Recipe: Assorted Recipes (25) - 07-26-97 Recipe Swap (updated)
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25 Assorted Recipes - July 26, 1997
RECIPES IN THIS FILE:
Almond Berry Crumb Cake
Pecan and Cream Cheese Scones
Blueberry Cornmeal Muffins
Copycat Egg Beaters
Quantity Copycat Egg Beaters
Hoska (bread machine)
Sausage Cheese Bites
Hot Fruit Casserole
Low Fat Coffee Cake
Lemon Layer Cake With Lemon Frosting
Cherry Coke Salad
Tortilla Pinwheels
Cloverleaf Rolls
Fettuccine Alfredo
Cuban Bread
Vegetarian Chili with Chipotle Chilies
TJ Cinnamon Rolls
The Herbfarm Rosemary Shortbread
German Chocolate Upside-Down Surprise Cake
Sad Cake
Trout with Pecans and Lemon
Garlic-Broccoli Pasta
Chocolate Mint Brownie Cookies
Any Fruit Crisp for Two
Frosted Butterscotch Cookies
ALMOND BERRY CRUMB CAKE
Adapted from Plum Crumbcake recipe in The Great American Baking Book
Source: lynne nishihara, 1994
Lynne: "Originally this recipe called for plums, but I swapped in blueberries and blackberries. I liked the blueberry version better because the berries are sweeter and they don't have all those little seeds. Also I added almonds because, well, I like almonds."
FOR THE TOPPING:
1 cup flour
2/3 cup brown sugar, firmly packed
1 1/2 tsp ground cinnamon
6 Tbsp butter, cut in pieces
1/2 cup almonds, chopped
FOR THE CAKE:
10 Tbsp butter, softened
2/3 cup white granulated sugar
4 eggs
1 tsp almond extract
1/2 tsp vanilla extract
1 1/4 cups flour
1 tsp baking powder
1 pint fresh blueberries or blackberries (or 1 1/2 lbs purple plums, halved and pitted)
Preheat oven to 350 degrees F. Grease and flour a 9x9-inch baking pan.
TO PREPARE THE TOPPING:
Combine 1 cup flour, brown sugar, and cinnamon in a bowl. Cut in 6 tablespoon butter until it resembles coarse crumbs. Stir in almonds. Set aside.
TO PREPARE THE CAKE BATTER:
Cream 10 tablespoons butter and white sugar with an electric mixer until light and fluffy. Beat in eggs, one at a time. Stir in almond and vanilla extracts. Mix in baking powder. Gradually mix in 1 1/4 cups flour in 3 batches.
Pour batter into prepared pan. Arrange rinsed and drained berries on top. Sprinkle the topping over the berries in an even layer.
Bake at 350 degrees F about 45 minutes or until cake tester inserted in the center comes out clean.
PECAN AND CREAM CHEESE SCONES
Source: Tea Time: Tradition, Presentation, and Recipes by M. Dalton, 1992
2 cups flour
1/4 cup sugar
2 tsp baking powder
1 tsp salt
3 tbsp butter
3 tbsp cream cheese
2/3 cup milk
1 egg
1/2 cup medium pecans, chopped
1 egg yolk
2 tbsp cold water
Butter or clotted cream and jam (for serving)
Preheat oven to 350 degrees F. Lightly coat a baking sheet with cooking spray.
Sift together the flour, sugar, baking powder, and salt. Cut the butter and cream cheese into the dry ingredients until crumbly; set aside.
Beat together the milk and egg. Pour into the dry ingredients, stirring until well blended. Add the chopped pecans and combine well with the dough.
Using an ice-cream scoop, scoop out the scones and place on baking sheet. Beat the egg yolk with the 2 tablespoons cold water. Using a pastry brush, brush the glaze on each scone.
Bake 25 to 30 minutes, or until golden.
Serve hot or cold with butter or clotted cream and jam.
BLUEBERRY CORNMEAL MUFFINS
Source: Sunset Magazine, July 1988
Makes 12 muffins
1 cup flour
2/3 cup yellow cornmeal
1/3 cup sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 large eggs
1 cup sour cream
1/4 cup vegetable oil
1 cup blueberries fresh, frozen or canned and drained
Preheat oven to 400 degrees F. Grease 12 muffin pan cups.
Combine flour, cornmeal, sugar, baking powder, baking soda and salt.
Beat eggs with sour cream until blended; beat in oil.
Add dry mixture to wet mixture until just combined adding blueberries with the last few stirs. Spoon batter into prepared pans.
Bake for 18-20 minutes or until lightly browned.
COPYCAT EGG BEATERS
6 egg whites
1/4 cup nonfat powdered milk
1 tbsp canola or olive oil
6 drops yellow food coloring or
1 pinch tumeric
Blend until smooth, Refrigerate 1 week or freeze.
QUANTITY COPYCAT EGG BEATERS
24 egg whites
1 cup nonfat powdered milk
1/4 cup canola or olive oil
1/4 to 1/2 tsp tumeric
Blend until smooth. Package into useful sized containers and freeze until needed.
HOSKA (BREAD MACHINE)
From: Cora, NC
My husband's grandmother from Czechoslovakia made this wonderful braided bread. It is excellent when toasted with butter in the morning. Makes a great housewarming or Christmas gift also. This is the version I adapted for my bread machine.
