Fudge
Ingredients & Directions 4 1/2 c Sugar 3 pk Chocolate chips (12 oz ea) 1/2 lb Margarine 1 ts Vanilla 1 cn Evaporated milk 7 oz Marshmallow cream 2 c Nuts Mix 4 1/2 cups sugar with one (1) can evaporated milk. Boil 7 to 8 minutes, stirring often. (rolling boil) Mix together in a large bowl; 3 packages chocolate chips, 7 oz. jar marshmallow cream, 1/2 lb. melted margarine. Cream margarine and marshmallow together and add chocolate chips. Pour hot mixture over chocolate mixture. After chocolate has melted, add 2 cups of nuts and 1 tsp. of vanilla, blend well, pour into buttered pans and chill in refrigerator. Cut into squares before firm. This recipe makes about 5 lbs of fudge. No one has attempted a calorie count, but it’s estimated that each piece contains about 47 gazillion calories. Dieters, beware! HISTORICAL NOTE: Given to Amy DeVore by Emma Julian c. 1930, this is “supposedly” the original recipe for See’s Fudge, produced by the See’s Candy Company, Los Angeles. Emma allegedly worked for See’s and later owned her own candy store. From Yields 25 Servings
Oranges In Caramel With Eggy Bread
Ingredients & Directions 150 ml Double cream 50 g Butter 100 g Caster sugar 1 Handful fresh basil leaves; -torn 2 Oranges; peeled and left ; whole EGGY BREAD Knob of butter 1 Egg 4 tb Double cream 1/2 Loaf ciabatta 1 Heat the double cream, butter and sugar in a small frying pan to form the caramel. Add the basil and oranges and cook for 3-4 minutes until they are heated through. 2 For the Eggy Bread: Heat the butter in a small frying pan. Mix together the egg and cream. Slice the ciabatta and dip in the egg mixture. 3 Fry for 1-2 minutes on each side until cooked through and golden. Serve with the oranges in caramel. Yields 2 servings
Mock Pecan Pie
Ingredients & Directions 2 Eggs 1 c Corn syrup 1 c Sugar, granulated 1/4 c Butter; melted or margarine 1 c Rolled oats, quick cooking 1 Pie shell; 9″, unbaked Beat eggs in small mixing bowl. Beat in next 4 ingredients. Pour into pie shell. Bake on bottom shelf in 350F oven about 60 minutes until set. Yields 1 Pie
Couscous Pancakes
Ingredients & Directions 1 c Couscous -taste 1 tb Couscous 3 Eggs, lightly beaten 6 tb All-purpose flour 1 c Milk 1 1/2 ts Ground coriander 1 1/2 tb Melted unsalted butter, plus 3/4 ts Baking powder -additional for cooking the 1/4 ts Salt, or to taste -pancakes 1/4 ts Ground white pepper, or to This is a light dish from “What’s for Dinner” by Michael Roberts (Morrow) that is worthy of main-course status. Top them with ratatouille or grilled vegetables. Combine the couscous, flour, coriander, baking powder and 1/4 teaspoon each of the salt and pepper in a bowl. Add the eggs and milk, mixing well. Stir in the butter, cover and set aside to rest for 20 minutes. To cook the pancakes: Place an 8″ skillet over medium heat and brush with a little melted butter. Stir the batter to recombine. Then spoon 2-3 tablespoons of batter per pancake into the skillet, making 3 pancakes at a time. Cook until bubbles rise to the surface of the pancakes and break, about 1-2 minutes. Using a spatula, flip the pancakes and cook for 2 minutes. Remove pancakes from the skillet, cover and keep warm. Repeat with the remaining batter, using as little butter as possible without allowing the pancakes to stick to the bottom of the pan. To serve, warm the pancakes in a hot oven, if necessary. Arrange the pancakes on individual plates, and mound the ratatouille or grilled vegetables next to them. Spoon any vegetable juices around, and serve Per serving: 238 calories; 10 grams protein; 25 grams carbohydrates; 11 grams fat; 5 grams saturated fat; 225 miiligrams cholesterol; 682 milligrams sodium. Yields 4 servings
