Chocolate Nut Pie - for Kentucky's famous horse race. 2 eggs 1 stick butter, melted & cooled 1c. English walnuts 1c. chocolate chips 1/2c. flour 1c. sugar 1/2t. vanilla Mix flour and sugar, add eggs and melted butter. Add walnuts, chips and fold in vanilla. Pour into unbaked pie shell. Bake at 350 30-45 minutes. Pie is done when it looks like a crust has formed on top.
MARSHMALLOW BROWNIES
In a mixing bowl blend a stick of margarine with 1 cup of
sugar, 2 tablespoons cocoa, 2 slightly beaten eggs, 1 tablespoon
vanilla, 3/4 cup self-rising flour and 1 cup of chopped nuts.
Grease an 8-by-8 glass or ceramic baking dish and pour dough
into middle without spreading it. Bake in a 350 degree
Fahrenheit oven for 30 minutes or until toothpick tests "clean."
Remove pan from oven and quickly cover (completely) with a
layer of miniature marshmallows. Put back in oven briefly
until these puff up. Set to cool while you make an icing of 2
tablespoons margarine, 2 cups confectioners sugar, 2 tablespoons
cocoa and 4 to 6 tablespoons evaporated milk or however much you
need to make the icing pourable. If you can hold off the
family, set aside overnight (I put the pan in the refrigerator)
to let icing settle and for easy slicing.
RICH KID COOKIES 1/2c. softened butter 1c. sugar 1/2c. brown sugar, packed 2 eggs 1T. COFFEE CRYSTALS 1T. vanilla 1/2t. salt 3 oz. baking chocolate 1 1/2c. flour 1 1/2 c. pecans or walnuts Preheat oven to 375. Melt chocolate in a pan over hot (not boiling) water, then allow to cool slightly. Beat butter, sugars, eggs, coffee, vanilla and salt until batter is smooth. Stir in cooled chocolate. Add flour. Stir only until blended, then add nuts. Chill 4-6 hours or longer--roll into balls the size of a walnut, place 2 inches apart on Teflon cookie sheet. Bake 8-10 minutes. Cookies should be soft inside. Yield--24 to 30 cookies. 12
APPLE CRISP 4 sliced apples 1 c. Oats 1/2 t. salt 1 T. lemon juice 1/3 c. melted butter 1 T. cinnamon 1/3 c. flour 1/2 c. brown sugar Place apples in greased shallow dish. Sprinkle with lemon juice. Combine dry ingredients. Add butter. Sprinkle crumb mixture over apples. Bake at 375 30 min. or till apples are tender. (6 servings)
APPLE STREUSEL MINCE PIE 1 (9-inch) unbaked pastry shell 3 all-purpose apples, pared and thinly sliced 3 T.unsifted flour 2T. margarine or butter, melted 1 (28-ounce) jar NoneSuch Ready-to-Use Mincemeat Streusel Topping Preheat oven to 425. In large bowl toss apples with flour and butter. Arrange in pastry shell. Top with mincemeat; then Streusel topping. Bake 10 minutes, reduce oven to 375 and bake 25 minutes or until golden brown. Cool slightly. Serve warm. STREUSEL TOPPING: In bowl combine 1/2 c. unsifted flour, 1/4 c. firmly packed brown sugar and 1 t. ground cinnamon; cut in 1/3 c. cold margarine or butter until crumbly. Add 1/4 c. chopped nuts.
BANANA SPLIT CAKE 2C. graham crackers 1/2C. butter, melted 1c. butter 2c. powdered sugar 2 eggs 4 bananas sliced thin 2c. crushed pineapple, drained 1, 9oz carton cool whip 1 c. chopped nuts maraschino cherries (OPTIONAL) Mix together graham cracker crumbs and melted butter. Firmly press into bottom of 13x9 inch pan. In large mixing bowl, mix together butter, powdered sugar, and eggs. Mix 15 minutes. Spread over graham mixture. Place sliced bananas over mixture. Spread pineapple over bananas, then spread cool whip over that. Top with nuts and cherries. Refrigerate overnight. Cut into squares.