1 cup milk
2 eggs
4 Tbsp. butter
1 tsp. salt
1/2 cup sugar
1 tsp. ground mace
1/2 tsp. ground cardamom
3 cups flour
1 1/2 tsp. yeast
3/4 cup golden raisins
Place ingredients in breadmaker in the order listed (unless your machine says a different order).
Add raisins when machine beeps for additions.
Setting: Basic - Light - 1.5 lb. loaf.
SAUSAGE CHEESE BITES
From: CarolB, FL - 07-26-97
Makes 4 servings
"These savory little bites are such a tasty snack to serve for a get-together or as an evening surprise for the family. They also make a nice breakfast treat with a thermos of hot coffee if you're on your way early in the morning." - Nancy Reichert
1 pound mild pork sausage*
4 cups buttermilk biscuit mix (Bisquick)
2 cups shredded cheddar cheese (8 oz.)
1 cup water
In a skillet, cook and crumble sausage; drain.
In a large bowl, combine (dry) biscuit mix and cheese. Add the sausage and stir until well blended. Stir in 1 cup water just until mixed.
Shape into 1 1/2-inch balls. Place on greased baking sheets.
Bake at 375 degrees F for about 15 minutes or until golden.
TO FREEZE AHEAD:
Baked bites may be frozen; reheat at 375 degrees for 6-8 minutes
*The recipe calls for mild sausage and I prefer HOT. I always use Jimmy Dean sausage. - Carol
HOT FRUIT CASSEROLE
From: Cora, NC
Makes 12 servings
This is part of a real Southern Brunch.
Make a day ahead.
1 can pears
1 can peaches
1 can white cherries
1 can pineapple chunks
1 can apricots
1/2 cup golden raisins, soaked in boiling water and drained
1 whole orange, sliced thinly
3/4 cup sugar
1/2 tsp. salt
3 Tbsp. butter
3 Tbsp. flour
3/4 cup reserved fruit juice
1/2 cup sherry
Drain and reserve juices for the canned fruit. Add raisins and orange to the fruit and set aside.
In a saucepan, mix the sugar, salt, butter, flour and fruit juice and cook on low until thickened. Cool and add the sherry.
Pour the sauce over the mixed fruit. Refrigerate overnight (or can be frozen now for later use.)
Pour into a casserole to bake at 350 degrees for 1 hour. Serve warm.
LOW FAT COFFEE CAKE
From: Annie,TX
Makes 9 servings, 1g fat per serving
This recipe if one of my family's favorites. Soooo nice on the weekends just to pop it in the oven early in the morning.
1 1/2 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 cups bran flakes cereal with raisins
1/2 cup sugar or sugar substitute
1 cup low-fat buttermilk (1 g per cup)
1/4 cup Butter Buds, liquid form
1/4 cup egg substitute
FOR THE TOPPING:
2 Tbsp. sugar or sugar substitute
1/2 tsp. ground cinnamon
Preheat the oven to 400 degrees F. Lightly spray an 8-inch baking pan with vegetable oil cooking spray.
In a large bowl, combine the flour, baking powder, baking soda, and salt. Stir with a wire whisk to blend. Mix in the bran flakes, sugar, buttermilk, Butter Buds and egg substitute, stirring just until moistened. Spread the batter in the prepared pan.*
Combine topping ingredients; sprinkle over the batter.
Bake 30-40 minutes or until a toothpick inserted in the center comes out clean. Serve warm.
*If you're making this ahead, cover with plastic wrap after adding the topping and refrigerate, until baking time.
From: Betsy, NY: Here's a Birthday cake for Cora:
LEMON LAYER CAKE WITH LEMON FROSTING
Adapted from source: Martha Stewart Living Magazine, May 1997 (cake)
And: The Woman's Day Cookbook (frosting)
Makes 1 (8-inch, 4-layer) cake
FOR THE CAKE:
3 cups all-purpose flour, sifted
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, at room temp
2 cups granulated sugar
4 large eggs, slightly beaten
1 1/4 cups buttermilk
1 1/2 teaspoons vanilla extract
Zest of 2 lemons
FOR THE LEMON FROSTING:
1/3 cup sugar
Zest of 1 lemon
2 packages cream (8 ounces each) cheese, room temperature (for the frosting)
2 tablespoons lemon juice
Heat oven to 350 degrees F. Arrange two racks in the center of oven. Line the bottoms of two 8 x 2 inch buttered cake pans with parchment paper. Dust the bottoms and sides of pan with flour, and tap out any excess.
TO MAKE THE CAKE:
Sift together the flour, baking powder, baking soda, and salt; set aside.
Cream butter on medium until softened, 1 to 2 minutes. Gradually add sugar, and beat on medium until lightened, 3 to 4 minutes, scraping down sides once or twice. Gradually add eggs, beating after each addition until batter is no longer slick, stopping once or twice to scrape down sides, about 5 minutes. Slowly add the sifted flour mixture, alternating with the buttermilk, a little of each at a time, at low speed, beginning and ending with the flour mixture. Beat in the vanilla and the lemon zest. Divide the batter evenly between the prepared pans.
Bake 25 minutes, and rotate the pans in the oven if needed for even browning. Continue baking until a cake tester inserted into the center of each cake comes out clean, 10 to 20 minutes more. Transfer pans to wire racks to cool. Let cool 15 minutes.
Remove cakes from pans. Leave the cakes on a wire rack, tops up, to cool completely, about 1 hour.
MEANWHILE, TO MAKE THE FROSTING:
In a food processor or blender, process the remaining lemon peel and the remaining 1/3 cup sugar until the peel is finely ground.
