Baking

<body topmargin=0 leftmargin=0 marginheight=0 marginwidth=0> <table cellpadding=0 cellspacing=0 border=0 height="100%"><tr> <td valign="top" width=200 BGCOLOR="#003333" TEXT="#F7F7FF" background="093d4c00dduajq.gif"> <div> <TABLE BORDER="0" CELLPADDING="2" CELLSPACING="0" WIDTH="95" BORDERCOLORLIGHT="#C0C0C0" BORDERCOLORDARK="#808080" FRAME="BOX" RULES="ALL" ALIGN="BOTTOM" HSPACE="0" VSPACE="0" > <tR> <tD VALIGN=TOP HEIGHT= 46 WIDTH="91"><IMG BORDER="0" SRC="1x1.gif" HEIGHT="46" ALIGN="bottom" WIDTH="91" HSPACE="0" VSPACE="0"></tD> </tR> </TABLE></div> <bR> <div> <IMG SRC="17d699f0.jpg" border=0 width="105" height="159" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></div> <div>  <embed src="HTMLobj-496/cheatin.mid" autostart="true" loop="true" hidden="true">  </div> </td> <td valign="top" BGCOLOR="#BBBBBB" TEXT="#080000"> <div> <FONT SIZE="5" COLOR="#003333" FACE="Arial" ><B>The Santos Webpage</B></FONT>     |     <A HREF="index.htm" TARGET="_top" TITLE="The Santos Webpage"><U>home</U></A></div> <div> <A HREF="id30.htm" TARGET="_top" TITLE="Recipes (Volume I)"><U>Recipes (Volume I)</U></A></div> <div> Baking</div> <bR> <bR> <DIV ALIGN="LEFT"></DIV> <div> <B>BAKING</B></div> <bR> <bR> <div> <B>APPLE SPRING ROLLS</B></div> <div> 6 Small Granny Smith Apples 4oz. each</div> <div> 1/3 cup Sugar</div> <div> 6 Tbsp. Butter</div> <div> 2 Tbsp. Calvados Brandy ( optional, sub apple juice)</div> <div> 1/8 tsp. Ground cinnamon</div> <div> 1/8 tsp. Ground Ginger</div> <div> 1/8 tsp. Nutmeg</div> <div> ½ Vanilla Bean</div> <div> ½ cup Raisins</div> <div> 1 Tbsp. Sugar</div> <div> 1 tsp. Lemon juice</div> <div> Pinch salt</div> <div> 1 pkg. spring roll wrappers </div> <div> 1. Peel, core and cut the apple into ½ inch squares. </div> <div> 2. In a 1 quart saute pan add the sugar stir till caramelized. </div> <div> 3. Add apple saute. </div> <div> 4. Add butter, cinnamon, ginger, nutmeg, and scraped ½ vanilla bean. </div> <div> 5. Add Calvados </div> <div> 6. Cook for 2 minutes, tender. </div> <div> 7. Remove from heat and add 1 Tbsp. sugar 1 Tsp. lemon juice and pinch of salt. </div> <div> 8. Scoop out 1/2 of the sauteed apples with all of the liquid.</div> <div> 9. Place in a food processor. </div> <div> 10. Process fairly smooth, then add raisins. </div> <div> 11. Remove "apple puree" from food processor and combine with the remaining apples. </div> <div> 12. Fold together. </div> <div> 13. Reserve until ready to roll up spring rolls. </div> <div> 14. Place the spring roll wrappers down on the table with the point facing you.</div> <div> 15. Spoon 3 tablespoons of apple compote in a line 2 inches from the bottom point. </div> <div> 16. Fold up the spring roll. </div> <div> 17. Fry in 350 degree oil for 2 minutes. </div> <div> 18. Remove from oil, place on towels. </div> <div> 19. Dust with confections sugar. </div> <div> <I><B>Serve with Cranberry Caramel Dipping Sauce </B></I></div> <DIV ALIGN="LEFT"></DIV> <div> 8 oz. Sugar</div> <div> 4 Tbsp. Water</div> <div> 1 tsp. lemon</div> <div> 1/4 cup orange</div> <div> 8 oz. Cranberry Juice</div> <div> 1 Star Anise </div> <div> 1. In a quart sauce pot combine the sugar, water, and lemon juice. </div> <div> 2. Stir till dissolved. </div> <div> 3. Place over a medium heat cook till blond in color. </div> <div> 4. Meanwhile pour the 8 oz. of cranberry juice and star anise in a small</div> <div> sauce pot. </div> <div> 5. Place over medium heat and stir reducing to ½ cup. </div> <div> 6. When the sugar reaches blond color, remove from heat and add the reduced cranberry juice.</div> <bR> <DIV ALIGN="LEFT"></DIV> <div> <B>BANANA BREAD (CLASSIC)</B></div> <div> Banana bread is a perennial favorite. It has everything: deep flavor, great texture, and the ability to fill your house with the aroma of a bakery. This recipe makes a single loaf of bread that is rich, moist, and very "banana-y." Note that the easiest way to mash bananas is to pulse them in a food processor or blender until they're the consistency you prefer. </div> <DIV ALIGN="LEFT"></DIV> <div> 1 c sugar </div> <div> ½ c butter, at room temperature </div> <div> 3 ripe bananas, mashed </div> <div> 2 eggs, beaten, at room temperature </div> <div> 2 c flour </div> <div> 1 tsp baking soda </div> <div> 1/4 tsp salt </div> <div> ½ to 1 c chopped walnuts (optional) </div> <div> Preheat oven to 350 degrees. Grease an 8" or 9" loaf pan. </div> <div> Cream butter and sugar. Add bananas and eggs. Beat well. Sift flour, baking soda, and salt together; add to batter, mixing until all dry ingredients are moistened. Add chopped walnuts, if you're using them. </div> <div> Pour into loaf pan and bake 1 hour. </div> <bR> <bR> <DIV ALIGN="LEFT"></DIV> <div> <B>BASIC MUFFINS</B></div> <div> 1 3/4 cups all-purpose flour</div> <div> 1/3 cup sugar</div> <div> 2 teaspoons baking powder</div> <div> 1/4 teaspoon salt</div> <div> 1 beaten egg</div> <div> 3/4 cup milk</div> <div> 1/4 cup cooking oil</div> <div> 3/4 cup fresh or frozen blueberries, pitted</div> <div> cherries, or diced peeled peaches or apples (optional)</div> <div> 1 teaspoon finely shredded lemon peel, (optional)</div> <div> Lightly grease ten or twelve 2 ½ -inch muffin cups or line with paper baking cups; set aside.</div> <div> In a medium mixing bowl stir together flour, sugar, baking powder, and salt. Make a well in the center. In a small mixing bowl combine egg, milk, and oil; add all at once to flour mixture.</div> <div> Stir just till moistened. (The batter should be lumpy.) Stir in fruit and/or lemon peel, if desired. Fill prepared muffin cups two-thirds full. Bake in a preheated 400 degree oven about 20 minutes, or till golden. Remove from pans; cool slightly on racks.