CARROT CAKE 2 c. sugar 2 t. cinammon 3 c. grated carrots 1 1/4 c. salad oil 2 t. soda 1/2 c. chopped nuts 4 eggs 2 t. baking powder 2 c. flour Mix sugar, oil, carrots; Add dry ingredients and eggs. Add nuts. Bake at 300 1 hour. Icing 8 oz. cream cheese 1 box powdered sugar 1 stick margarine pinch salt 1/2 t. rum flavoring 1/2 t. vanilla Bend oil ingredients and spread on cake. Makes 8" x 12" x 2" cake
CHOCOLATE BAVARIAN TORTE 1 pkg(4-serving size) milk chocolate pudding and pie filling 1 1/2 c. milk 1 c. whipped topping 1/2 c. coconut 1/2c chopped pecans 2 baked 9-inch devil's food cake layers, cooled Torte Glaze Place pudding mix in a saucepan; add milk, stirring to blend. Cook and stir over medium heat until mixture comes to a full boil. Place wax paper directly on surface of hot pudding and chill. Then beat until smooth. Blend in whipped topping, coconut, and pecans. Split each cake layer in half horizontally. Spread pudding mixture between layers, placing top layer cut side down. Spread glaze over top. Chill at least 2 hours. Garnish with chocolate curls or additional coconut or pecans, if desired. 12 servings TORTE GLAZE Melt 2 teaspoons butter. Add 1/2 t vanilla and 1 1/4 c confectioners sugar. Gradually add milk until glaze is smooth.
CHOCOLATE CHERRY CAKE
1 cup dried tart cherries 1/4 cup milk
1/4 cup brand or orange juice 1 tsp. vanilla
5 oz. semisweet chocolate 1/2 cup all-purpose flour
1/4 cup margarine or butter 1/3 cup finely chopped walnuts
3 eggs 1 recipe Chocolate Glaze (see below)
2/3 cup sugar Fresh cherries (optional)
In a microwave-safe bowl combine dried cherries and brandy.
Micro-cook, uncovered, on 100% power (high) 1 minute; set aside.
Combine chocolate and margarine or butter. Micro-cook on high 2
minutes or till melted, stirring every 30 seconds. Set aside.
In a medium bowl beat eggs and sugar with an electric mixer
on high speed about 5 minutes or till thick and lemon colored.
Beat in chocolate mixture, milk, and vanilla. Beat in flour.
Snip cherries. Stir in undrained cherries and nuts. Pour into
a greased and floured 8-inch springform pan or 9x1 1/2-inch
round baking pan; place on a baking sheet.
Bake in a 350 oven till a toothpick inserted near center
comes out clean, allowing 45 to 50 minutes for the springform
pan or 35 to 40 minutes for the 9-inch pan. Cool on a wire rack
for 10 minutes. Remove from pan. Cool completely.
Spread 1/4 cup Chocolate Glaze evenly over top and sides of
cake. Chill for 10 minutes. Frost top and sides of cake with
remaining glaze. Chill till set. Let stand for 10 to 15
minutes before serving. If desired, garnish with fresh
cherries. Makes 12 to 16 servings.
Chocolate Glaze: In a glass measure combine 6 ounces
semisweet chocolate and 2 tablespoons margarine or butter;
micro-cook on high 2 minutes or till melted, stirring twice.
Nutrition facts per serving: 323 cal., 17 g total fat (7 g
sat. fat), 54 mg chol., 87 mg sodium, 39 g carbo., 2 g fiber, 5
g pro. Daily Values: 15% vit. A, 2% calcium, and 9% iron.
HILLARY CLINTON COOKIES 1 1/2 c. unsifted all-purpose flour 1 c. firmly packed light brown sugar 1 tsp. salt 1 tsp. vanilla extract 1 tsp. baking soda 2 eggs 1 c. solid vegetable shortening (we used Crisco) 2 c. old-fashioned rolled oats 1/2 c. granulated sugar 12-oz. pkg. semisweet chocolate chips (we used Nestle) Preheat oven to 350. Combine flour, salt, and baking soda. Beat together shortening, sugars, and vanilla until creamy. Add eggs, beating until light and fluffy. Gradually beat in flour mixture and rolled oats. Stir in chocolate chips. Drop batter by well-rounded teaspoonfuls onto cookie sheets. Bake 8 to 10 minutes or until cookies are done. Cool cookies on sheets for two minutes before placing them on wire rack for further cooling. Yield: 7 1/2 dozen cookies.