In a medium-sized bowl, beat the cream cheese, remaining 2 tablespoons lemon juice, and sugar mixture with an electric mixer until smooth (this may be done in the food processor). Cover with plastic wrap and refrigerate for about 1 hour, or until firm but spreadable.
TO ASSEMBLE:
To assemble, remove the parchment paper from the bottom of each cake. Slice each layer in half horizontally with a serrated knife. Reserve the prettiest dome top to use for the top of the cake. Place the other top, dome-side down, on the serving platter to make the first layer.
Frost the cake with the frosting using about 1/3 cup between the layers. Frost the outside then refrigerate until ready to serve.
SueA, CA: Here's a favorite that seems to show up often at luncheon buffets
CHERRY COKE SALAD
Makes large salad.
1 lb can dark cherries
1 (1 lb 4 oz) can crushed pineapple
2 packages (3 oz each) cherry Jello
2 bottles (6.5 oz each) Coca-Cola, chilled
Drain juice from fruit; add water if necessary to make 2 cups liquid. Heat juice to boiling. Add (dry) jello; stir until dissolved. Cool.
Add Coca-Cola and fruit. Pour into 1 1/2 quart mold or dish.
Can be served with salad dressing, soft cream cheese or whipped cream blobs.
TORTILLA PINWHEELS
From: SueA - 07-26-97
Makes 3 dozen
1 (8 oz) pkg cream cheese, softened
1 (4 oz) can chopped green chiles, drained
1 (4 1/2 oz) can chopped ripe olives, drained
1/2 teaspoon garlic powder
1/4 teaspoon hot sauce
6 (8-inch) flour tortillas
2 pkg (5 oz each) thinly sliced chicken (or other meat of choice)
Combine cream cheese, green chiles, olives, garlic powder, and hot sauce in a small bowl, stirring well.
Spread 1/4 cup cream cheese mixture over each tortilla. Arrange 3 slices chicken over cream cheese mixture on each tortilla.
Roll up tortillas, jellyroll fashion. Wrap tightly in plastic wrap, and chill at least 2 hours.
TO SERVE:
Slice chilled tortilla rolls into 1-inch rounds.
CLOVERLEAF ROLLS
Source: A.Q. Chicken House, Springdale Arkansas
From: CarolB,FL - 07-26-97
Makes 12 rolls
7 1/2 cups flour
1/2 cup sugar
2 packages dry yeast
2 teaspoons salt
2 cups hot milk
2 eggs
1/2 cup butter, melted (plus additional for brushing)
Mix all in food processor. Let rise twice.
Form dough into small balls. Place 3 balls in each section of greased muffin tin. Let rise again.
Bake at 425 degrees F for 15-20 minutes. Brush with melted butter at end of baking.
CarolB,FL: Whew! Here it comes, Kim. I have made it and we really like it with a lot of pepper.
FETTUCCINE ALFREDO
8 Tablespoons butter
1 cup heavy whipping cream
3/4 cup grated Parmesan cheese
1 pound fettuccine, uncooked
Salt and pepper to taste
Cook the pasta in plenty of water and drain well.
Meanwhile, melt butter in a small saucepan over low heat. Off the heat add the cream and the grated Parmesan. Put back over fire to heat the sauce and melt the cheese. Do not boil. Stir in salt and pepper.
Combine noodles and sauce and allow to sit for 2 minutes before serving.
CUBAN BREAD
From: CarolB,Fl
Here is my husband's favorite bread.
5 1/2 cups flour
2 packages dry yeast
2 tablespoons sugar
1 tablespoon salt
2 cups hot water
Sesame seeds
Cornmeal
Mix flour, yeast, sugar, salt and hot water in food processor. Let rise.
Form into round loaves or baguttes. Score with sharp knife. Brush with water and sprinkle with seeds. Place on a baking sheet that has been dusted with cornmeal.
Place in cold oven with a pan of hot water underneath. Bake at 400 degrees F for 45-50 minutes.
VEGETARIAN CHILI WITH CHIPOTLE CHILIES
Source: Bon Appetit magazine, July 1993
From: Jack, TX - 07-27-97
Makes 8 servings
1 tablespoon olive oil
1 cup chopped carrot
1 cup chopped red bell pepper
1 cup chopped onion
3 cloves garlic, minced
1 tablespoon chili powder
2 teaspoons ground cumin
1 (28 oz) can plum tomatoes, with juices, chopped
1 (16 oz) can red kidney beans, rinsed and drained
1 (16 oz) can cannellini beans, rinsed and drained
1 (16 oz) can black beans beans, rinsed and drained
2 tablespoons chipotle chilies in adobo sauce*
Salt and pepper, to taste
Heat olive oil in heavy large saucepan over medium heat. Add carrot, bell pepper, onion and garlic and saute until vegetables are light golden, about 10 minutes.
Add chili powder and cumin and stir 2 minutes. Add tomatoes, red, white and black beans and chipotle chilies and bring mixture to boil. Reduce heat and simmer until vegetables are tender, stirring occasionally, about 30 minutes. Thin with water if mixture is too thick. Season chili to taste with salt and pepper.
Ladle into bowls and serve.
*Chipotle chilies are dried, smoked jalapenos that are sold canned in a red adobo sauce. Available at Latin American markets and some supermarkets.
TJ CINNAMON ROLLS
From: CarolB, FL
Makes 12 rolls
This is my favorite recipe. They are HUGE! I have melted the filling ingredients and they have been good. I never use the icing.
