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11-06-99 Recipe Swap

KellyWA (09:20:01) : Afternoon (sour cream) Tea Cakes
Yield: 12 servings

3 tb Unsweetened cocoa powder
1 ts Baking soda
1 c All-purpose flour
1/2 c Hot water
1 ts Vanilla extract
3 tb Unsalted butter, melted
1/3 c Shredded coconut
1 lg Egg
1/2 c Sour cream
Glaze:
1 tb Unsalted butter
1 c Sifted confectioner's sugar
2 tb Water
1/4 ts Ground cinnamon
1/2 oz Unsweetened chocolate
1 ts Vanilla extract

The light and moist cupcakes have a delicate cinnamon-scented chocolate
glaze that's spread over them while they are still warm.

1. Position a rack in the center of the oven and preheat to 375 degrees F.
Line twelve 2 1/2-inch muffin cups with paper liners.

2. Place cocoa in a small bowl and stir in 1/2 cup very hot tap water to
dissolve.

3. In a large bowl combine the melted butter and sugar; beat with an
electric mixer until blended. Add the egg and beat until light, 1 to 2
minutes. Add the cocoa mixture and beat until smooth. In a small bowl stir
together the sour cream and baking soda. Stir this mixture into the
butter-sugar mixture. Add the flour and vanilla; beat quickly, just until
evenly blended. With a spoon stir in the coconut.

Spoon the batter into the muffin cups, dividing it evenly among them; they
will be about three-quarters full. Bake about 20 minutes, until the tops
spring back when lightly touched and a toothpick inserted in the center
comes out clean. Remove the tea cakes from the pan and cool slightly on a
rack while you prepare the glaze.

4. Spread about 2 teaspoons of the chocolate glaze on each of the warm tea
cakes and let cool thoroughly.

Chocolate Glaze:

Makes 1/2 cup

Drizzle this simple and tasty glaze over the afternoon tea cakes or over
any cake that's been frosted with seven-minute caramel frosting.

1. In a small saucepan combine the butter with 2 tablespoons water. Place
over low heat, add the chocolate, and stir until the chocolate melts and
the mixture thickens slightly; remove from the heat.

2. In a small bowl combine the confectioner's sugar and cinnamon; stir in
the chocolate mixture and the vanilla to make a smooth glaze.

From: Jim Fobel's Old-Fashioned Baking Book.

J-M,ME (08:37:33) : SWEDISH APPLE PIE

Fill a 10 inch pie plate 2/3 full with peeled, sliced
apples.

Sprinkle over the top: 1 tablespoon of sugar and 1 tablespoon of cinnamon.

In a medium bowl combine:
* 1 cup flour
* 1 cup sugar
* 3/4 cup oatmeal OR ground walnuts
* 1 pinch salt
* 1 Egg
* 3/4 cup melted butter or margarine
MIX WELL. (It will be very thick)

Spread over apples. Bake at 350 degrees for about 45 minutes or until brown.

Lori,NJ (02:32:01) : PUMPKIN CHEESECAKE II
(for: dottie in texas)

Crust:
1 c. graham cracker crumbs
1 Tbsp sugar
4 Tbsp butter or marg, melted
Filling:
16 oz cream cheese, softened
3/4 c. sugar
16 oz Pumpkin -- 1 can
1-1/4 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp salt
2 eggs
Topping:
2 cups sour cream
2 Tbsp sugar
1 tsp vanilla extract
pecan halves -- 12 to 16

Crust: Combine crust ingred.; Press into bottom of 9" spring form pan; chill.
Filling: Beat cream cheese and sugar in large mixing bowl til well blended. Beat in pumpkin, spices and salt, add eggs one at a time, beating well after each. Pour into crust and bake at 350 deg for 50 min.
Topping: Meanwhile, for toppin, combine sour cream, sugar and vanilla. Spread over filling; return to oven for 5 min. Cool on a rack and chill overnight.
Garnish: each slice with pecan half.

Lori,NJ (02:23:44) : PUMPKIN CHEESECAKE
(for: dottie in texas)

1/3 c. butter or marg(softened)
1/3 c sugar
1 egg
1-1/4 c. flour
16 oz cream cheese; softened
3/4 c. sugar
2 c. pumpkin; cooked, mashed
1 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
dash salt
2 eggs
whipped cream

Cream butter and 1/3 cup sugar til light and fluffy; blend in egg. Add flour, mixing well. Spread dough on bottom and 2 inches up sides of a 9" springform pan. Bake at 400 deg for 5 min. Remove from oven; lower oven temperature to 350 deg.
Combine cream cheese and 3/4 cup sugar; beat at medium speed of electric mixer til smooth. Blend in pumpkin, spices and salt. Add the 2 eggs, one at a time, beating well after each addition. Pour into baked crust. Bake at 350 deg for 50 min.
Loosen cake from sides of pan; cool. Remove rim of pan; chill. Garnishwith whipped cream.

Starr,. (01:57:54) : Meat Pies (Makes 3 pies)

3 lbs. Ground Pork
9 Medium Potatoes
3 large Chopped Onions
1 1/2 tsp. Allspice
1 1/2 tsp. Cloves
Salt & Pepper to taste

Cook together 3 lbs. Ground Pork and Onions. (Similar to Creton)
Cook and mash Potatoes. Mash with butter, DO NOT add milk.
Drain meat and onions, reserving some of the fat.
Mix meat mixture and potatoes, use some reserved liquid to bind, (similar to mashed potatoes consistency).
Add salt, pepper, allspice and cloves.
Taste, fill, cover and flute 3 pies. Bake until golden brown.