CREAM PUFFS WITH CHOCOLATE SAUCE
1 cup water
4 tablespoons lightly salted butter or margarine
1 teaspoon granulated sugar
1/4 teaspoon salt
1 cup all-purpose flour
4 large eggs
1 1/4 cups frozen whipped topping, thawed
In a heavy, medium-sized saucepan heat water, butter, sugar and
salt over moderately high heat until butter melts and mixture
comes to a rolling boil. Reduce heat to low. Remove pan from
heat, and while stirring liquid with a wooden spoon, add the
flour all at once. Put pan back over heat and stir mixture
vigorously for about 1 minute, until it leaves sides of pan and
clings to spoon. Remove from heat. Let cool 4 to 6 minutes.
Add eggs, one at a time, beating well after each addition.
Dough will be smooth and glossy. Heat oven to 425. Scrape 1/4
cups of dough 2 inches apart onto greased baking sheets.
Moisten fingers and smooth surface of dough. Bake 15 minutes,
until puffs are light golden brown. Turn off oven and remove
baking sheet. Using a sharp, pointed knife, make a horizontal
slit in the side of each cream puff. Return to oven for about
15 minutes, leaving door ajar, to dry insides of puffs. Remove
from oven and transfer cream puffs to wire cake racks to cool.
(Cream puffs now may be frozen in an airtight container. Before
filling, thaw, place on a baking sheet and bake 5 to 10 minutes
at 350.) Wrap and reserve one cream puff for Menu #2. Up to 2
hours before serving, fill each cream puff with about 2
tablespoons of the whipped topping and refrigerate. Just before
serving, top with Chocolate Sauce. Makes 11 cream puffs. For
diet serving allow 1 filled cream puff and 2 tablespoons
chocolate sauce.
Per diet serving: 165 calories, 3 grams protein, 9 grams
fat, 18 grams carbohydrate.
CHOCOLATE SAUCE
2 teaspoons cornstarch
1 cup water
1/4 cup unsweetened cocoa
1/4 cup granulated sugar
1 1/2 teaspoons vanilla extract
Few grains of salt
Mix cornstarch and water in a small saucepan. When smooth, add
remaining ingredients and stir over moderately high heat until
mixture boils 1 minute. Remove from heat and cool. Sauce keeps
well stored in an airtight container in the refrigerator; it
also may be frozen. Makes 1 1/8 cups.
Per 2 tablespoons: 29 calories, 0 grams protein, 1 gram
fat, 7 grams carbohydrate.
DANISH APPLE BARS
Crust:
2 1/2c. flour 1 t. salt
1c. shortening 1 egg yolk with enough milk
to make 2/3 cup.
Filling:
8-10 apples, peeled and sliced 1 c. sugar
1t. cinnamon 2 handfuls corn flakes, crushed
1 egg white, whipped
Glaze:
1 t. vanilla 1 T. water 1 c. powdered sugar
Mix ingredients for crust. Roll out 1/2 of dough to fill 9x13 inch
pan. Sprinkle crust with corn flakes, add apples. Sprinkle with sugar
and cinnamon. Roll out remaining crust, place on top. Pinch edges.
Brush beaten egg white on top crust. Bake at 400 for 1 hour. While
warm, frost with glaze.
DOUBLE CHOCOLATE DROP COOKIES
Soften 1 cup margarine and 1 small package (3 oz.) cream
cheese, and blend together. In small batches, add 1 1/2 cups
sugar, and blend until creamy. Beat in 1 unbeaten egg. Melt 2
ounces unsweetened chocolate over hot water, and stir in. Sift
together 2 1/4 cups all-purpose flour with 1 1/2 teaspoons
baking bowder and 1/2 teaspoon salt, and beat this in, a small
amount at a time. Stir in 1/2 teaspoon vanilla. When smooth,
add 1 cup chopped walnuts and 1 small package (6 oz.) chocolate
bits. Drop by spoonfuls onto greased cookie sheet, and bake in
350-degree oven for about 12 minutes.
FRUIT COCKTAIL DESSERT 1 can fruit cocktail 1 small container sour cream 1 package shredded coconut 1 bag small marshmallows Drain fruit cocktail, reserving 2 T. juice. Combine juice, sour cream, and coconut. Mix in fruit. Add marshmallows gradually, reserving enough to cover top. Chill overnight. Stores well for several days. 6-8 servings
FRUIT DESSERT Arrange canned peaches, pears, apricots, and black cherries in layers in a casserole. Over each layer, sprinkle crumbled macaroons and brown sugar and dot with butter. Pour a half-cup of sherry over the top and bake 20 to 30 minutes. Serve with ice cream or whipped cream.