Caramel Apple Pie #2
Ingredients & Directions 1 pk (15-oz) Pillsbury -refrigerated pie crusts 1/2 c Pecans; finely chopped with -food chopper FILLING 6 md Apples; peeled, cored -and sliced 1 tb Lemon juice 3/4 c Sugar 2 tb Flour 1 ts Cinnamon Ice cream; if desired -GLAZE- 1/3 c Caramel ice cream topping 1/4 c Pecans; chopped with food -chopper Prepare pie crust according to package directions for two-crust pie using Stoneware 9-inch Pie Plate. Sprinkle 1/4 cup pecans on bottom of crust-lined pan. Heat oven to 425 degrees. Peel, core and slice apples using Apple Peeler/Corer/Slicer. Juice lemon with Lemon Aid. Combine all filling ingredients in Batter Bowl; mix lightly. Spoon into crust-lined pan. Top with second crust and flute. Using 3-inch Self-Sharpening Paring Knife, cut slits in several plaees. Bake 35-45 minutes or until apples are tender and crust is golden brown. Cover edge of pie crust with strips of foil after 15-20 minutes of baking to prevent excessive browning. Serve with ice cream using Ice Cream Dipper. Drizzle with caramel ice cream topping; sprinkle with remaining 1/4 cup pecans. Serve warm. 8 servings. “TURNING OUT THE BEST” RECIPE BOOK, PILLSBURY THE PAMPERED CHEF Downloaded from Glen’s MM Recipe Archive, Yields 8 Servings
Salt-rising Bread Ii
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 MICHAEL ROBERTS – PRODIGY GUEST CHEFS COOKBOOK …downloaded from: Salata *Redondo Beach, CA (310)-543-0439 (1:102/125) Yields 3 Servings
Crab Cheesecake #2
Ingredients & Directions 1 c Ritz crackers; crushed 3 tb Butter; melted 2 pk (8-oz) cream cheese 3 md Eggs 1/4 c Sour cream 1 ts Lemon juice 2 ts Onion; grated 1/2 ts Old Bay seasoning 1 dr Tabasco sauce 1/8 ts Black pepper 1 c Crab meat Date: Sun, 24 Mar 1996 11:23:02 -0800 From: Gerald Edgerton jerrye@wizard.com At 08:00 AM 3/24/96 -0800, Edith wrote: I don’t see the crab ingredients Edith and everyone, Yesterday was one of those days when the recipes I posted seemed to be missing something. I guess the requests just matched the messed-up recipes that have crept into my collection. (See “Crab Cheesecake #1”.) I noticed that the recipe didn’t include crab but, the author stated in the directions that ” This cheesecake is a base for any flavor cheesecake you might like to make”. So I don’t know why the name is CRAB CHEESECAKE. I would guess from the following recipe that 1 cup of crab would be about right. I converted it from a recipe I found on the Cookbook U.S.A. cd. Sorry about that. 1. Make cracker crust to line bottom of a 9 inch spring form pan with 1 cup crushed Ritz crackers and 3 tablespoons melted butter. 2. Bake 10 minutes at 350 degrees. 3. Set aside to cool. Turn oven down to 325 degrees. 4. To make filling, use electric mixer to beat until fluffy: 2 (8 ounces) packages cream cheese, 3 medium eggs, and 1/4 cup sour cream. 5. Add to the mixture: 1 teaspoon fresh lemon juice, 2 teaspoon grated onion, 1/2 teaspoon Old Bay seasoning, 1 drop Tabasco, and 1/8 teaspoon freshly ground black pepper. 6. Stir in 1 cup regular crab meat. Pick it over well, shredding it while removing the shell. 7. Mix well. Pour into cooled crust. 8. Bake 50 minutes at 325 degrees until cake is set. 9. Remove from oven. Run knife around edge of cake, loosening it from side of pan. Cool on wire rack. 10. Remove sides of pan. Spread the cake with 1/2 cup sour cream. This cake is a versatile dish. Serve it warm for brunch to six people. When cold, serve it with crackers as a canape to 12 or more MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER From the Yields 6 Servings