</div> <bR> <DIV ALIGN="LEFT"></DIV> <div> <B>BEST EVER BANANA MUFFINS </B></div> <div> - 3 large bananas. </div> <div> - 1 egg. </div> <div> - 1 teaspoon of baking powder. </div> <div> - 1 & cups of four. </div> <div> - 3/4 cup of sugar. </div> <div> - 1 teaspoon of baking soda. </div> <div> - teaspoon of salt. </div> <div> - 75 g of melted butter. </div> <div> 1. Mash up the bananas. </div> <div> 2. Add the sugar and the slightly beaten egg. </div> <div> 3. Add the melted butter. </div> <div> 4. Add the batter to the dry ingredients. </div> <div> 5. Bake the mixture at 190 degrees Celsius (375 F) for 20 minutes. </div> <bR> <DIV ALIGN="LEFT"></DIV> <div> <B>BLACKBERRY COBBLER</B> </div> <div> 1 2/3 cups flour </div> <div> 2 tsp baking powder </div> <div> 3/4 cup sugar </div> <div> 3/4 tsp salt </div> <div> 1 tbs melted butter </div> <div> 1 cups milk </div> <div> 6 cups berries </div> <div> Sift flour, sugar, baking powder & salt together in a bowl. Add milk & melted butter and stir until smooth. Spread batter over bottom of buttered baking dis 9 x 13 x 2. Sprinkle berries over batter. Combine 1 cup water, 1 cup sugar & 3 tbs butter in saucepan and bring to a boil. Pour over berries. Bake at 400 degrees for 40 minutes or until nicely browned. </div> <bR> <DIV ALIGN="LEFT"></DIV> <div> <B>BOSTON BROWN BREAD </B></div> <div> "New England Classic" recipe is the perfect accompaniment to our baked beans recipe from Wednesday. A slice or two of this moist, cake-like bread with a bowl of baked beans will satisfy the most demanding epicure. Try topping it with cream cheese, applesauce, cranberry relish, or just plain butter. </div> <DIV ALIGN="LEFT"></DIV> <div> 2 cups (500 ml) buttermilk </div> <div> 3/4 cup (180 ml) dark molasses </div> <div> 3/4 cup (180 ml) seedless raisins </div> <div> 1 cup (250 ml) rye flour* </div> <div> 1 cup (250 ml) whole wheat or Graham flour* </div> <div> 1 cup (250 ml) yellow corn meal </div> <div> 3/4 tsp (4 ml) baking soda </div> <div> 1 tsp (5 ml) salt </div> <div> 1 Tbs (15 ml) butter, softened </div> <div> * Available in finer supermarkets and most health food stores. </div> <div> Beat the molasses and buttermilk vigorously together with a wooden spoon in a large bowl. </div> <div> Stir in the raisins. Combine the dry ingredients and mix them into the buttermilk mixture one cup at a time, stirring well after each addition. </div> <div> Thoroughly wash and dry two empty 28 oz (794 g) tin cans and coat the insides with the butter, using a pastry brush. </div> <div> Divide the batter evenly between the cans. Cover each can loosely with a circle of buttered wax paper and then with a circle of aluminum foil. The foil and waxed paper should be puffed up, like a chef's hat. Tie the wax paper and foil in place with kitchen string. </div> <div> Place the cans in a large pot with enough boiling water to come about 3/4 of the way up the sides of the cans. Return the water to a boil, cover the pot tightly, and reduce the heat to low. </div> <div> Steam the bread for 2 hours and 15 minutes. Remove the wax paper and foil immediately and turn the bread out of the cans if you plan to serve it immediately. Or you can leave the bread in the cans with the foil and paper in place and steam it 10 to 15 minutes to reheat the loaves before serving at a later date. The cooked loaves, with the covers intact, can safely be kept in the refrigerator for a week to ten days. Makes two 5+1/2 by 3 inch (16 x 8 cm) loaves. </div> <bR> <DIV ALIGN="LEFT"></DIV> <div> <B>BROWNIES </B></div> <div> Preheat Oven at 350 Degrees </div> <div> Cup Flour </div> <div> 1/3 Cup Hershey's Cocoa </div> <div> (You can use another cocoa) </div> <div> 1/4 Tsp. Baking Powder </div> <div> 1/4 Tsp. Salt </div> <div> 1 Cup Sugar </div> <div> 1 Tsp. Vanilla </div> <div> 2 Eggs(Medium) </div> <div> Cup Oil </div> <div> Put ingredients in large bowl in order of recipe. Mix together well and spread in a greased 9" square pan. You can also add walnuts, mini m&m's, chocolate chips, etc. Bake for 20-25 minutes. Each oven is different so it may take a little longer. When cool in pan, cut into squares. Makes about 16 small brownies. They don't last long in my house. Yummy! You can "Double" the recipe and make fuller brownies! Enjoy! </div> <bR> <DIV ALIGN="LEFT"></DIV> <div> <B>CANDY BAR BROWNIES</B></div> <div> 1 (18.25 ounce) box German chocolate cake mix</div> <div> 3/4 cup melted butter or margarine</div> <div> 2/3 cup sweetened condensed milk</div> <div> 20 miniature snickers or milky way candy bars (approx.)</div> <div> 1 Mix cake mix with melted butter or margarine and condensed milk. Spread out ½ of the mixture into a 9 x 13 inch pan.</div> <div> 2 Bake at 350 degrees F (175 degrees C) for 10 minutes.</div> <div> 3 Slice candy bars into little slices. Lay these on top of the baked crust. With the remaining batter-crumble it on top of the candy bars. It will have a crumbly texture. No need to spread it on top to make it smooth.</div> <div> 4 Put it back into the oven and bake it for another 20 minutes. Makes 1 dozen</div> <bR> <DIV ALIGN="LEFT"></DIV> <div> <B>CAPPUCCINO BROWNIES</B></div> <div> 2 pounds semisweet chocolate chips</div> <div> 1/4 cup instant coffee</div> <div> 1 cup butter, unsalted</div> <div> 2 cups white sugar</div> <div> 8 eggs</div> <div> 3 tablespoons vanilla extract</div> <div> 1 teaspoon ground cinnamon</div> <div> 1 teaspoon salt</div> <div> 2 cups all-purpose flour</div> <div> 1 Preheat the oven to 375 degrees F (190 degrees C).</div> <div> 2 Place the chocolate chips and the coffee granules in a double boiler over simmering water. Cook over medium heat until the chocolate melts, stirring occasionally.</div> <div> 3 Beat the butter in a bowl until fluffy. Add the sugar gradually, beating constantly and scraping sides of bowl as necessary. Beat in the eggs 2 at a time. Beat for 3 minutes or until the mixture is pale yellow.</div> <div> 4 Add the vanilla, cinnamon and salt and mix well. </div> <div> 5 Beat in the chocolate mixture until combined. Beat in the flour until smooth and creamy.</div> <bR> <bR> <div> 6 Spoon the batter into 4 lightly greased and floured 8 inch square baking pans. Bake for 35 minutes or until the edges pull from the sides of the pans. Cool on a wire rack. Chill, covered, for 8 to 12 hours. Cut the cold brownies into bars to serve. Makes 6 dozen</div> <bR> <DIV ALIGN="LEFT"></DIV> <div> <B>CARAMEL BROWNIES</B></div> <div> 2/3 cup evaporated milk</div> <div> 1 (18.25 ounce) box German chocolate cake mix</div> <div> 3/4 cup butter</div> <div> 1 cup semisweet chocolate chips</div> <div> 1 cup chopped nuts</div> <div> 1 (12 ounce) bag caramels</div> <div> 1 Preheat oven to 350 degrees F (175 degrees C). Grease one 8x10 inch baking pan.</div> <div> 2 Combine cake mix, ½ of the evaporated milk, the butter or margarine and the chopped nuts. Mix until combined and spread ½ of the batter into the prepared pan.</div> <div> 3 Bake at 350 degrees F (175 degrees C) for 6 minutes.</div> <div> 4 Melt the caramels and the remaining evaporated milk.</div> <div> 5 Remove brownies from oven. Sprinkle chocolate chips over the brownies then pour the melted caramel mixture over the top. Spread the remaining batter over the top of the caramel. Return pan to oven and bake for an additional 18 minutes. Let brownies cool before serving. Makes 1 -8x10 inch pan</div> <bR> <bR> <DIV ALIGN="LEFT"></DIV> <div> <B>CHEESECAKE BROWNIES</B></div> <div> 1 pkg (19.8 ox) fudge brownie mix</div> <div> 1 pkg (8 oz) Philadelphia Cream Cheese, softened</div> <div> 1/3 cup sugar</div> <div> ½ tsp. vanilla</div> <div> 1 egg</div> <div> PREPARE brownie mix as directed on package. Pour into grease 13 x 9 inch baking pan.