HIGHLAND MIST 1, 9 oz container frozen whipped topping, thawed 1/2t. almond extract 1c. crumbled soft coconut macaroons 1/3c. chopped candied cherries or marschino cherries slivered toasted almonds In a medium sized bowl blend together whipped topping and almond extract. Fold in crumbled macaroons and chopped cherries. Chill about 30 minutes. Sprinkle with toasted almonds. 4-6 servings.
ICELANDIC CHRISTMAS CAKE 1/2C + 3 T. lightly salted butter at room temperature 1c. sugar 5 large eggs 1 2/3c flour a/2t. baking powder 1/2c. chopped dates 1/2c. dark seedless raisins 2/3c. semisweet chocolate chips Grease a 9 inch tube pan. Heat oven to 375. In a large mixing bowl beat butter and sugar until light and creamy. Add eggs 1 at a time, beating well after each addition. Mix flour and baking powder and stir into butter mixture, stir in the dates, raisins, and chocolate chips. Spread batter evenly in prepared pan. Bake about 45 minutes until a cake tester inserted in the center comes out clean. Remove pan from oven and place on a wire rack to cool for 10 minutes. Turn cake onto rack and let cool completely. Keep 1 day before cutting. Makes 10 or more servings.
IMPOSSIBLE PIE 4 eggs, beaten 1/2 stick butter, melted 2c. sugar 3/4c. self-rising flour 2c. milk 1c. coconut 3t. vanilla Mix the ingredients in order given. Pour into two well-buttered pans. Bake for 35 minutes at 350.
LUSCIOUS LAYERED TORTE
1 package (2-layer size) 3/4c. butter or margarine, softened
chocolate cake mix 1/2c.chopped toasted almonds
2 packages (4 0z each) 3-1/2c. cool whip, thawed
BAKER'S GERMANS sweet
chocolate
Prepare cake mix as directed on package, baking in two greased and floured
9-inch layer pans. Cool and split each layer horizontally to make 4 layers.
Melt 1-1/2 packages of the chocolate over hot water. Cool. Beat in
butter; add almonds. Make chocolate curls from remaining chocolate; set
aside. Place 1 cake layer on serving plate; spread with half the chocolate
mixture. Top with second layer and spread with half the whipped topping.
Repeat layers; garnish with chocolate curls. Chill about 1 hour.
Refrigerate any leftover cake.
NOTE: Let refrigerated leftover cake stand at room temperature about
30 minutes before cutting.
MOCHA TORTE 1 pkg. Deluxe yellow cake mix 24-oz jar orange marmalade 5 T. cornstarch 1 lemon peel,grated 1 can milk chocolate frosting Bake as directed on pkg in 8-inch rounds, cool, remove and chill. Make two frostings (1) In pan, heat marmalade and cornstarch to boil; (looks clear). Add grated lemon peel, stir, cool. (2) Mix chocolate frosting with 1 T. instant coffee powder. Cut each cake round into 3 layers. Spread 1/3 of marmalade mix on bottom layer. Add next layer and top with 1/8 inch of mocha frosting. Alternate frostings; finishing with mocha frosting on top and sides.
OATMEAL CARMELITAS 1/2C.butter or margarine 1 1/2c. quick cooking oatmeal 3/4c. all purpose flour 1/2c. chopped walnuts or pecans 1/2c. light brown sugar, packed 1/2 t. baking soda 1/4 t. salt 1, 6-ounce package semisweet chocolate chips 1/3c. carmel-flavored ice cream topping, mixed with 5 t. flour. Heat oven to 350. In a medium-sixed saucepan melt butter. Add oatmeal, flour, sugar, baking soda, and salt and mix well. Press half the mixture into the bottom of a greased 9-inch square baking pan. Bake 10 minutes. Remove from oven and sprinkle with chocolate chips and nuts; drizzle with carmel-flour mixture and sprinkle remaining oat mixture on top. Bake 15-20 minutes longer, until golden brown. Cool and cut into squares.
OATMEAL PIE 2/3 c. sugar 1 stick softened margarine 2 eggs 2/3 c. oatmeal 2/3 c. corn syrup 1 t. vanilla Pour in unbaked pie shell. Bake at 225.
ONE CRUST PEACH PIE Cream 1 c. sugar, 1/3 c. flour, 1 stick margarine together. Add 1 egg and 1 t. vanilla. Place peach halves cut side down in unbaked pie shell. Pour mixture over peaches. Bake at 350 15 min. Lower heat to 300. Bake about 45 min. or till browned.
