Cheese Biscuits
Ingredients & Directions 1/4 lb Sharp Cheddar cheese; grated 1 c Flour 1 Stick butter 1/8 ts Cayenne (or less to taste) 1 1/2 ts Corn meal Salt to taste Pecan halves (optional) Date: Thu, 14 Mar 1996 06:42:06 +1100 From: sherae@zeta.org.au (Sheri McRae) Mix all ingredients in food processor just until a ball of dough forms. On a floured board shape into a log 1 1/2″ thick. Refrigerate for at least one hour. Preheat oven to 350F. Remove from refrigerator and slice into 1/4″ thick slices. If desired place a pecan half or pecan quarter in the centre of each biscuit. Bake approximately 12 minutes, watching carefully. They will continue to brown while cooling and taste better if they are not overdone. These keep well in tightly covered containers. The logs of dough may also be frozen until ready to use. Thaw the log and slice into biscuits. 5 dozen. Per serving: 76 Calories; 3g Fat (39% calories from fat); 3g Protein; 8g Carbohydrate; 10mg Cholesterol; 59mg Sodium MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER From the Yields 12 Servings
Raspberry Tart
Ingredients & Directions 1 c Flour; all purpose 1 tb Lemon juice 1 tb Sugar; granulated 3 tb Cornstarch 6 tb Butter; cold 3/4 c Sugar; granulated 1 Egg yolk 1 c Raspberries; fresh Fat grams per serving: Approx. Cook Time: :40 Pastry: In large bowl, stir together flour, sugar and salt. With pastry blender or food processor, cut in butter till it resembles tiny peas. In small bowl & using fork, stir together egg yolk, lemon juice and 1 Tbsp water; sprinkle over flour mixture. Stirring with fork, add a little more water if necessary to hold dough together. Using hands, gently shape pastry into ball. Press dough 1/8″ thick into flan pan. Refrigerate while making filling. Filling: Preheat oven to 425F. In small saucepan, stir together water & cornstarch till smooth. Stir in sugar. Add raspberries and cook, stirring, over medium-low heat for 10-15 minutes or till thickened. Let cool; spoon into shell, filling no more than 2/3 full. Bake in 425F oven for 10 minutes. Reduce heat to 350F and bake 15 minutes longer or till pastry is golden brown. Let cool in flan ring 15 minutes before removing to rack. Yields 1 servings
Crumb-nut Cheesecake Crust
Ingredients & Directions 5 oz Pecans (approx.) 3/4 c Vanilla Wafer Crumbs 1/4 c Confectioners Sugar 1/4 c Melted Butter Chop nuts very finely in food grinder or food processor (a salad shooter works great, put through twice.) Should have 1 cup of ground nuts. Cookies should also be chopped very finely. Combine crumbs, chopped nuts and sugar, and mix thoroughly; drizzle with melted butter and mix lightly. Press onto bottom and 1 1/2 inches up side of springform pan. Note 1: Requires about 25 vanilla wafers to make 3/4 cups crumbs. Note 2: Any type of dry, unfilled, unfrosted cookies may be used for the From Yields 1 Servings
Queen Of Hearts Tarts
Ingredients & Directions /2 c sugar /4 ts salt tb Flour c Evaporated milk /4 c water tb Butter, or margarine Egg yolks, beaten ts Vanilla Line muffin tins with pie pastry, prick and bake. Mix and cook until thick in a double boiler 1/2 cup sugar, 1/4 teaspoon salt, 2 tablespoons flour, 1 cup evaporated milk, 3/4 cup water, 2 tablespoons butter or margarine, and 3 beaten egg yolks. Flavor with 1 teaspoon vanilla and chill. Fill the cooled tart shells half full of this mixture and top with drained, sweetened canned cherries. Cover each “tart” with sweetened whipped cream. NOTES : Chicago Tribune 1937 Yields 4 Servings
Texas Skillet Corn Bread
Ingredients & Directions 1/4 c Bacon drippings or oil 1 c Yellow cornmeal 1 c All-purpose flour 1/2 ts Salt 1 ts Baking powder 1 ts Baking soda 1 tb Sugar (optional) 1 c Buttermilk 2 Eggs, slightly beaten Heat bacon drippings in a large well-greased black iron skillet. In a large mixing bowl, mix cornmeal, flour, salt, baking powder, soda and sugar. Add buttermilk and stir rapidly. Add eggs and mix. Add hot drippings and stir rapidly. Pour batter into lot skillet (see note), cover, reduce heat. Cook on top of stove until bread is lightly browned and almost cooked through — enough that you can turn the corn bread easily with a wide spatula or pancake turner — about 5 to 6 minutes. Turn and brown on other side, about 2 minutes. Cut into wedges to serve. Makes 6 to 8 servings Note: If you have an electric range, heat two burners — one hot, the other on low. When you pour the batter into the hot skillet, move immediately to low-heat burner to finish. Yields 8 Servings
Janet's Powdered Sugar Cookies
Ingredients & Directions -AMERICAN MEASUREMENTS- 1 1/2 c Powdered sugar 1 c Butter * 1 Egg 1 ts Vanilla flavoring 1/2 ts Almond flavoring 2 1/2 c All-purpose flour 1 ts Baking soda 1 ts Cream of tartar -THIN POWDERED SUGAR ICING- 1 c Sifted powdered sugar 1 tb (To 2) milk, water or cream 1/2 ts Vanilla * Use real butter or stick margarine NOT SPREAD. Do not substitute reduced fat spread, their higher water content often yields less-satisfactory results. These are soft cookies and are great for decorating or holidays. COOKIES: With an electric mixer of wooden spoon, cream sugar and butter together until creamy. Add egg, vanilla, almond, flour, baking soda and cream of tartar. Mix until thoroughly combined. Chill this dough at least 3 hours. Preheat oven to 350 degrees F. Roll out dough 1/8-inch thick and cut cookies into shapes, then bake 8 to 10 minutes. Cool the cookies and coat with icing. Makes 4 to 5 dozen cookies. ICING: Mix the powdered sugar, milk and vanilla until smooth. Yields 4 To 5 dozen
Orange Cupcakes (miniatures)
Ingredients & Directions 1 c Butter or marjarine,softened 1 c Sugar 2 lg Eggs 1 ts Vanilla extract 3 c Cake flour, sifted 1 ts Baking soda 1 ts Baking powder 3/4 c Buttermilk 1/2 c Golden raisins 1 1/2 tb Grated orange rind 3 tb FRESH squeezed orange juice -ORANGE SYRUP- 1 1/2 c Sugar 1 c Light corn syrup 3/4 c Fresh orange juice Source: Southern Living Magazine 1/97 BEAT butter at medium speed with an electric mixer until fluffy. Gradually add sugar, beating well. Add eggs, 1 at a time, beating after each additio. Add vanilla, mixing well. COMBINE flour, baking soda, and baking powder; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. STIR in raisins, grated orange rind, and juice. SPOON batter into greased and floured miniature (1 3/4-inch) muffin pans, filling two-thirds full. BAKE at 350 degrees F. for 12 minutes or until light golden. Remove from pans immediately; dip tops into Orange Syrup. Cool completely on wire racks. ORANGE SYRUP: Combine all ingredients in a large bowl, stirring well. Cover and chill at least 2 hours or until sugar dissolves. Stir well before using. Yields: 2 1/2 cups From the recipe files of suzy@gannett.infi.net Yields 6 Dozen-mini