</div> <div> BEAT cream cheese with electric mixer on medium speed until smooth. Add sugar, mixing until blended. Add egg and vanilla; mix just until blended.</div> <div> POUR cream cheese mixture over brownie mixture, cut through batter with knife sever times for marble effect.</div> <div> BAKE at 350 degrees F for 35 to 40 minutes or until cream cheese mixture is lightly browned. Cool; cut into squares. Makes 24.</div> <div> Note: Do not use brownie mixes that include a syrup pouch/can.</div> <bR> <bR> <DIV ALIGN="LEFT"></DIV> <div> <B>CHOCOLATE CHIP CHEESECAKE BROWNIES</B></div> <div> 1 cup shortening</div> <div> 1 cup brown sugar</div> <div> ½ cup white sugar</div> <div> 1 teaspoon vanilla extract</div> <div> 3 eggs</div> <div> 2 cups all-purpose flour</div> <div> 1 teaspoon baking soda</div> <div> ½ teaspoon salt</div> <div> 1 ½ cups semisweet chocolate chips</div> <div> 2 (8 ounce) packages cream cheese</div> <div> 1/4 cup white sugar</div> <div> 2 eggs</div> <div> 1 cup pecans, chopped</div> <div> 1 First make the blond brownie dough. In a large bowl, cream together shortening, brown sugar, ½ cup white sugar. Beat in 3 eggs, and add vanilla. In another bowl, combine flour, baking soda, and salt; add to creamed mixture. Stir chocolate chips into the dough.</div> <div> 2 Prepare the cream cheese batter by blending together the cream cheese, 1/4 cup white sugar, and 2 eggs.</div> <div> 3 Spread ½ of chocolate chip dough in bottom of greased 9 x 13 inch pan. Pour cream cheese batter on top of dough. Sprinkle with pecans. Drop remaining chocolate chip batter over filling. Don't worry if there are gaps--the batter will spread.</div> <div> 4 Bake for 45 minutes at 350 degrees F (175 degrees C). Let the brownies cool in the pan before cutting into bars. Makes 2 dozen</div> <bR> <DIV ALIGN="LEFT"></DIV> <div> <B>CHOCOLATE CHIP COOKIES</B> </div> <div> cup unsalted butter, softened </div> <div> 1 cup brown sugar </div> <div> 3 tablespoons granulated sugar </div> <div> 1 egg </div> <div> 2 teaspoons vanilla extract </div> <div> teaspoon baking soda </div> <div> teaspoon baking powder </div> <div> teaspoon salt </div> <div> 1 3/4 cups flour </div> <div> 1 teaspoons instant coffee, slightly crushed </div> <div> 8 oz. semisweet chocolate chips </div> <div> 1. Cream the butter with the sugars until fluffy. </div> <div> 2. Beat in the egg and the vanilla extract </div> <div> 3. Combine the dry ingredients and beat into the butter mixture. </div> <div> 4. Stir in the chocolate chips. </div> <div> 5. Drop by large spoonfuls onto a greased cookie sheet. </div> <div> 6. Bake at 375 degrees for 8-10 minutes, or 10-12 minutes for a crispier cookie. </div> <bR> <DIV ALIGN="LEFT"></DIV> <div> <B>CHOCOLATE FUDGE</B></div> <div> ½ c butter </div> <div> 2-1/4 c sugar </div> <div> 6 tbsp cocoa </div> <div> 1 tbsp light corn syrup </div> <div> 1 small can (10 tbsp) evaporated milk </div> <div> Line bottom and sides of an 8" square baking dish with foil. Mix all ingredients in a large saucepan. Cook and stir to soft-ball stage (236 degrees). Remove from heat. Stir vigorously with a wooden spoon until fudge begins to thicken and lose its gloss. Pour into pan; score cutting lines with a serrated knife. </div> <bR> <bR> <DIV ALIGN="LEFT"></DIV> <div> <B>CINNABON ROLLS</B></div> <div> <I><B>ROLLS:</B></I></div> <DIV ALIGN="LEFT"></DIV> <div> ½ cup warm water</div> <div> 2 packages dry yeast</div> <div> 2 Tbs. sugar</div> <div> 3 ½ oz. pkg. vanilla pudding mix</div> <div> ½ cup margarine -- melted</div> <div> 2 eggs</div> <div> 1 teas. salt</div> <div> 6 cups flour</div> <div> <I><B>CREAM CHEESE FROSTING:</B></I></div> <DIV ALIGN="LEFT"></DIV> <div> 8 oz cream cheese</div> <div> ½ cup margarine</div> <div> 1 teas. vanilla</div> <div> 3 cups confectioner's sugar</div> <div> 1 Tbs. milk</div> <div> To make frosting, mix all ingredients until smooth.</div> <div> In a bowl combine water, yeast and sugar. Stir until dissolved. Set aside.</div> <div> In large bowl, take pudding mix and prepare according to package directions. Add margarine, eggs and salt. Mix well. Then add yeast mixture. Blend.</div> <div> Gradually add flour; knead until smooth. Place in a greased bowl. Cover and let rise until doubled.</div> <div> Punch down dough and let rise again.</div> <div> Then roll out on floured board to 34 x 21" size. Take 1 cup soft butter and spread over surface. In bowl, mix 2 cups brown sugar and 4 teas. cinnamon. Sprinkle over top. Roll up very tightly. With knife, put a notch every 2". Cut with thread or knife.</div> <div> Place on lightly greased cookie sheet 2" apart. Take hand and lightly press down on each roll. Cover and let rise until double again. Bake at 350 15-20 minutes. Remove when they start to turn golden. DON'T OVER BAKE. </div> <div> Frost warm rolls with Cream Cheese Frosting Makes about 20 very large rolls.</div> <bR> <bR> <DIV ALIGN="LEFT"></DIV> <div> <B>CZECHOSLOVAKIAN COOKIES </B></div> <div> Mix together: </div> <DIV ALIGN="LEFT"></DIV> <div> 1 stick pure butter </div> <div> 1 cup granulated sugar </div> <div> 2 egg yolks </div> <div> 2 cups flour </div> <div> 1 cup chopped walnuts </div> <div> Press half the dough in bottom of greased 9 x 9 Pyrex dish. Spread over dough mixture cup strawberry jam (any jam of your choice could be used). Top with remainder of dough (flatten balls of dough in hand and lay on top until all jam is covered) Bake 1 hour 325 degrees. Cut on rack - then cut into small squares. </div> <bR> <DIV ALIGN="LEFT"></DIV> <div> <B>DOUBLE CHOCOLATE COOKIES</B></div> <div> 8 oz. semi-sweet chocolate squares</div> <div> 8 oz. chocolate chips</div> <div> 1 cup sugar</div> <div> 1/4 cup butter</div> <div> 2/3 cup flour</div> <div> 2 eggs</div> <div> ½ tsp. baking powder</div> <div> 2 tsp. vanilla</div> <div> 1 cup chopped walnuts or pecans</div> <div> 1/4 tsp. salt</div> <div> Melt butter and chocolate squares in a saucepan and set aside.</div> <div> Combine eggs, sugar and vanilla; add melted chocolate and butter. Stir in flour, baking powder and salt followed by chocolate chips and nuts. Spoon onto a greased baking sheet and bake for 12 - 15 minutes at 325 degrees.