PEANUT BUTTER PIE Baked 9" pie shell 1/3 c. flour 2 c. milk 1/3 c. peanut butter 1/2 c. sugar 3 beaten egg yolks 3/4 c. confect. sugar 1/4 t. salt 2 t. butter 1/2 t. vanilla Mix first 2 ingredients till mealy. In pan combine flour, sugar, and salt. Add milk. Cook until thick. Pour half the filling over eggs. Cook 2 or 3 min. Cool. Add butter and vanilla. Sprinkle 1/2 of the first mixutre in shell. Pour in filling. Top with remaining mixture. Top with meringue.
PEANUT BUTTER PIE 1 3-oz. cream cheese 1 8-oz. Cool Whip 1 box powdered sugar 1 9-inch graham cracker 3/4 c. peanut butter crust Mix softened cream cheese, sugar and peanut butter. Add Cool Whip. Put in crust and chill.
PINEAPPLE SHEET CAKE 2C. Flour 2c. sugar 2t. baking soda 1/4t. salt 1, 20-oz can crushed pineapple 1/2c. brown sugar, packed in pineapple juice, undrained 1/4c. chopped walnuts 1/2c. unsalted butter or margarine 1, 5-oz can evaporated milk Grease a 13x9x2 inch baking pan. Heat oven to 350. In a medium-sized bowl mix flour, 1 1/4c. of the sugar, baking soda, and salt. Add undrained pineapple and mix thoroughly. Pour into prepared pan. Sprinkle with brown sugarand nuts. Bake 30 minutes or until a wooden pick inserted in the center comes out clean. Meanwhile make glaze; In a 1-2 quart saucepan mix the remaining 1/4c. sugar, butter and evaporated milk. Bring to a boil over moderate heat and cook 10 minutes, stirring constantly until slightly thickened. Remove cake from oven. Pour hot glaze over it and cool. 20 servings Per serving: 158 calories, 2 grams protein, 7 grams fat, 22grams carbo- hydrate.
CREAMY PUMPKIN CHEESE CAKE 1 pkg cheese cake mix 1c. canned pumpkin 1 3/4c. cold milk 3/4 t. pumpkin pie spice 1 env. Dreamwhip Prepare crust as directed on package in a 9-inch pie plate. If desired, set a few crumbs aside for garnish. Measure milk in bowl, add filling mix, whipped topping mix, pumpkin and spice. Mix as directed on pkg. Pour into crust. Chill at least 1 hour.
SWISS CHERRY CHEESE TORTE 1 pkg. deluxe Swiss Chocolate cake mix 1 can (21 oz) cherry pie filling 4 oz cream cheese 2 tsp. lemon juice 1 can Vanilla creamy frosting Prepare cake as directed on pkg. in two 8-inch layers. Cool. Split each cake layer into two thin layers. For cream cheese frosting, beat cream cheese and lemon juice until smooth. Fold in vanilla frosting. Spread frosting mixture and cherry pie pie filling between layers and on top of cake. Store cake in refrigerator until ready to serve. 12-16 servings
EASY SKILLET FRIED APPLE CRUNCH 2 apples, peeled, (sliced or chunked) 1/2c margarine 1 c. flour 1 c. brown sugar 1 t. cinnamon Place apples and margarine in skillet over medium heat. Stir until apples are tender crisp. Mix flour with brown sugar and cinnamon. Sprinkle mixture over apples in skillet, a little at a time, stirring to coat apples. Mixture will become crispy immediately. More margarine will probably need to be added as dry ingredients are added. Stir to coat thoroughly, remove from heat. Serve plain or with milk poured over it.
SNOWBALL CAKE Makes 12 servings
Prep: 25 minutes Bake: at 325 for 1 hour 20
minutes
Cake:
1 package devil's food cake mix (18.25-ounce size)
1 1/3 cups water
1/3 cup vegetable oil
3 eggs
Frosting:
1 1/2 cups sugar
1/2 cup water
3 tablespoons packaged meringue powder
6 tablespoons water
1 cup shredded sweetened coconut
Peppermint candies, for garnish (optional)
1. Preheat oven to 325. Position oven rack in lower third of
oven. Grease and flour 2 1/2-quart ovenproof glass bowl.
2. Prepare Cake: Combine cake mix, water, oil and eggs in
large bowl. Beat with electric mixer on low speed 1 minute,
then on medium speed for 3 more minutes. Pour batter into bowl.