FOR THE DOUGH:
2 packages dry yeast
1/2 cup hot water
1/3 cup and 1/2 tsp white granulated sugar
4 1/2 cups flour
1 teaspoon salt
1 cup hot milk
1/3 cup vegetable oil
2 eggs
FOR THE FILLING:
1/2 cup butter, softened
1 cup brown sugar
1/2 cup white granulated sugar
2 tablespoons cinnamon
FOR THE ICING:
1 cup powdered sugar
2 tablespoons hot milk
1 teaspoon vanilla
Dissolve yeast in 1/2 cup hot water with 1/2 teaspoon sugar. Mix with remaining dough ingredients in a food processor. Let rise.
Roll out. Spread with butter. Sprinkle rest of filling ingredients over. Roll up. Cut into slices. Place in greased pans. Let rise.
Bake at 350 degrees for 20-25 minutes or until done. Cool.
Combine ingredients for the icing and drizzle on cooled rolls.
THE HERBFARM ROSEMARY SHORTBREAD
Source: Ron Zimmerman of The Herbfarm, Falls City, WA in Farm House Cookbook by Susan Herrmann Loomis, 1991
Makes 36 cookies
"These cookies are much better two days after they are baked."
1 1/2 cups unsalted butter (3 sticks), at room temperature
2/3 cup sugar
2 tbsp fresh rosemary (or 2 tsp dried rosemary)
2 1/4 cups unbleached all-purpose flour
1/2 cup white or brown rice flour
1/4 tsp salt
2 tsp sugar (for topping, optional)
Line two baking sheets with parchment paper.
Cream butter in a large bowl until pale yellow and light. Add the sugar; continue mixing until the mixture is fluffy; set aside.
If you are using fresh rosemary, mince it. If you are using dried rosemary, crush it in a mortar and pestle, or by using a rolling pin on a flat surface, until it is fine but not a powder.
Add both flours, the salt and the rosemary to the butter mixture; mix until thoroughly combined. The dough will be somewhat soft. Refrigerate it for 1 hour, if necessary, so that it is firm enough to roll.
Roll the dough out to form a rectangle about 10x14-inch and 1/4-inch thick. Cut cookies into 1 1/2x2-inch rectangles or any other shape you like. Place them about 1/2-inch apart on the prepared baking sheets. Sprinkle them with the sugar topping if desired.
Bake at 375 degrees F in the center of the oven until they are golden at the edges, 12 to 15 minutes. Remove the cookies from the oven and transfer them to wire racks to cool.
Pack in an airtight container. The cookies will keep, their flavor improving, for at least a week.
CarolB, FL: Here is a dessert for all of us, we can't eat it, but we can dream!
GERMAN CHOCOLATE UPSIDE-DOWN SURPRISE CAKE
Source: Wis/Gramma
1 cup coconut, flaked
1 cup pecans, chopped
1 (2-layer-size) package German chocolate cake mix
1 1/4 cups water
1/3 cup oil
3 eggs
3 1/2 cups powdered sugar
1 cup butter or margarine, melted
1 (8 ounce) package cream cheese, softened
Heat oven to 375 degrees F. Grease 9x13-inch pan.
Sprinkle coconut and pecans evenly over bottom of greased pan; set aside.
In a large bowl, combine (dry) cake mix, 1 1/4 cups water, oil and eggs at low speed until moistened; beat 2 minutes at high speed. Spoon batter evenly over coconut and pecans.
In another large bowl, combine powdered sugar, butter and cream cheese; beat until smooth and creamy. Spoon evenly over batter to within 1-inch of edge.
Bake at 375 degrees F for 43 to 53 minutes, or until a toothpick inserted in center comes out clean. Cool completely.
Cut into squares. Invert each square onto individual plates. Serve warm or cool. Store in refrigerator.
SAD CAKE
From: Kathy,IN
1 lb. brown sugar
4 eggs
1/2 cup butter softened
1 cup chopped nuts
1 cup coconut
2 cups biscuit mix
Powdered sugar (for sprinkling)
Preheat oven to 350 degrees F. Grease a 13x9-inch baking pan.
Beat first 3 together ingredients by hand. Add remaining ingredients, except powdered sugar; stir together. Spread in prepared pan.
Bake in a greased at 350 for 35 minutes or until done. Cool in pan on rack.
Sprinkle with powdered sugar.
TROUT WITH PECANS AND LEMON
Source: Elizabeth Pruyn, 1996
Makes 2 servings
"I had just decided to have fish for dinner and was going to look up something new when I read this recipe this morning. I made it tonight and it was a big hit with my family. My four year old ate lots and my husband, who usually likes his fish raw, was planning on who to invite over for a dinner party so we could show it off. I was happy because it was good and easy to make."
3 tablespoons olive oil
1/2 cup milk, for dredging
1/2 cup all-purpose flour, for dredging
2 butterflied trout, 12 ounces each
2 tablespoons minced parsley
FOR THE SAUCE:
4 tablespoons unsalted butter
1 tablespoon fresh lemon juice
1/2 cup pecan pieces
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Heat the olive oil to sizzling in a large heavy skillet. Have the milk and flour in shallow bowls.
Dip each trout in the milk, let it drip off excess, then dip it in the flour. Saute until golden brown, turning once. Remove to a warmed serving platter or two plates while you make the sauce. Sprinkle generously with parsley.