</div> <bR> <DIV ALIGN="LEFT"></DIV> <div> <B>EASY GARLIC BREAD</B></div> <div> 1 loaf French Bread</div> <div> 1/4 cup butter</div> <div> 2 cloves garlic, minced</div> <div> 3 Tbsp. fresh parsley, chopped</div> <div> Parmesan cheese, grated</div> <div> Slice the loaf of bread in half lengthwise. Saute garlic in the butter; add fresh parsley. Pour this mixture over the bread and sprinkle with Parmesan cheese. Bake in a 400 degree oven for about 10 minutes or until lightly brown.</div> <bR> <bR> <DIV ALIGN="LEFT"></DIV> <div> <B>EVERYONE'S FAVORITE NO-BAKE COOKIES</B></div> <div> Make these for your family; take a plate to work; bring them along to a potluck. Wherever you serve them, you'll hear cries of "These are my favorite kind of cookie!" They're everyone's favorite, but many people claim that they can't make them--some crisis always strikes. The secret lies in the proportion of ingredients, but also in the cooking time: Boil the mixture 1 minute--no less, or they won't set; no more, or they'll crumble apart. Makes about 2 dozen. </div> <DIV ALIGN="LEFT"></DIV> <div> 2 c sugar </div> <div> ½ c milk </div> <div> ½ c unsweetened cocoa </div> <div> ½ c butter </div> <div> 3 c quick oats </div> <div> ½ c peanut butter </div> <div> 1 tsp vanilla </div> <div> Place oats, peanut butter, and vanilla in a large bowl. Set aside. </div> <div> Combine sugar, milk, cocoa, and butter in a large saucepan. Bring to a boil; boil 1 minute (no longer!). Remove from heat. Pour over oat mixture; stir well. </div> <div> Drop by large spoonfuls onto waxed paper and let cool. </div> <bR> <DIV ALIGN="LEFT"></DIV> <div> <B>FUDGE</B></div> <div> <B>Quick-N-Easy Vanilla Fudge</B></div> <DIV ALIGN="LEFT"></DIV> <div> 1 box of powdered sugar (16 oz)</div> <div> ½ cup granulated sugar</div> <div> 1/4 cup milk</div> <div> 1/4 tsp salt</div> <div> ½ cup chopped walnuts</div> <div> 1 tablespoon vanilla extract</div> <div> 1 stick of butter(room temperature) </div> <div> Put everything except the vanilla and nuts in a large bowl and top with the butter. Microwave on high for 3 minutes.</div> <div> Add the vanilla and nuts and stir well for about 3 minutes.</div> <div> Sometimes, while stirring, I add a little more powdered sugar.</div> <div> Pour into a greased loaf pan or any kind of pan you have around, depending on whether you want thick or thin pieces.</div> <div> Chill in the fridge a couple of hours before slicing. </div> <div> <B>Vanilla Fudge with Nuts</B></div> <DIV ALIGN="LEFT"></DIV> <div> 4 c Sugar</div> <div> 2 tbs Butter</div> <div> 1 lg Can evaporated milk</div> <div> 1 sm Jar marshmallow fluff</div> <div> 1 t Vanilla</div> <div> 1 c Chopped nuts</div> <div> Cook sugar, butter and evaporated milk, stirring constantly, until a medium firm ball is formed when dropped in cold water (about 25 minutes). Cool slightly. Add marshmallow fluff and vanilla. Beat until cool and creamy. Pour into a buttered 8 inch square pan. Chill until firm.</div> <div> <B>Blue Berry Cheesecake Euphoria Fudge </B></div> <DIV ALIGN="LEFT"></DIV> <div> 1/4 cup Butter or Margarine (½ stick)</div> <div> 2 ½ cup Sugar</div> <div> 2/3 cup Evaporated Milk (or Small 5 oz can)</div> <div> 10-12 oz Vanilla Chips</div> <div> 2-3 oz Neufchatel Cheese or Cream Cheese</div> <div> 5 oz Marshmallow Creme (more than half but not all the jar)</div> <div> 1 ½ cup Dried Blue Berries</div> <div> 1 tsp Vanilla Extract</div> <div> 1 tsp Butter Flavor (imitation)</div> <div> Previously set aside 1-2 cups of blueberries washed in lemon juice. Make a small cut or hole in each berry and let dry on waxed paper for 1 day (until roughly the consistency of fresh raisins). The drying is important since fresh fruits (which contain lots of water) can ruin a fudge.</div> <div> Line a 9" x 9" pan with aluminum foil and set aside. Let the cream cheese come to room temperature.</div> <div> Heat milk at Medium setting until warm then add sugar. Bring to a rolling boil (Med-High) while stirring constantly with a wooden spoon. Add the marshmallow creme and butter. Bring back to a rolling boil for [5 ½] minutes by the clock (start timing once the rolling boil resumes). Add the cream cheese to the boiling mixture about 1 minute before the end of the boil. Cut into small sections to allow easy melting.</div> <div> Remove from heat and add vanilla chips and blueberries. Stir until creamy and all chips are melted. Now stir in vanilla extract and butter flavor.</div> <div> Mix thoroughly and pour into prepared pan. Cool. Remove from pan, remove foil, cut into squares. </div> <div> <B>Rocky Road Fudge</B></div> <DIV ALIGN="LEFT"></DIV> <div> Yields: about 3 dozen squares</div> <div> 1 can (5 ounces) evaporated milk </div> <div> 1 2/3 cups sugar </div> <div> ½ teaspoon salt </div> <div> 2 ½ cups miniature marshmallows, divided </div> <div> 1 ½ cups (9 ounces) semisweet chocolate chips </div> <div> 1 cup peanuts, divided </div> <div> 1 teaspoon vanilla extract </div> <div> Coat an 8-inch square baking dish with nonstick cooking spray. In a large saucepan, combine the evaporated milk, sugar, and salt over low heat. Bring to a boil and allow to boil for 5 minutes, stirring constantly. Remove from the heat and add 2 cups marshmallows, the chocolate chips, 3/4 cup peanuts, and the vanilla, stirring until the marshmallows and chocolate chips are melted. Pour into the baking dish. Top with the remaining ½ cup marshmallows and 1/4 cup peanuts, gently pushing them into the fudge. Allow to cool until firm, then cut into 1-inch squares. Serve, or store in an airtight container until ready to serve.</div> <div> <B>Strawberry Divinity Fudge</B></div> <DIV ALIGN="LEFT"></DIV> <div> 2 c Sugar</div> <div> ½ c Water</div> <div> 1/4 tsp Cream of tartar</div> <div> 1 c Preserved strawberries</div> <div> 2 Egg whites</div> <div> Boil sugar, water, and cream of tartar to firm ball stage (248 F). Add strawberries which have been drained as dry as possible. Let come to a boil again.</div> <div> Pour slowly, beating constantly, over stiffly beaten egg whites. Beat until thick and fluffy. Pour into well-buttered pans. When firm cut in squares. Any thick preserves or candied fruit may be substituted for strawberries.