3. Bake in 325 oven in lower third of oven for 1 hour 20
minutes or until cake tester inserted in center of cake comes
out clean. Cool cake in bowl on wire rack for 10 minutes.
Invert cake on rack and remove bowl. Cool cake completely.
4. Prepare Frosting: Combine sugar and 1/2 cup water in
medium-size saucepan. Bring to boiling over medium-high heat;
boil until syrup reaches soft ball stage (240 on candy
thermometer), 15 minutes.
5. Meanwhile, combine meringue powder and the 6 tablespoons
water in small bowl. Beat on medium speed until soft peaks
form. Slowly add hot sugar syrup, beating on high speed until
frosting cools and is very thick, about 5 minutes.
6. To assemble snowball: Cut cake horizontally into thirds.
Spread bottom layer with 3/4 cup of frosting. Place middle
layer on top; spread with 1/2 cup frosting. Put top layer in
place; frost entire cake with remaining frosting. Gently pat
coconut on all sides. Garnish base of cake with peppermint
candies if you wish.
STRAWBERRY SHORTCAKE
1 quart strawberries 1/2 c. milk
cut into halves 1T. margarine
1/2c. sugar or butter, softened
2 1/3 c. Bisquick baking mix 1/4c. packed brown sugar
3T. sugar 1/4c. slivered almonds
3T. margarine or butter, melted whipped topping
Heat oven to 425. Mix strawberries and 1/2c. sugar; reserve.
Mix baking mix, 3 T. sugar, 3T. margarine and the milk until soft
dough forms. Spread in ungreased round pan, 8x1 1/2 inches.
Spread with 1 T. butter; sprinkle with brown sugar and almonds.
Bake until golden brown, 15 to 20 minutes. Remove from pan; cool
10 minutes. Split layer horizontally. Place bottom layer on serving
plate. Top with half of the strawberries and a layer of topping,
Top with other layer and the remaining strawberries. Garnish with
additional topping and whole strawberries. 6 to 8 servings.
GLAZED STRAWBERRY PIE Bake a 9" Pie Shell. Mix 1 c. sugar, 3 T. cornstarch, 4 T. strawberry jello, 1 c. boiling water. Cook till thickened. Place 2 c. strawberries in Pie Shell. Add filling. Chill. Serve with whipped cream.
STRAWBERRY TART 1/2C. SHORTENING 1/2C. SUGAR 1 EGG 1 1/2C. FLOUR 1 1/4t. baking powder 1/4t. baking soda 2T. milk 1/2 t. vanilla Combine ingredients to make dough. Press 1/2 of the dough mixture into a 10 or 12 inch pizza pan, covering sides of pan. Fill with strawberry filling. Cover with strips cut from remaining dough. Bake 15 to 20 minutes at 350. STRAWBERRY FILLING 3/4 c. sugar 1c. water 1 quart strawberries, fresh or 4T. cornstarch frozen, sliced Boil sugar and water one minute. Add strawberries, cook 2 minutes. Add cornstarch, dissolved in small water. Cook until thick and clear. about 3 minutes. Cool.
CHOCOLATE TOFFEE BARS
For the bottom layer, cream 1/2 cup butter (one stick) with
1/4 cup each of white sugar and brown sugar. When very fluffy,
beat in 1 egg yolk, 1/2 tablespoon tap water, and 1 teaspoon
vanilla. Mix in 1 cup all-purpose flour which has been sifted
with 1/4 teaspoon each of salt and baking soda, and 1/2 teaspoon
baking powder.
Spread into a 12-by-8-inch baking pan, or a 2-quart oblong
Pyrex dish. Over the top spread, evenly scatter contents of a
small package (6 oz.) chocolate chips. Beat 1 egg white until
stiff, then gradually add 1/2 cup brown sugar. Spread this
evenly over tops of chips. If it doesn't quite reach to edges,
don't worry, as it will spread slightly during baking.
Bake at 335 degrees for about 25 minutes, or until meringue
turns golden. Let set a bit, but cut into squares while still
warm. Cookies are better next day.