Wipe out the pan and melt the butter in it. When the butter just begins to brown, add the lemon juice, pecans, salt and pepper. Pour immediately over the trout and serve.
Cookie, NH: Try this, it's easy and won't heat up the kitchen
GARLIC-BROCCOLI PASTA
1 (16 ounce) package ziti (or other pasta)
1 large head broccoli, trimmed of tough stalks and cut up
2 to 3 Tablespoons minced garlic
3/4 cup freshly grated parmesan cheese
chicken stock
olive oil
Cook pasta and broccoli in chicken stock (add broccoli towards when pasta is almost done to keep it crisp-tender). Remove from the cooking water. Do not rinse.
Immediately add garlic and cheese to the pasta and broccoli and drizzle olive oil over. Mix to break up broccoli.
Serve at room temperature.
CHOCOLATE MINT BROWNIE COOKIES
Source: Nestle Toll House Best Loved Cookies
Makes 36 cookies
1 1/2 cups mint chocolate chips, divided use
1/2 cup butter or margarine, softened
2 tsp vanilla
2 egg whites, whipped
1 3/4 cups unbleached flour
3/4 cup mint chocolate chips
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 tsp baking soda
1/4 tsp salt
Powdered sugar (optional, for garnish)
Preheat oven at 350 degrees F. Lightly grease baking sheets.
Melt 3/4 cups chocolate chips, in a saucepan over lowest heat. When chips begin to melt, remove from heat; stir. Return to heat for a few seconds at a time, stirring until smooth. Cool to room temperature.
In a mixing bowl, combine melted chocolate chips, butter, vanilla, and egg whites.
In another mixing bowl, combine flour, remaining 3/4 cup mint chocolate chips, sugars, baking soda, and salt. Mix wet ingredients with dry ingredients just until moistened.
Drop dough by rounded tablespoons onto prepared baking sheets.
Bake for 12 minutes or until edges are set but centers are still soft.
If desired, sprinkle with powdered sugar after baking.
ANY FRUIT CRISP FOR TWO
Source: Cooking Light magazine, April 1996
From: SueA, CA
Makes 2 servings
"Virtually any kind of berries will work in this dessert. You might also try pineapple tidbits in place of the mandarin oranges, and cherries in place of strawberries."
I/2 cup sliced strawberries
l/2 cup frozen blueberries, thawed
2 teaspoons lemon juice
1 (11 ounce) can mandarin oranges in light syrup, drained
3 tablespoons all-purpose flour
2 tablespoons brown sugar
2 tablespoons quick-cooking oats
t/4 teaspoon ground cinnamon
l/8 teaspoon ground nutmeg
2 tablespoons chilled reduced calorie stick margarine, cut into small pieces
Preheat toaster oven (or regular oven) to 350 degrees F.
Combine first 4 ingredients in a small bowl; toss gently. Divide fruit mixture evenly between 2 (10 ounce) custard cups; set aside.
Combine flour and next 4 ingredients (flour through nutmeg) in a small bowl; stir well. Cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle flour mixture evenly over fruit.
Cover and bake in toaster oven at 350 degrees F for 20 minutes. Uncover and bake an additional 5 minutes or until crisp.
TO BAKE IN A CONVENTIONAL OVEN:
Place custard cups on a baking sheet. Bake at 350 degrees F for 30 minutes or until crisp (do not cover).
FROSTED BUTTERSCOTCH COOKIES
Source: Better Homes and Gardens magazine, January 1997
Makes about 60 cookies
I have made this several times to take to group events and they have disappeared quickly - I get lots of request for the recipe. It is a soft type of cookie and the frosting is wonderful.
2 1/2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp baking powder
1/2 tsp salt
1 1/2 cups packed brown sugar
1/2 cup shortening
2 slightly beaten eggs
1 tsp vanilla
1 (8 oz.) carton dairy sour cream
1/2 cup chopped walnuts
1 recipe Browned Butter Frosting (recipe follows)
Walnut halves (optional, for garnish)
In a bowl stir together flour, baking soda, baking powder, and salt; set aside.
In a medium mixing bowl beat sugar and shortening with an electric mixer on medium to high speed till thoroughly combined. Add eggs and vanilla. Beat till thoroughly combined. Alternately add flour mixture and sour cream, beating after each addition.
Stir in chopped walnuts. Drop dough by rounded teaspoons 2-inches apart onto a greased baking sheet.
Bake in a 375 degree F oven for 10 to 12 minutes or till edges are lightly browned. Cool cookies on a wire rack.
Spread cooled cookies with Browned Butter Frosting, topping each cookie with a walnut half, if desired.
BROWNED BUTTER FROSTING
Makes about 1 1/3 cups frosting
1/2 cup butter
3 1/2 cups sifted powdered sugar
1 1/2 teaspoons vanilla
5 to 6 teaspoons hot water
In a medium saucepan heat and stir butter over medium-low heat till golden brown (do not scorch).
Remove from heat. Stir in powdered sugar, vanilla, and 5 to 6 teaspoons hot water. Beat till frosting is easy to spread.
Use immediately. If frosting begins to set up as you work, stir in a few drops hot water; beat smooth again.