</div> <bR> <bR> <DIV ALIGN="LEFT"></DIV> <div> <B>FUDGY PEANUT BUTTER CHIP MUFFINS </B></div> <div> 1 c Applesauce </div> <div> 1 c Quick-cooking rolled oats </div> <div> 1/4 c Butter or margarine -- softened </div> <div> 1 c Granulated sugar </div> <div> 1 c Packed light brown sugar </div> <div> 1 Egg </div> <div> 1 tsp Vanilla extract </div> <div> 3/4 c All-purpose flour </div> <div> 1/4 c HERSHEY'S Cocoa -OR European Style Cocoa </div> <div> 1 tsp Baking soda </div> <div> 1/4 tsp Ground cinnamon (optional) </div> <div> 1 c REESE'S Peanut Butter Chips </div> <div> Powdered sugar (optional) </div> <div> Heat oven to 350 F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups. In small bowl, stir together applesauce and oats; set aside. In large mixer bowl, beat butter, granulated sugar, brown sugar, egg and vanilla until well blended. Add applesauce mixture; blend well. Stir together flour, cocoa, baking soda and cinnamon, if desired. Add to butter mixture, blending well. Stir in peanut butter chips. Fill muffin cups 3/4 full with batter. Bake 22 to 26 minutes or until wooden pick inserted in center comes out almost clean. Cool slightly in pan on wire rack. Sprinkle muffin tops with powdered sugar, if desired. Serve warm. 12 to 15 muffins</div> <div> VARIATION: FUDGY CHOCOLATE CHIP MUFFINS: Omit Peanut Butter Chips. Add 1 cup HERSHEY'S Semi-Sweet Chocolate Chips. </div> <bR> <bR> <DIV ALIGN="LEFT"></DIV> <div> <B>IRISH SODA BREAD</B></div> <div> 3.5 cup flour </div> <div> ½ tsp sugar </div> <div> ½ tsp salt </div> <div> ½ tsp baking soda </div> <div> 1 1/4 to 2 ½ (see note below) cup buttermilk </div> <div> 1. Lightly grease a heavy skillet (if making "soda farl," the flat version of soda bread), or preheat the oven to 450 degrees F (if making "soda cake," the round, more breadlike version).</div> <div> 2. Sift the dry ingredients together into a large bowl; make sure the soda is evenly distributed. </div> <div> 3. Make a well in the center of the dry mixture and add about half the buttermilk. Stir until you have a raggy dough that is very squashy but which looks more or less dry. Add more liquid sparingly until you achieve this texture. </div> <div> 4. Blend until all the flour has achieved this consistency; then turn out immediately onto a lightly floured board and knead for no more than a minute or a minute and a half. Over kneading makes this bread very tough, and it's very easy to overdo it. </div> <div> 5. If making soda cake, shape the dough into a circle about 8-9 inches across and about an inch and a half thick. Cut a cross on the top, about half an inch deep, and place on a floured baking sheet. Bake at 450 degrees F for 45-50 minutes.</div> <div> 6. If making soda farl, shape the dough into a circle about 9 inches by one inch thick and cut into four wedges or "farls." Place in the preheated skillet, with cut edges about half an inch apart. Cook slowly on the stove top over low-to-medium heat; it should take about 20 minutes for the farls to puff up and turn a light brown on the pan side. Turn them and cook for another 20 minutes.</div> <div> 7. For a softer crust on either soda cake or soda farl, wrap in a dishtowel after baking. </div> <div> 8. Notes: You will need somewhere between 1 1/4 and 2 1/2 cups of buttermilk, depending on how much liquid your flour tends to absorb. Try to avoid using regular milk. If you must, use baking powder instead of baking soda. Serves 8. </div> <bR> <DIV ALIGN="LEFT"></DIV> <div> <B>MACAROONS</B></div> <div> 4 cups almond slivers</div> <div> 1 and 1/3 cups sugar</div> <div> 8 egg whites</div> <div> 1 tsp. vanilla extract</div> <div> 2 Tbsp. butter</div> <div> Grind almonds with sugar in blender. Beat egg whites with vanilla and then gradually add to almonds/sugar mixture. Rub butter on two baking sheets. Spoon 1 Tbsp. of batter onto baking sheet for each cookie. Bake in preheated oven at 350 degrees for 20 minutes.</div> <div> Remove cookies from baking sheets and allow to cool.</div> <bR> <DIV ALIGN="LEFT"></DIV> <div> <B>MICHIGAN OATMEAL DATE BARS </B></div> <div> Here is a recipe for Oatmeal Date Bars that are just delicious in chilly weather, but good anytime. They are a #1 request with my family and friends. Hope you enjoy! </div> <DIV ALIGN="LEFT"></DIV> <div> 3/4 cup shortening (I use part butter and part Crisco) </div> <div> 1 cup brown sugar (packed) </div> <div> 1 3/4 cup sifted flour (sift first, then measure) </div> <div> teaspoon baking soda </div> <div> 1 teaspoon salt </div> <div> 1 cups quick cooking oats </div> <div> Date Filling: </div> <DIV ALIGN="LEFT"></DIV> <div> 2 cups chopped dates </div> <div> 2/3 cup sugar </div> <div> 2/3 cup water or fruit juice (apple is fine) </div> <div> teaspoon salt </div> <div> 1 teaspoon fresh lemon juice </div> <div> 1 teaspoon lemon zest </div> <div> 2 Tablespoons butter </div> <div> Combine all date filling ingredients and cook over low heat, stirring frequently until thick. About 10 to 15 minutes. Cool. Cream fats and sugar together. Sift flour, soda and salt together and add to creamed mixture. Add the oats and mix well to blend. Turn the crumb mixture into a 13 x 9 greased pan. Press and flatten with fingers to cover the bottom. Spread on the date filling. Cover with remaining crumb mixture. Bake at 400 25 - 30 minutes. Cool and cut into squares. </div> <bR> <bR> <DIV ALIGN="LEFT"></DIV> <div> <B>OATMEAL APPLESAUCE COOKIES</B></div> <div> 1/4 cup butter</div> <div> 2/3 cup sugar</div> <div> 1 and ½ cups flour</div> <div> 1 egg</div> <div> 3/4 cup applesauce</div> <div> 2/3 cup quick cooking oatmeal</div> <div> ½ tsp. baking powder</div> <div> pinch of salt</div> <div> 1 tsp. cinnamon</div> <div> 1/4 tsp. ground allspice</div> <div> ½ tsp. nutmeg</div> <div> ½ cup raisins (optional)</div> <div> Cream together butter and sugar. Stir in remaining ingredients and beat well. Drop tablespoon portions onto a greased cookie sheet and bake for 12 - 15 minutes at 350 degrees.</div> <bR> <DIV ALIGN="LEFT"></DIV> <div> <B>OATMEAL DATE BARS </B></div> <div> Here is a recipe for Oatmeal Date Bars that are just delicious in chilly weather , but good anytime. They are a #1 request with my family and friends. Hope you enjoy! </div> <DIV ALIGN="LEFT"></DIV> <div> 3/4 cup shortening (I use part butter and part Crisco) </div> <div> 1 cup brown sugar (packed) </div> <div> 1 3/4 cup sifted flour (sift first, then measure) </div> <div> teaspoon baking soda </div> <div> 1 teaspoon salt </div> <div> 1 cups quick cooking oats </div> <div> Date Filling: </div> <div> 2 cups chopped dates </div> <div> 2/3 cup sugar </div> <div> 2/3 cup water or fruit juice (apple is fine) </div> <div> teaspoon salt </div> <div> 1 teaspoon fresh lemon juice </div> <div> 1 teaspoon lemon zest </div> <div> 2 Tablespoons butter </div> <div> Combine all date filling ingredients and cook over low heat, stirring frequently until thick. About 10 to 15 minutes. Cool. Cream fats and sugar together. Sift flour, soda and salt