RHUBARB-STRAWBERRY COBBLER FILLING: 1 1/4 C. sugar 3 T flour 1 1/2 t. cinnamon 1 1/2 t. orange rind 6 c. rhubarb, coarsely chopped 3 c. strawberries, sliced In large bowl, combine sugar, flour, cinnamon and orange rind. Add rhubarb and strawberries; toss well. Spread mixture in 13x9 inch pan. Bake in 400 degree oven 10 minutes. TOPPING: 1 1/2c. flour 3 T. sugar 1 1/2t. baking powder 1/2 t. baking soda 1/4 t. salt 3 T margarine 1 c. buttermilk In large bowl, combine flour, sugar, baking powder, baking soda, and salt. Using fingers or two knives, cut in margarine until mixture resembles small peas. With fork, stir in buttermilk just until soft dough forms. Drop by tablespoons in 12 mounds on top of hot fruit filling. Bake at 400 25 minutes or until topping is golden brown and has risen. 8 servings
BEST BERRY CRUMBLE 2 cups blueberries 1 cup blackberries 1/4 cup sugar 1 Tbs. lemon juice 2/3 cup flour 1/2 cup packed brown sugar 6 Tbs. butter, cut into small pieces 1 tsp. ground cinnamon 3/4 cup old-fashioned oats Whipped Cream Topping or vanilla ice cream 1. Preheat oven to 375. Adjust oven rack to upper third. Toss blueberries and blackberries with sugar, lemon juice, and tsp. flour. Turn into 9" pie plate. 2. In medium bowl, mix remaining flour, brown sugar, butter, cinnamon, and oats with fingers until crumbly. Sprinkle topping over berries. 3. Bake 30 to 35 minutes until fruit is bubbly and top is browned. Serve warm with Whipped Cream Topping or vanilla ice cream. Makes 4 servings. Per serving: 500 cals. (34% from fat); 19 g fat.
PEANUT BUTTER PIE 1 3-oz. cream cheese 1 8-oz. Cool Whip 1 box powdered sugar 1 9-inch graham cracker 3/4 c. peanut butter crust Mix softened cream cheese, sugar and peanut butter. Add Cool Whip. Put in crust and chill.
EASY CHEESECAKE 1 package (18-1/4 ounces) yello cake mix 2 tablespoons vegetable oil 4 eggs 2 packages (8 ounces each) cream cheese, softened 1/2 cup sugar 1-1/2 cups milk 3 tablespoons lemon juice 1 tablespoon vanilla extract Optional for garnish: cherries, strawberries, whipped cream and/or drizzled melted chocolate Set aside 1 cup dry cake mix. Combine remaining mix with oil and 1 egg until crumbly; press into the bottom and up the sides of a 10-inch springform pan. Set aside. In a mixing bowl beat the cream chesse and sugar. Add remaining eggs and the reserved cake mix; beat for 1 minute. Gradually add milk, lemon juice and vanilla, beating on low until smooth. Pour into crust. Bake at 300 for 1 hour and 10 minutes. Cool; refrigerate 8 hours or overnight. Garnish as desired. Store in the refrigerator. Yield: 8-10 servings.
CHERRY CRUMBLE Makes 16 servings at $0.22 each. Prep: 10 minutes. Bake: at 375 for 40 to 45 minutes. 6 tablespoons unsalted butter or margarine 1 cup plus 2 tablespoons all-purpose flour 1/2 cup old-fashioned rolled oats 6 tablespoons firmily packed light-brown sugar 1 tablespoon grated lemon zest 1/8 teaspoon salt 1 can (1 pound 5 ounces) cherry pie filling 1. Preheat oven to 375. 2. Melt butter in large, heavy saucepan over medium heat, stirring occasionally. Remove from heat. 3. Stir in flour, oats, brown sugar, lemon zest and salt until dry, crumbly dough forms. 4. Press about two-thirds of dough (about 1 2/3 cups) into bottom of 9 x 9 x 2-inch-square baking pan, making firm, even layer. Spread cherry pie filling over top and sprinkle with remaining crumb mixture. 5. Bake in preheated 375 oven for 40 to 45 minutes until lightly browned. Serve warm or at room temperature. Nutrient Value Per Serving: 135 calories, 2 g protein, 5 g fat, 23 g carbohydrate, 68 mg sodium, 12 mg cholesterol. Exchanges: 1/2 starch/bread, 1 fruit, 1 fat.
