Caramel Apple Pie, Quick
Ingredients & Directions 1 9-inch pie crust 10 Caramel candies; quartered 1/3 c Flour 3 c Apples; unpeeled, diced 2/3 c Caramel ice cream topping 2 ts Lemon juice 1/2 c Pecans; chopped From: Sharon jouet@telalink.net Date: Mon, 06 May 1996 11:12:47 -0500 In medium bowl, combine caramel pieces and flour. Add apples, caramel topping and lemon juice; mix well. Pour into crust; top with pecans. Bake in preheated 375~ oven for 40-45 minutes until crust has browned; cool before serving. MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER MC-RECIPE DIGEST V1 #73 From the Yields 8 Servings
Basic Yellow Cake
Ingredients & Directions 3/4 c Margarin, butter or 1 ts Almond extract -shortening 2 1/4 c Cake flour 1 1/2 c Granulated sugar 2 1/2 ts Baking powder 3 Eggs 3/4 ts Salt 3/4 c Milk Grease and flour a 10″ round pan. Preheat oven to 375’F. Place all ingredients in bowl of electric mixer. Mix on low speed until thoroughly combined, scraping bowl frequently. Increase speed to medium and beat for four minutes. Pour into pan; smooth top of batter. Bake 25-30 minutes, until cake tests done. Do not overbake. Cool on wire rack for 10 minutes, then remove cake from pan and continue cooling on rack. Yields 1 servings
Chewy Brownie Cookies
Ingredients & Directions 2/3 c Crisco shortening 1 1/2 c Packed light brown sugar 1 tb Water 1 ts Vanilla extract 2 Eggs 1 1/2 c All-purpose flour 1/3 c HERSHEY’S Cocoa 1/2 ts Salt 1/4 ts Baking soda 2 c HERSHEY’S Semi-Sweet Chocolate Chips (12 oz pkg) Heat oven to 375’F. Place length of foil on flat surface. In large bowl, beat shortening, brown sugar, water and vanilla on medium speed of electric mixer until well blended. Add eggs; beat well. Stir together flour, cocoa, salt, and baking soda. Gradually add to sugar mixture, beating on low speed just until blended. Stir in chocolate chips. Drop by rounded tablespoonfuls 2″ apart onto ungreased cookie sheet. Bake 7-9 minutes, or until cookies are set. Cookies will appear soft and moist. Do not overbake. Cool 2 minutes; remove from cookie sheet to foil. Cool completely. Makes about 3 dozen cookies. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip Yields 36 Cookies
Spice Beer Cake
Ingredients & Directions 3 c Flour 2 c Brown sugar, packed 2 ts Baking soda 2 Eggs, beaten 1/2 ts Salt 1 c Shortening 1 ts Cinnamon 1 c Raisins or chopped dates 1/2 ts Allspice 1 c Chopped pecans/walnuts 1/2 ts Cloves 2 c Beer Sift together dry ingredients. Cream together shortening and sugar;add eggs. Mix fruit and nuts with 2 tablespoons of the flour mixture. Add flour mixture alternately with beer. Stir in fruit and nuts. Pour into a greased and floured 10-in tube pan and bake at 350F for 1 hour, or until cake tests done. Or pour into a greased and floured 9×13 in pan and bake at 350 for 45 minutes to 1 hour or until cake tests done. Yields 12 servings
Salt-rising Bread #2
Ingredients & Directions 3 1/2 c Thinly sliced new potatoes 5 ts Salt 3 tb Honey 2 tb Yellow cornmeal 4 c Boiling water 1 ts Baking soda 8 c All-purpose flour 1 c Milk 2 tb Olive oil PREHEAT OVEN TO 350F. Place potatoes, 3 teaspoons salt, honey and cornmeal in a stainless steel bowl and cover with boiling water. Cover with a cloth and let stand for about 15 hours. Maintain temperature at about 90F. Drain and discard the potatoes. Reserve the water. Place baking soda, remaining 2 teaspoons salt and 3 cups of flour in a mixer, turn to slow speed and add the potato water. Beat about 5 minutes. Scrape the “sponge” into a mixing bowl, cover with a damp cloth, place in a warm part of the kitchen and let rise until bubbles form, about 1 1/2 hours. Meanwhile, combine milk and olive oil in a small saucepan, bring to a boil and immediately remove from the heat. Let cool to lukewarm. Replace the sponge in the mixing bowl, add the milk and slowly incorporate remaining 5 cups of flour. Knead with a dough hook for 7 minutes. If dough seems too sticky, add up to 3/4 cup additional flour. Divide dough in 3 and place in greased loaf pans. Cover with a damp towel, place in a warm spot and let rise until doubled in volume. Bake for about 1 hour. Makes 3 Loaves Yields 3 Servings
Bavarian Spice Chocolate Cake
Ingredients & Directions 1 pk Pillsbury Plus Devil’s Food -Cake Mix 1 ts Cinnamon 1/2 ts Nutmeg 1 c Cold mashed potatoes 1/2 c Butter, softened 1/2 c Water 3 Eggs Glaze: 1/2 c Semi-sweet chocolate chips 1 tb Butter 2 tb Milk 1/2 c Powdered sugar Info: posted by Perry Lowell, GOURMET, June 1993 unknown origin, perhaps Pillsbury Cake: Heat oven to 350 degrees (F). Grease and flour a 12-cup fluted tube pan. In large bowl, blend cake mix, cinnamon, nutmeg, potatoes, butter, water, and eggs until moistened. Beat 2 minutes at highest speed. Pour into prepared pan. Bake at 350 degrees (F) for 40-50 minutes. Cool upright in pan 25 minutes; invert onto serving plate. Cool completely. In small saucepan, blend chocolate chips, 1 Tablespoon butter and milk over low heat until chocolate melts, stirring constantly. Remove from heat; stir in powdered sugar until smooth. (If needed, add a few more drops of milk for desired consistency.) Spoon over top of cake, allowing some to run down the sides. Garnish as desired. Makes 16 servings. Yields 16 Servings
Sue's Sausage Bread
Ingredients & Directions 1 pk Three 1 lb. loaves of frozen -bread dough 1/2 c Softened butter or margarine 1 lb Grated Mozzarella cheese 1 lb Grated Cheddar cheese 3 oz Can grated Parmesan cheese 4 oz Jar diced pimientos 2 4 oz. cans chopped black -olives 1 lb Bulk sausage, crumbled and -browned 1 lb Smoked link sausage, chopped -and browned Picante sauce to taste SOURCE: More Tastes & Tales from Texas with love by Peg Hein, copyright 1987, 6th Printing Oct. 1991, ISBN #0-9613881-1-0. MM format by Ursula R. Taylor who got this from Robbie Shelton in the Oct. 1995 cookbook swap on Delphi – Cust 229. Thaw bread enough to divide each loaf in half. Coat loaves with 2 tbsp. softened butter or margarine and let rise in a warm place for 1 hour. Combine remaining ingredients in a large bowl. Roll each half loaf into a 9 x 12 inch rectangle and brush with remaining softened butter. Divide sausage mixture into 6 equal parts, and spread lenghtwise in center of each half loaf. Moisten edges of bread with water and pinch and pull together to seal. Put seam sides down about 3 inches apart on cookie sheets. Butter tops and let rise for 30 minutes. Bake at 350~ for 25 minutes or until golden brown. Yields 8 To 12 svs.