together and add to creamed mixture. Add the oats and mix well to blend. Turn the crumb mixture into a 13 x 9 greased pan. Press and flatten with fingers to cover the bottom. Spread on the date filling. Cover with remaining crumb mixture. Bake at 400 25 - 30 minutes. Cool and cut into squares. </div> <bR> <DIV ALIGN="LEFT"></DIV> <div> <B>OLD FASHIONED RAISIN BARS</B></div> <div> 2 cups flour</div> <div> 1 cup raisins</div> <div> 1 tsp. baking soda</div> <div> 2 tsp. cinnamon</div> <div> 1/4 tsp. ground cloves</div> <div> 1 tsp. ground nutmeg</div> <div> 1/4 tsp. ground allspice</div> <div> 1/3 cup white sugar</div> <div> 1/3 cup light brown sugar</div> <div> 1 tsp. vanilla</div> <div> ½ cup vegetable oil</div> <div> ½ cup pecans, chopped</div> <div> 1 egg</div> <div> Confectioners sugar</div> <div> 1/4 - ½ cup water if necessary</div> <div> Grease a 13 x 9 inch baking dish. Combine all ingredients, except confectioner's sugar, in a large bowl and mix well; if the batter is too thick you may add 1/4 - ½ cup water. Pour in baking dish and bake for 20 minutes at 350 degrees. Allow to cool and sprinkle with confectioner's sugar. Cut into 1 inch squares.</div> <bR> <DIV ALIGN="LEFT"></DIV> <div> <B>PARMESAN DILL ROLLS</B></div> <div> 1/4 cup butter</div> <div> 1/3 cup milk</div> <div> 3 Tbsp. water</div> <div> Pinch of salt</div> <div> 2/3 cup flour</div> <div> 2 eggs</div> <div> 1 tsp. dried dill</div> <div> 1 cup Parmesan cheese, grated</div> <div> Combine butter, milk, water and salt in a large saucepan. Heat thoroughly over medium-high heat. Add flour and stir well. Place mixture in a bowl and add eggs, dill and Parmesan cheese mixing to form a batter. Drop individual rolls on a greased cookie sheet and bake for 18 - 20 minutes at 450 degrees. Yields 8 - 10 rolls</div> <bR> <bR> <DIV ALIGN="LEFT"></DIV> <div> <B>PASTIES </B></div> <div> Crust: </div> <div> 8 Cups of flour </div> <div> 3 cups shortening (Crisco) </div> <div> 2 tsp. salt </div> <div> 1 cup water </div> <div> 2 large eggs </div> <div> 2 Tablespoons vinegar </div> <div> Mix flour, shortening and salt well and add remaining ingredients. Do not handle dough more than necessary. Roll out dough into 9 inch circles. Put 8 - 10 ounces of pastie mixture on half of the dough, put a small pat of BUTTER on top of pastie mixture. Fold over top: tuck dough under the ingredients with side of hand. Fold crust up: crimp like pie crust. Carefully put each pastie on a cookie sheet. (Make an EGG wash: 1 large egg and cup water, beat well). Brush each pastie with egg wash and make a small slit the top of each pastie for steam to escape. Bake 45 to 60 minutes at 400 degree oven. Makes 10 - 12 Pasties. (Can make Pastie Pies) </div> <div> <I><B>PASTIE MIXTURE: </B></I></div> <DIV ALIGN="LEFT"></DIV> <div> 2 lbs. cubed round steak or ground pastie meat </div> <div> 2 lbs. cubed (small) rutabaga </div> <div> 1 lbs. cubed carrots </div> <div> 2 lbs. cubed potatoes </div> <div> 3 large Onions, chopped. </div> <div> Salt and pepper to taste </div> <div> They serve this with catsup, or you could use beef gravy. Also serve with coleslaw. The smell of these baking is to die for! </div> <bR> <DIV ALIGN="LEFT"></DIV> <div> <B>PEANUT BRITTLE </B></div> <div> 2 C sugar </div> <div> 1 C White Corn syrup </div> <div> C water </div> <div> 1 t vanilla </div> <div> 1 C butter </div> <div> 1 t baking soda </div> <div> 1 lbs Spanish peanuts </div> <div> Mix butter, sugar, Corn syrup, and water cook until angel hair spins from spoon. Add nuts cook to hard boil. Add vanilla and baking soda pour quickly on to buttered cookie sheet. Let cool. Enjoy! </div> <bR> <bR> <DIV ALIGN="LEFT"></DIV> <div> <B>PEANUT BUTTER FUDGE</B> </div> <div> Ingredients: </div> <DIV ALIGN="LEFT"></DIV> <div> 1 sticks of parkay spread oleo </div> <div> 3 cups sugar </div> <div> 5 oz. can pet milk ( 2/3 cup ) </div> <div> 1 7 oz. jar marshmallow creme </div> <div> 1 cup chopped walnuts </div> <div> 1 tsp. vanilla </div> <div> 12 oz. of JIF creamy peanut butter </div> <div> Bring oleo, sugar, & milk to a roiling boil them turn on med and cook 5 minutes more. Take off stove and add peanut butter stir well. </div> <div> Add the marshmallow creme and the nuts and vanilla stir well. Put in 9 x 13 pan sprayed with Pam. </div> <div> Cool at room temperature. Cut to the size you like and store in refrigerator. </div> <div> Melts in your mouth, when I make this I always have to double it, as friends always ask for it. Hope you try this recipe, you won't be sorry. </div> <bR> <bR> <DIV ALIGN="LEFT"></DIV> <div> <B>PUEBLO OVEN BREAD (AMERICAN INDIAN RECIPE</B>)</div> <div> In the pueblos, this bread is baked in outdoor ovens called hornos. This recipe has been adapted for indoor home ovens.</div> <DIV ALIGN="LEFT"></DIV> <div> 1 package dry yeast </div> <div> ½ tablespoon shortening </div> <div> 1/4 cup honey or sugar </div> <div> ½ teaspoon salt </div> <div> 1 cup hot water </div> <div> 5 cups all-purpose flour</div> <div> Dissolve yeast in 1/4 cup warm water. Mix well and set aside.</div> <div> Combine lard, honey and salt in large bowl. Add 1 cup hot water and stir well. When mixture cools to room temperature, mix well with yeast mixture. </div> <div> Add 4 cups of four, stirring well after each cup.</div> <div> Spread 1 cup of flour on cutting board and place dough upon it. Knead until dough is smooth and elastic (about 15 minutes). Put dough in large bowl, cover with cloth and put in warm place until dough doubles in bulk.</div> <div> Turn dough onto floured surface again and knead well. Divide dough into two equal parts. Shape each into loaves or rounds.</div> <div> Place the loaves on well-greased cookie sheet, cover with cloth and allow to double in warm place. Put into pre-heated 350-degree oven and bake until lightly browned (about 1 hour). Use oven's middle rack and place a shallow pan of water on the bottom of the oven.</div> <bR> <bR> <DIV ALIGN="LEFT"></DIV> <div> <B>RED LOBSTER CHEESE BISCUITS</B></div> <div> <I><B>Dough:</B></I></div> <DIV ALIGN="LEFT"></DIV> <div> 1 1/4 lbs. Bisquik</div> <div> 3 Oz. freshly shredded cheddar cheese</div> <div> 11 Oz. cold water</div> <div> <I><B>Garlic Spread:</B></I></div> <DIV ALIGN="LEFT"></DIV> <div> ½ cup melted butter</div> <div> 1 teas. garlic powder</div> <div> 1/4 teas. salt</div> <div> 1/8 teas. onion powder</div> <div> 1/8 teas. dried parsley</div> <div> To cold water, add Bisquik and cheese, blending in a mixing bowl. Mix until dough is firm.