25 Assorted Recipes - July 26, 1997
RECIPES IN THIS FILE:
Almond Berry Crumb Cake
Pecan and Cream Cheese Scones
Blueberry Cornmeal Muffins
Copycat Egg Beaters
Quantity Copycat Egg Beaters
Hoska (bread machine)
Sausage Cheese Bites
Hot Fruit Casserole
Low Fat Coffee Cake
Lemon Layer Cake With Lemon Frosting
Cherry Coke Salad
Tortilla Pinwheels
Cloverleaf Rolls
Fettuccine Alfredo
Cuban Bread
Vegetarian Chili with Chipotle Chilies
TJ Cinnamon Rolls
The Herbfarm Rosemary Shortbread
German Chocolate Upside-Down Surprise Cake
Sad Cake
Trout with Pecans and Lemon
Garlic-Broccoli Pasta
Chocolate Mint Brownie Cookies
Any Fruit Crisp for Two
Frosted Butterscotch Cookies
ALMOND BERRY CRUMB CAKE
Adapted from Plum Crumbcake recipe in The Great American Baking Book
Source: lynne nishihara, 1994
Lynne: "Originally this recipe called for plums, but I swapped in blueberries and blackberries. I liked the blueberry version better because the berries are sweeter and they don't have all those little seeds. Also I added almonds because, well, I like almonds."
FOR THE TOPPING:
1 cup flour
2/3 cup brown sugar, firmly packed
1 1/2 tsp ground cinnamon
6 Tbsp butter, cut in pieces
1/2 cup almonds, chopped
FOR THE CAKE:
10 Tbsp butter, softened
2/3 cup white granulated sugar
4 eggs
1 tsp almond extract
1/2 tsp vanilla extract
1 1/4 cups flour
1 tsp baking powder
1 pint fresh blueberries or blackberries (or 1 1/2 lbs purple plums, halved and pitted)
Preheat oven to 350 degrees F. Grease and flour a 9x9-inch baking pan.
TO PREPARE THE TOPPING:
Combine 1 cup flour, brown sugar, and cinnamon in a bowl. Cut in 6 tablespoon butter until it resembles coarse crumbs. Stir in almonds. Set aside.
TO PREPARE THE CAKE BATTER:
Cream 10 tablespoons butter and white sugar with an electric mixer until light and fluffy. Beat in eggs, one at a time. Stir in almond and vanilla extracts. Mix in baking powder. Gradually mix in 1 1/4 cups flour in 3 batches.
Pour batter into prepared pan. Arrange rinsed and drained berries on top. Sprinkle the topping over the berries in an even layer.
Bake at 350 degrees F about 45 minutes or until cake tester inserted in the center comes out clean.
PECAN AND CREAM CHEESE SCONES
Source: Tea Time: Tradition, Presentation, and Recipes by M. Dalton, 1992
2 cups flour
1/4 cup sugar
2 tsp baking powder
1 tsp salt
3 tbsp butter
3 tbsp cream cheese
2/3 cup milk
1 egg
1/2 cup medium pecans, chopped
1 egg yolk
2 tbsp cold water
Butter or clotted cream and jam (for serving)
Preheat oven to 350 degrees F. Lightly coat a baking sheet with cooking spray.
Sift together the flour, sugar, baking powder, and salt. Cut the butter and cream cheese into the dry ingredients until crumbly; set aside.
Beat together the milk and egg. Pour into the dry ingredients, stirring until well blended. Add the chopped pecans and combine well with the dough.
Using an ice-cream scoop, scoop out the scones and place on baking sheet. Beat the egg yolk with the 2 tablespoons cold water. Using a pastry brush, brush the glaze on each scone.
Bake 25 to 30 minutes, or until golden.
Serve hot or cold with butter or clotted cream and jam.
BLUEBERRY CORNMEAL MUFFINS
Source: Sunset Magazine, July 1988
Makes 12 muffins
1 cup flour
2/3 cup yellow cornmeal
1/3 cup sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 large eggs
1 cup sour cream
1/4 cup vegetable oil
1 cup blueberries fresh, frozen or canned and drained
Preheat oven to 400 degrees F. Grease 12 muffin pan cups.
Combine flour, cornmeal, sugar, baking powder, baking soda and salt.
Beat eggs with sour cream until blended; beat in oil.
Add dry mixture to wet mixture until just combined adding blueberries with the last few stirs. Spoon batter into prepared pans.
Bake for 18-20 minutes or until lightly browned.
COPYCAT EGG BEATERS
6 egg whites
1/4 cup nonfat powdered milk
1 tbsp canola or olive oil
6 drops yellow food coloring or
1 pinch tumeric
Blend until smooth, Refrigerate 1 week or freeze.
QUANTITY COPYCAT EGG BEATERS
24 egg whites
1 cup nonfat powdered milk
1/4 cup canola or olive oil
1/4 to 1/2 tsp tumeric
Blend until smooth. Package into useful sized containers and freeze until needed.
HOSKA (BREAD MACHINE)
From: Cora, NC
My husband's grandmother from Czechoslovakia made this wonderful braided bread. It is excellent when toasted with butter in the morning. Makes a great housewarming or Christmas gift also. This is the version I adapted for my bread machine.
1 cup milk
2 eggs
4 Tbsp. butter
1 tsp. salt
1/2 cup sugar
1 tsp. ground mace
1/2 tsp. ground cardamom
3 cups flour
1 1/2 tsp. yeast
3/4 cup golden raisins
Place ingredients in breadmaker in the order listed (unless your machine says a different order).
Add raisins when machine beeps for additions.
Setting: Basic - Light - 1.5 lb. loaf.