I like to make these for Christmas Eve and serve with olives, pickles, molded salads, etc. Also freezes beautifully.

Hobbs (12:07:54) : Sour Cream Cherry Bars

Base and Topping
1 cup firmly packed Brown Sugar
1 cup butter softened
1 1/2 cups Pillsbury Best all purpose flour
2 cups quick-cooking rolled oats
1 tsp baking soda
Filling
3/4 cup sugar
1/4 cup flour
1 tablespoon grated orange peel
1 tsp almond extract
1 cup sour cream
1 egg
24o.z (4 1/2 cups) frozen ,red tart cherries,thawed

Heat oven to 350 degrees F.

In large bowl combine brown sugar,and
butter,blend well. Lightly spoon flour into measuring cup:level off.

Add 1 1/2 cups flour, oats, baking soda. Mix until crumbs form.

Press half of crumb mixture into 15 X 10 X 1 inch baking pan.

Bake at 350 for 10 min.

Meanwhile, in large bowl,combine all filling ingredients,except cherries.
Stir in cherries.

Pour mixture over partially baked crust. Crumble and sprinkle remaining half of crumbs over filling.

Bake at 350.degrees F for 25-35 minutes or until center is set. Cool 1 1/2 hours or until complely cool. Cut into bars. Store in refrigerator.
Makes 60 bars

Hobbs (12:03:54) : AMARETTO COOKIES
Yield: 36 cookies

1/2 c Butter
2 T Molasses
2 Eggs
1 c Almonds, ground toasted
1/2 ts Lemon rind; grated
1 ts Almond extract
1/2 c Amaretto liqueur
2 c Pastry flour, whole wheat

Cream together butter and molasses. Add eggs, ground almonds, lemon rind and almond extract; mix well. Stir in Amaretto alternately with flour. Drop by teaspoonsful onto unoiled cookie sheets. Bake at 350 degrees for 12-15 minutes. Cookies will be golden brown when done.

Hobbs (12:00:48) : CINNAMON SUGARED PECANS

2 egg whites
1 teaspoon salt
2 cups sugar
4 teaspoons cinnamon
2 teaspoons nutmeg
1/2 teaspoon ginger
1/4 teaspoon ground cloves
1/4 teaspoon allspice
1/2 pound pecans

Preheat oven to 300 degrees.

Beat egg whites lightly with salt. Sift together sugar, cinnamon, nutmeg, ginger, cloves, and allspice and mix well. Add pecans to egg whites and coat completely. Transfer pecans from which excess egg whites have dripped off to cinnamon sugar mixture. Coat pecans completely and place on parchment lined baking sheet, leaving space between nuts. Bake for 25 to 30 minutes, until sugar coating on nuts is crisp. Cool and serve or store in an airtight container.

Yield: about 1/2 pound

Hobbs (11:50:53) : (For Nan, GA) (1 of 2)

Italian Bake Frog Legs

18 frog legs
1/2 cup salted butter
1 egg
3/4 cup parmesan cheese, fresh grated
1/4 white onion, fine chopped
1 teaspoon garlic, minced
1 1/2 cups soft bread crumbs
pinch of ground cumin, rosemary, tarragon
salt to taste

Preheat oven to 350 degrees. In a mixing bowl, combine parmesan cheese, egg,
butter, onion, garlic, cumin, rosemary, and tarragon, mix well. Dip each leg into
mixture to coat well, roll into bread crumbs and place in a greased baking dish. Spoon
remaining
mixture over the top of the frog legs. Bake uncovered for 1 hour. Add salt to taste, serve! Scalloped potatoes, fried okra, and fresh oven baked rolls compliment this dish well.

Hobbs (11:48:58) : (For Nan, GA)

FRIED FROG LEGS

Frog legs are truly a dish for epicures, and this recipe will delight the most fastidious.

Ingredients:
8 pairs frog legs (hind legs only)
1/2 cup lemon juice
1 egg
cracker crumbs
salt pepper

Skin the frog legs and place them in boiling water to which you've added the salt and lemon juice.

Boil or scald for about two minutes, remove and wipe dry.

Beat the egg lightly and dip the legs in it, then roll them in cracker crumbs. Fry in deep fat until
golden brown or until done; this should be three to five minutes, depending upon the size of the legs.

Serve with buttered steamed rice, a green vegatable and hot biscuits.

Hobbs (11:46:19) : SURPRISE CHEESE PUFFS
Yield: 50 servings

1/2 c Butter
2 c Grated sharp cheese
1/2 ts Salt
1 ts Paprika
1 ds Cayenne or red pepper
1 c Sifted flour
50 sm Stuffed green olives.

Allow butter to soften; blend with cheese, salt,
paprika and cayenne. Stir in flour, mixing well. Mold

1 tsp of this mixture around each olive, covering it
completely. Arrange on a baking sheet and chill until

firm. Bake in 400 oven for 15 minutes. Serve hot.
Makes 50 puffs.

**NOTE** These puffs are so easy to serve at parties
as they may be made in advance, frozen on a baking

sheet to keep round and stored in a plastic bag in the freezer. Bake as needed.