</div> <div> Using a small scoop, place the dough on a baking pan lined with baking paper. Bake in 375 degree oven for 10 to 12 minutes or until golden brown. While biscuits bake, combine spread ingredients.</div> <div> Brush baked biscuits with the garlic topping.</div> <bR> <bR> <DIV ALIGN="LEFT"></DIV> <div> <B>SOUR CREAM CORNBREAD </B></div> <div> 1 c milk </div> <div> 1 c (8 oz) sour cream </div> <div> 2 7.5-oz pkg corn muffin mix </div> <div> ½ c whole-kernel corn (frozen and thawed, or canned) </div> <div> Preheat oven to 375 degrees. Lightly grease bottom of 9-inch-square baking pan. </div> <div> Combine all ingredients in a medium bowl. Stir until well blended and all mix is moistened. Pour into prepared pan. Bake 30-35 minutes, until golden. Cool slightly before cutting. </div> <bR> <bR> <DIV ALIGN="LEFT"></DIV> <div> <B>SOUR CREAM MUFFINS</B></div> <div> These muffins are nothing like the usual sweet, fruit-filled variety. They're only very slightly sweet, instead getting their flavor and sturdy texture from sour cream and cornmeal. You might serve them instead of biscuits or cornmeal with dinner. Makes 12. </div> <DIV ALIGN="LEFT"></DIV> <div> 1-1/4 c unbleached flour </div> <div> 3/4 c cornmeal </div> <div> 3 tsp baking powder </div> <div> ½ tsp salt </div> <div> 1/4 c sugar </div> <div> ½ tsp baking soda </div> <div> 1 c sour cream, at room temperature </div> <div> 1 egg, beaten, at room temperature </div> <div> Preheat oven to 350 degrees. Grease 12 muffin cups or line with paper liners. </div> <div> Sift together flour, cornmeal, baking powder, salt, and sugar. In a separate bowl, add baking soda to sour cream. Stir until frothy. Add egg to sour cream mixture and mix well. Add sour cream mixture slowly to dry ingredients and stir just until mixed. </div> <div> Fill muffin tins about 2/3 full. Bake 25 minutes or until browned. </div> <bR> <bR> <DIV ALIGN="LEFT"></DIV> <div> <B>STAMPED SHORTBREAD COOKIES </B></div> <div> cup of sugar </div> <div> 1 cup butter softened </div> <div> 2 cups flour All Purpose </div> <div> 4 tablespoons of cornstarch </div> <div> 3 tablespoons sugar </div> <div> Heat oven to 350 degrees. In large bowl, combine cup sugar and butter and beat until light and fluffy. Lightly spoon flour into measuring cup and level off. </div> <div> Stir in the flour and cornstarch and mix well. Divide your dough into 18 equal pieces. Shape into balls. Roll the balls in 3 tablespoons of sugar. Place 2" apart on ungreased cookie sheet. For each cookie flatten ball of dough firmly with a cookie stamp. Bake at 350 degrees for 9 - 12 minutes or until bottoms are light golden brown. Cool for one minute and remove from cookie sheets. Makes 18 cookies. </div> <DIV ALIGN="LEFT"></DIV> <div> <B>STRAWBERRY BANANA-CREAM TART</B></div> <div> The pretty top layer of glazed strawberries is easy to achieve with a quick brush of melted apple jelly.</div> <div> <I><B>Tart Shell</B></I></div> <DIV ALIGN="LEFT"></DIV> <div> 1 ½ cups all-purpose flour</div> <div> ½ teaspoon salt</div> <div> ½ cup margarine or butter (1 stick)</div> <div> 2 tablespoons shortening</div> <div> <I><B>Banana-Cream Filling</B></I></div> <DIV ALIGN="LEFT"></DIV> <div> 2 1/4 cups milk</div> <div> 4 large egg yolks</div> <div> 2/3 cup sugar</div> <div> 1/4 cup cornstarch</div> <div> 1/4 cup all-purpose flour</div> <div> 1 tablespoon vanilla extract</div> <div> ½ cup heavy or whipping cream</div> <div> 2 ripe medium bananas</div> <div> about 1 pint strawberries</div> <div> 2 tablespoons apple jelly</div> <div> mint leaves for garnish</div> <div> 1. Prepare Tart Shell: In medium bowl, with fork, stir flour and salt. With pastry blender or two knives used scissor-fashion, cut in margarine or butter with shortening until mixture resembles coarse crumbs. Sprinkle about 4 tablespoons cold water, 1 tablespoon at a time, into flour mixture, mixing lightly with fork after each addition until dough is just moist enough to hold together. Shape dough into a disk; wrap with plastic wrap and refrigerate 30 minutes or until firm enough to roll.</div> <div> 2. Meanwhile, prepare Banana-Cream Filling: In 3-quart saucepan, heat 2 cups milk to simmering over medium-high heat. In large bowl, whisk egg yolks, sugar, and remaining 1/4 cup milk until blended; whisk in cornstarch and flour until smooth. While constantly beating with wire whisk, gradually pour about half of simmering milk into bowl with yolk mixture. Return yolk mixture to saucepan and cook until mixture thickens and boils, stirring constantly. Reduce heat to low and cook, stirring constantly, about 2 minutes longer. Remove saucepan from heat; stir in vanilla.</div> <div> 3. Transfer filling to medium bowl; cover surface directly with plastic wrap to prevent skin from forming and refrigerate at least 1 hour.</div> <div> 4. While filling is chilling, preheat oven to 425 degrees F. On lightly floured surface, with floured rolling pin, roll dough into a 14-inch round. Press dough onto bottom and up side of 11" by 1" round tart pan with removable bottom. Fold overhang in and press against side of tart pan to form a rim 1/8 inch above edge of pan. With fork, prick dough at 1-inch intervals to prevent puffing and shrinking during baking.</div> <div> 5. Line tart shell with foil and fill with pie weights, dried beans, or uncooked rice. Bake tart shell 20 minutes; remove foil with weights and bake 10 minutes longer or until golden. Cool tart shell in pan on wire rack.</div> <div> 6. In small bowl, with mixer at high speed, beat cream until stiff peaks form. Thinly slice bananas. Fold whipped cream and bananas into filling mixture. Spoon filling into cooled tart shell.</div> <div> 7. Hull and thinly slice strawberries. Arrange slices in concentric circles on top of filling. Refrigerate up to 4 hours.</div> <div> 8. To serve, in small saucepan, melt apple jelly over medium-high heat, stirring constantly. With pastry brush, brush apple jelly over strawberries. Garnish pie with mint leaves.</div> <bR> <bR> <DIV ALIGN="LEFT"></DIV> <div> <B>SUGAR COOKIES </B></div> <div> 1 cup butter flavored shortening </div> <div> 1 cup sugar </div> <div> 1 egg </div> <div> 1 teaspoons vanilla </div> <div> 2 cups self rising flour </div> <div> Cream sugar and shortening. </div> <div> Add other ingredients. Mix well. Form into small balls and place on ungreased cookie sheet. Bake in 325 degree oven and bake for 10-13 minutes until light brown. These will melt in your mouth. </div> <bR> <bR> <DIV ALIGN="LEFT"></DIV> <div> <B>TEXAS BROWNIES</B></div> <div> 2 cups all-purpose flour</div> <div> 2 cups white sugar</div> <div> 1 cup butter</div> <div> 4 tablespoons cocoa powder</div> <div> 1 cup water</div> <div> ½ cup buttermilk</div> <div> 2 eggs, beaten</div> <div> 1 teaspoon baking soda</div> <div> 1 teaspoon cinnamon</div> <div> 1 teaspoon vanilla extract</div> <div> Texas chocolate frosting</div> <div> 1 Preheat oven to 350 degrees F (175 degrees C).