SAUSAGE CHEESE BITES
From: CarolB, FL - 07-26-97
Makes 4 servings
"These savory little bites are such a tasty snack to serve for a get-together or as an evening surprise for the family. They also make a nice breakfast treat with a thermos of hot coffee if you're on your way early in the morning." - Nancy Reichert
1 pound mild pork sausage*
4 cups buttermilk biscuit mix (Bisquick)
2 cups shredded cheddar cheese (8 oz.)
1 cup water
In a skillet, cook and crumble sausage; drain.
In a large bowl, combine (dry) biscuit mix and cheese. Add the sausage and stir until well blended. Stir in 1 cup water just until mixed.
Shape into 1 1/2-inch balls. Place on greased baking sheets.
Bake at 375 degrees F for about 15 minutes or until golden.
TO FREEZE AHEAD:
Baked bites may be frozen; reheat at 375 degrees for 6-8 minutes
*The recipe calls for mild sausage and I prefer HOT. I always use Jimmy Dean sausage. - Carol
HOT FRUIT CASSEROLE
From: Cora, NC
Makes 12 servings
This is part of a real Southern Brunch.
Make a day ahead.
1 can pears
1 can peaches
1 can white cherries
1 can pineapple chunks
1 can apricots
1/2 cup golden raisins, soaked in boiling water and drained
1 whole orange, sliced thinly
3/4 cup sugar
1/2 tsp. salt
3 Tbsp. butter
3 Tbsp. flour
3/4 cup reserved fruit juice
1/2 cup sherry
Drain and reserve juices for the canned fruit. Add raisins and orange to the fruit and set aside.
In a saucepan, mix the sugar, salt, butter, flour and fruit juice and cook on low until thickened. Cool and add the sherry.
Pour the sauce over the mixed fruit. Refrigerate overnight (or can be frozen now for later use.)
Pour into a casserole to bake at 350 degrees for 1 hour. Serve warm.
LOW FAT COFFEE CAKE
From: Annie,TX
Makes 9 servings, 1g fat per serving
This recipe if one of my family's favorites. Soooo nice on the weekends just to pop it in the oven early in the morning.
1 1/2 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 cups bran flakes cereal with raisins
1/2 cup sugar or sugar substitute
1 cup low-fat buttermilk (1 g per cup)
1/4 cup Butter Buds, liquid form
1/4 cup egg substitute
FOR THE TOPPING:
2 Tbsp. sugar or sugar substitute
1/2 tsp. ground cinnamon
Preheat the oven to 400 degrees F. Lightly spray an 8-inch baking pan with vegetable oil cooking spray.
In a large bowl, combine the flour, baking powder, baking soda, and salt. Stir with a wire whisk to blend. Mix in the bran flakes, sugar, buttermilk, Butter Buds and egg substitute, stirring just until moistened. Spread the batter in the prepared pan.*
Combine topping ingredients; sprinkle over the batter.
Bake 30-40 minutes or until a toothpick inserted in the center comes out clean. Serve warm.
*If you're making this ahead, cover with plastic wrap after adding the topping and refrigerate, until baking time.
From: Betsy, NY: Here's a Birthday cake for Cora:
LEMON LAYER CAKE WITH LEMON FROSTING
Adapted from source: Martha Stewart Living Magazine, May 1997 (cake)
And: The Woman's Day Cookbook (frosting)
Makes 1 (8-inch, 4-layer) cake
FOR THE CAKE:
3 cups all-purpose flour, sifted
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, at room temp
2 cups granulated sugar
4 large eggs, slightly beaten
1 1/4 cups buttermilk
1 1/2 teaspoons vanilla extract
Zest of 2 lemons
FOR THE LEMON FROSTING:
1/3 cup sugar
Zest of 1 lemon
2 packages cream (8 ounces each) cheese, room temperature (for the frosting)
2 tablespoons lemon juice
Heat oven to 350 degrees F. Arrange two racks in the center of oven. Line the bottoms of two 8 x 2 inch buttered cake pans with parchment paper. Dust the bottoms and sides of pan with flour, and tap out any excess.
TO MAKE THE CAKE:
Sift together the flour, baking powder, baking soda, and salt; set aside.
Cream butter on medium until softened, 1 to 2 minutes. Gradually add sugar, and beat on medium until lightened, 3 to 4 minutes, scraping down sides once or twice. Gradually add eggs, beating after each addition until batter is no longer slick, stopping once or twice to scrape down sides, about 5 minutes. Slowly add the sifted flour mixture, alternating with the buttermilk, a little of each at a time, at low speed, beginning and ending with the flour mixture. Beat in the vanilla and the lemon zest. Divide the batter evenly between the prepared pans.
Bake 25 minutes, and rotate the pans in the oven if needed for even browning. Continue baking until a cake tester inserted into the center of each cake comes out clean, 10 to 20 minutes more. Transfer pans to wire racks to cool. Let cool 15 minutes.
Remove cakes from pans. Leave the cakes on a wire rack, tops up, to cool completely, about 1 hour.
MEANWHILE, TO MAKE THE FROSTING:
In a food processor or blender, process the remaining lemon peel and the remaining 1/3 cup sugar until the peel is finely ground.
In a medium-sized bowl, beat the cream cheese, remaining 2 tablespoons lemon juice, and sugar mixture with an electric mixer until smooth (this may be done in the food processor). Cover with plastic wrap and refrigerate for about 1 hour, or until firm but spreadable.
TO ASSEMBLE:
To assemble, remove the parchment paper from the bottom of each cake. Slice each layer in half horizontally with a serrated knife. Reserve the prettiest dome top to use for the top of the cake. Place the other top, dome-side down, on the serving platter to make the first layer.
