice cream or fresh whipped cream. This recipe comes from my mother-in-law who worked in a bakery in Kilkeel, County Down, Northern Ireland in the 1940’s. It is the flakiest crust you will ever make. Yields 6 Servings
Cheese And Vegetable Pie And/or Empanadas
Ingredients & Directions -DOUGH- 8 oz Flour 4 oz Unsalted butter 2 oz Ice-cold water ———————–CHEESE-VEGETABLE FILLING———————– 8 oz Ricotta cheese 2 oz Cheddar cheese; diced 4 oz Mozzarella; diced 4 oz Mushrooms; chopped 2 oz Onion; chopped 2 oz Celery; chopped 2 oz Peppers; chopped 2 oz Carrots; shredded 2 oz Pecans; chopped 2 tb Cilantro; chopped 2 tb Parsley; chopped 2 Whole eggs Salt and pepper 4 oz Black olives; chopped, -optional ———————-YOGURT SAUCE FOR EMPANADAS———————- 8 oz Plain yogurt 3 tb Cilantro; chopped 3 tb Parsley; chopped 1 ts Garlic; chopped I small cucumber; peeled, -seeded and ; shredded 2 Limes; Juice of Salt and pepper In mixing bowl combine butter and flour until it looks like sand. Add water and shape into a ball. Roll on a well-floured surface (1/8″ thick) and cut into desired shape. Stuff with cheese-vegetable mixture and bake at 375 degrees until golden brown. (10-15 min.) Cheese-Vegetable Filling: Mix all ingredients together and place in pie tin lined with dough and cover with additional dough or, for empanadas, stuff into shaped pie dough. Finish in oven. Yogurt sauce for empanadas: Mix all ingredients together and serve with empanadas. Yields 1 servings
San Francisco Sour Dough Bread *
Ingredients & Directions -PATTI – VDRJ67A- STARTER 1 pk Active dry yeast 2 c Water; warm (105~-115~) 2 c All purpose flour -DOUGH- 1 pk Active dry yeast 2 tb Water; lukewarm pn Sugar 1 1/2 c Water; warm (105~-115~) 1 c Starter 4 c All purpose flour 2 ts Sugar 2 ts Salt 1/2 ts Baking soda 2 c Unsifted all purpose flour 1 tb Cornmeal STARTER: In large bowl mix yeast with warm water and flour. Beat until smooth. Cover and let stand at room temperature for 48 hours, stirring mix 4 times during the 2 days. DOUGH: In a cup soften yeast in warm water with a pinch of sugar for 5 minutes. Pour 1-1/2 cups warm water into mixing bowl. Stir in the yeast mix and starter. Stir in flour, sugar and salt. Mix vigorously for 3 minutes. Turn into greased bowl. Cover. Let rise in warm place until doubled. Mix baking soda with 1 cup remaining flour. Add to dough. Turn onto floured board. Knead, adding remaing flour little by little until smooth and satiny. Divide dough in half. Shape into 2 loaves on a gresed and cornmeal dusted baking sheet. Cover. Let rise until doubled. Brush loaves with water. Slash diagonally with sharp knife. Place a shallow pan of hot water in bottom of oven. Bake loaves at 400~ for about 45 minutes or until crust is golden. For a crisper crust, remove loaves from oven after 35 minutes. Brush with salted water. Bake for another 10 minutes. TIP: Store starter in refrigerator for future use. Bring to room temperature for 4 hours before using. Yields 2 Servings
Hershey Cake
Ingredients & Directions 10 oz Plain Hershey bars 1/2 ts Soda 1 c Margarine or butter 1 c Buttermilk 2 c Sugar 5 1/2 oz can Hershey Chocolate -Syrup 4 Eggs 2 ts Vanilla 2 1/2 c Flour 2 1/2 c Chopped nuts 1/4 ts Salt Melt Hershey bars in double boiler. Cream margarine and sugar. Add melted Hershey bars. Add eggs, one at a time, beating well after each addition. Sift together flour, salt, and soda and add alternately with buttermilk. Add chocolate syrup, vanilla and nuts. Bake in greased and floured tube pan at 325 degrees for 1 1/2 hours. Yields 6 Servings