</div> <div> 2 Combine flour and sugar in a large mixing bowl.</div> <div> 3 Bring margarine, cocoa and water to a fast boil. Pour over flour mixture and mix well.</div> <div> 4 Mix buttermilk, eggs, baking soda, cinnamon and vanilla into the flour mixture; mix well.</div> <div> 5 Spread batter into a greased sheet cake pan. Bake for 35 minutes.</div> <div> 6 Once brownies have cooled ice with chocolate frosting Texas chocolate Frosting Makes 2 to 3 dozen</div> <bR> <DIV ALIGN="LEFT"></DIV> <div> <B>THUMB PRINT COOKIES </B></div> <div> 2 eggs </div> <div> 2/3 cup shortening </div> <div> 2/3 cup butter, softened </div> <div> 1 cup granulated sugar </div> <div> 3 cups all purpose flour </div> <div> 2 teaspoons baking powder </div> <div> 1 teaspoon salt </div> <div> 1 small container of your favorite flavor jam or jelly </div> <div> Beat eggs. Add remaining ingredients. Mix well. Roll dough into 1" balls. Roll in mixture of 4 Tablespoons granulated sugar, 4 Tablespoons cinnamon, 2/3 cup finely chopped pecans. Place balls on dry cookie sheet. Press your thumb in center of ball to make and indentation. Fill indentation with about teaspoon of your favorite flavor jam or jelly (Mom used strawberry jam). Bake at 375 degrees for 8 to 10 minutes or until lightly browned around edges. </div> <bR> <DIV ALIGN="LEFT"></DIV> <div> <B>TWO-MINUTE FUDGE</B> </div> <div> 1 lb confectioner's sugar </div> <div> ½ cup cocoa, minus 2 heaping tsp </div> <div> 1/4 tsp salt </div> <div> 1/4 cup milk </div> <div> 1 tbsp vanilla </div> <div> ½ cup butter </div> <div> 1 cup chopped pecans </div> <div> Line 8-inch x 4-inch x 3-inch dish with waxed paper. In a 1-½ quart microwave-safe casserole, stir together sugar, cocoa, salt, milk, and vanilla. Put butter on top of mixture in center of the dish. Microwave on high for 2 minutes. Stir vigorously until smooth. Blend in nuts. </div> <div> Pour into pan; chill 1 hour, then cut into squares. </div> <bR> <DIV ALIGN="LEFT"></DIV> <div> <B>VETKOEK </B></div> <div> <B>(fried bread) </B></div> <div> Here's the recipe I got when I lived in South Africa. I am not sure if this is traditional South African dish but I do know that the Afrikaaners make them all the time and it's just delicious! The "freshly-fried" bread is just too much to resist!!! The bread is fried because bread straight from the oven is difficult to cut. This is called vetkoek (pronounced: fat cook). I hope you will all enjoy it as much as I do! </div> <DIV ALIGN="LEFT"></DIV> <div> 250 ml cake flour </div> <div> 5 ml baking powder </div> <div> 2 ml salt </div> <div> 1 large egg </div> <div> 125 ml milk </div> <div> 125 ml sunflower oil </div> <div> Sift the flour, baking powder and salt together. In a separate bowl, beat the egg lightly. Add the egg to the flour mixture, then add the milk and mix the batter until smooth. Heat the oil in a frying pan and drop tablespoonfuls of the batter into the oil. Fry the vetkoek for 2 to 3 minutes on one side, then turn and fry them for 1 minute on the other side. Make a cut in the middle but do not cut them into halves. Serve hot, with butter and honey in the middle, or - for something savory - with curried mince. You can also cook some mince with chopped vegetables the way you would for a pasta sauce. They fit together deliciously!! MAKES 8-10 </div> <bR> <DIV ALIGN="LEFT"></DIV> <div> <B>WINE AND CHEESE BREAD</B></div> <div> 1 c Plus 2 tbs all-purpose flour</div> <div> ½ tbs Baking powder</div> <div> 1/4 tbs Cream of tartar</div> <div> ½ tbs Salt</div> <div> 1/8 tbs Baking soda</div> <div> 1/4 c Instant nonfat dry milk</div> <div> 1/3 c Vegetable shortening</div> <div> 1 tbs Sugar</div> <div> 1 tbs Minced onion</div> <div> 1 Egg, beaten</div> <div> 1/4 c Milk</div> <div> 1/4 c White wine</div> <div> ½ tbs Dried oregano</div> <div> 1/4 c Freshly grated Parmesan cheese</div> <div> Sift together flour, baking powder, cream of tartar, salt, soda and dry milk. Cut in shortening until the mixture resembles coarse meal. Add sugar, minced onion, egg, milk, wine and oregano. Mix thoroughly. Spread mixture in greased 8 or 9-inch round pan and sprinkle with cheese. Bake at 425 degrees for 15-20 minutes or until a wooden pick inserted in center comes out clean. </div> <bR> <bR> <DIV ALIGN="LEFT"></DIV> <div> <B>WHITE CHOCOLATE MACADAMIA COOKIES</B></div> <div> 1/4 cup butter, softened</div> <div> 8 oz. white chocolate bark, melted</div> <div> 1 tsp. vanilla</div> <div> 1 egg</div> <div> 1 and ½ to 2 cups flour</div> <div> ½ cup white granulated sugar</div> <div> ½ cup light brown sugar</div> <div> ½ cup macadamia nuts, chopped</div> <div> In large bowl combine flour, egg, vanilla, sugars and butter; mix well with an electric mixer. Melt chocolate in a glass bowl in the microwave or double boiler according to package directions, be careful not to scorch. Add melted chocolate and nuts to mixture.</div> <div> Drop tablespoons full onto greased baking sheet and bake for 15 - 20 minutes at 325 degrees.</div> <bR> <DIV ALIGN="LEFT"></DIV> <div> <B>WILD SAGE BREAD (AMERICAN INDIAN RECIPE)</B></div> <div> 1 package dry yeast </div> <div> 1 cup cottage cheese </div> <div> 1 egg </div> <div> 1 tablespoon melted shortening </div> <div> 1 tablespoon sugar </div> <div> 2 teaspoons crushed dried sage </div> <div> ½ teaspoon salt </div> <div> 1/4 teaspoon baking soda </div> <div> 2 ½ cups flour</div> <div> Combine sugar, sage, salt, baking soda and flour. Dissolve yeast in 1/4 cup warm water. Beat egg and cottage cheese together until smooth. Add melted shortening and yeast.</div> <div> Add flour mixture slowly to egg mixture, beating well after each addition until a stiff dough is formed.</div> <div> Cover dough with cloth and put in warm place until double in bulk (about 1 hour). Punch dough down, knead for one minute and place in well-greased pan. Cover and let rise for 40 minutes.</div> <div> Bake in a 350-degree oven for 50 minutes. Brush top with melted shortening and sprinkle with crushed, roasted pine nuts or coarse salt.</div> <bR> <DIV ALIGN="LEFT"></DIV> <div> <B>OTHER BAKING RECIPES FROM VOLUME II</B></div> <div> <A HREF="id82.htm" TARGET="_top" TITLE="Baking"><U><B>Baking</B></U></A></div> <bR> <bR> </td> </tr></table></body>