SPEEDY PEACH-CHERRY CRISP Makes 8 servings at $0.54 each. Prep: 15 minutes Bake: at 375 for 30 minutes. 2 cans (16 ounces each) natural-style sliced cling peaches, packed in lightly sweetened peach juice 1 package (12 ounces) frozen dry-pack cherries 1/2 cup sugar 3 tablespoons all-purpose flour 1 teaspoon ground ginger 1 1/2 cups low-fat granola Cherry-chocolate-chip ice cream (optional) 1. Heat oven to 375. Coat 13 x 9 x 2-inch baking dish with nonstick cooking spray. 2. Mix peaches, cherries, sugar, flour and ginger in large bowl. Spread into pan. Sprinkle granola over fruit. 3. Bake in 375 oven 30 minutes. Serve hot or warm with scoops of ice cream if desired. Nutrient Value Per Serving: 227 calories, 3 g protein, 1 g fat, 55 g carbohydrate, 40 mg sodium, 0 mg cholesterol. Exchanges: 2/5 starch/bread, 2 1/4 fruit.
APPLESAUCE NUT COOKIES 1/2 c. shortening 1/2 c. brown sugar 1/2 c. sugar 1 egg 1/2 c. applesauce 1/4 c. raisins 1/2 c. chopped nuts 2 c. flour 1/4 t. salt 1/4 t. cinnamon 1/4 t. soda 1 t. baking powder 1 t. vanilla Cream shortening and sugars. Add egg. Sift dry ingredients. Add to creamed mixture. Add applesauce, nuts, raisins, and vanilla. Drop by t. on baking sheet. Bake at 400 for 10 minutes.
NO COOK CHOCOLATE FUDGE 2 squares Baker's Unsweetened Chocolate 1 pkg. (3 ounces) cream cheese 2 cups sifted confectioners' sugar 1 tsp. vanilla Dash of salt 1/2 cup chopped pecans Melt chocolate over hot water. Cream the cheese until soft and smooth. Add sugar gradually blending well. Stir in melted chocolate. Add vanilla, salt and nuts, mix well. Press into buttered 9 x 5-inch pan. Chill in refrigerator until firm (about 15 min.) out into 20 pieces when chilled.
DUMP CAKE
1 can cherry pie filling
1 can crushed pineapple
1 box yellow cake mix
1 stick butter or margarine
1 bag pecan pieces
Dump cherries and crushed pineapple in 9 x 12-inch pan.
Sprinkle box of dry cake mix on top. Melt butter and pour over
dry cake mix. Sprinkle pecan pieces over cake. Bake at 350
degrees for 30 minutes.
Chocolate-nut Pie 1 9-inch unbaked pie shell 2 eggs, beaten 1 cup sugar 1/4 cup cornstarch 1/2 cup butter, melted 2 tablespoons bourbon 1 cup chopped pecans 1 cup semisweet chocolate chips Bourbon-flavored topping (note follows) In a small bowl, beat eggs. Combine sugar and cornstarch. Gradually add to eggs. Mix until blended. Add melted butter and bourbon. Stir to blend. Stir in pecans and chocolate chips. Pour into un-baked pie shell. Bake in a 350-degree over for 45 to 50 minutes. Cool 1 hour. Serve warm topped with bouron-flavored topping. Mkes 1 9-inch pie. Planning ahead: Prepare pie and bake according to recipe. Do not make the bourbon-flavored topping until day of serving. After baking, allow pie to cool completely. Slip into a zip-lock bag, zip almost closed. Insert a drinking straw into opening and suck out air. Slip straw out of bag and immediately zip up opening. There should be no air remaining in the bag. Freeze. Remove pie from freezer several hours before serving. The pie can be warmed in the oven or in the microwave. Borboun-flavored topping: Mix 1 cup dairy topping with 1 tablespoon bourbon, or to taste, until well-blended. Refrigerate until ready to use. Or add a teaspoon or 2 of bourbon to lightly sweetened whipped cream.
Angel Food Pie 3 egg whites 1 cup cream 1/4 teaspoon salt 1/4 cup sugar 1/4 teaspoon cream of tartar 1/2 teaspoon vanilla 1/2 cup sugar 1/2 cup chopped nuts 1 teaspoon vanilla 1 (9-inch) pastry shell, baked Beat egg whites, cream of tartar, and salt until stiff. Add 1/2 cup sugar and 1 teaspoon vanilla. Beat mixture until it forms stiff peaks. Pour into pastry shell. Place in slow oven (200-250); bake until slightly brown(watch closely). Remove from oven and cool. Whip cream; add sugar, and vanilla. Spread over cooled pie. Sprinkle with nuts.
Last revised February 22, 2015.
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