Frost the cake with the frosting using about 1/3 cup between the layers. Frost the outside then refrigerate until ready to serve.
SueA, CA: Here's a favorite that seems to show up often at luncheon buffets
CHERRY COKE SALAD
Makes large salad.
1 lb can dark cherries
1 (1 lb 4 oz) can crushed pineapple
2 packages (3 oz each) cherry Jello
2 bottles (6.5 oz each) Coca-Cola, chilled
Drain juice from fruit; add water if necessary to make 2 cups liquid. Heat juice to boiling. Add (dry) jello; stir until dissolved. Cool.
Add Coca-Cola and fruit. Pour into 1 1/2 quart mold or dish.
Can be served with salad dressing, soft cream cheese or whipped cream blobs.
TORTILLA PINWHEELS
From: SueA - 07-26-97
Makes 3 dozen
1 (8 oz) pkg cream cheese, softened
1 (4 oz) can chopped green chiles, drained
1 (4 1/2 oz) can chopped ripe olives, drained
1/2 teaspoon garlic powder
1/4 teaspoon hot sauce
6 (8-inch) flour tortillas
2 pkg (5 oz each) thinly sliced chicken (or other meat of choice)
Combine cream cheese, green chiles, olives, garlic powder, and hot sauce in a small bowl, stirring well.
Spread 1/4 cup cream cheese mixture over each tortilla. Arrange 3 slices chicken over cream cheese mixture on each tortilla.
Roll up tortillas, jellyroll fashion. Wrap tightly in plastic wrap, and chill at least 2 hours.
TO SERVE:
Slice chilled tortilla rolls into 1-inch rounds.
CLOVERLEAF ROLLS
Source: A.Q. Chicken House, Springdale Arkansas
From: CarolB,FL - 07-26-97
Makes 12 rolls
7 1/2 cups flour
1/2 cup sugar
2 packages dry yeast
2 teaspoons salt
2 cups hot milk
2 eggs
1/2 cup butter, melted (plus additional for brushing)
Mix all in food processor. Let rise twice.
Form dough into small balls. Place 3 balls in each section of greased muffin tin. Let rise again.
Bake at 425 degrees F for 15-20 minutes. Brush with melted butter at end of baking.
CarolB,FL: Whew! Here it comes, Kim. I have made it and we really like it with a lot of pepper.
FETTUCCINE ALFREDO
8 Tablespoons butter
1 cup heavy whipping cream
3/4 cup grated Parmesan cheese
1 pound fettuccine, uncooked
Salt and pepper to taste
Cook the pasta in plenty of water and drain well.
Meanwhile, melt butter in a small saucepan over low heat. Off the heat add the cream and the grated Parmesan. Put back over fire to heat the sauce and melt the cheese. Do not boil. Stir in salt and pepper.
Combine noodles and sauce and allow to sit for 2 minutes before serving.
CUBAN BREAD
From: CarolB,Fl
Here is my husband's favorite bread.
5 1/2 cups flour
2 packages dry yeast
2 tablespoons sugar
1 tablespoon salt
2 cups hot water
Sesame seeds
Cornmeal
Mix flour, yeast, sugar, salt and hot water in food processor. Let rise.
Form into round loaves or baguttes. Score with sharp knife. Brush with water and sprinkle with seeds. Place on a baking sheet that has been dusted with cornmeal.
Place in cold oven with a pan of hot water underneath. Bake at 400 degrees F for 45-50 minutes.
VEGETARIAN CHILI WITH CHIPOTLE CHILIES
Source: Bon Appetit magazine, July 1993
From: Jack, TX - 07-27-97
Makes 8 servings
1 tablespoon olive oil
1 cup chopped carrot
1 cup chopped red bell pepper
1 cup chopped onion
3 cloves garlic, minced
1 tablespoon chili powder
2 teaspoons ground cumin
1 (28 oz) can plum tomatoes, with juices, chopped
1 (16 oz) can red kidney beans, rinsed and drained
1 (16 oz) can cannellini beans, rinsed and drained
1 (16 oz) can black beans beans, rinsed and drained
2 tablespoons chipotle chilies in adobo sauce*
Salt and pepper, to taste
Heat olive oil in heavy large saucepan over medium heat. Add carrot, bell pepper, onion and garlic and saute until vegetables are light golden, about 10 minutes.
Add chili powder and cumin and stir 2 minutes. Add tomatoes, red, white and black beans and chipotle chilies and bring mixture to boil. Reduce heat and simmer until vegetables are tender, stirring occasionally, about 30 minutes. Thin with water if mixture is too thick. Season chili to taste with salt and pepper.
Ladle into bowls and serve.
*Chipotle chilies are dried, smoked jalapenos that are sold canned in a red adobo sauce. Available at Latin American markets and some supermarkets.
TJ CINNAMON ROLLS
From: CarolB, FL
Makes 12 rolls
This is my favorite recipe. They are HUGE! I have melted the filling ingredients and they have been good. I never use the icing.
FOR THE DOUGH:
2 packages dry yeast
1/2 cup hot water
1/3 cup and 1/2 tsp white granulated sugar
4 1/2 cups flour
1 teaspoon salt
1 cup hot milk
1/3 cup vegetable oil
2 eggs
FOR THE FILLING:
1/2 cup butter, softened
1 cup brown sugar
1/2 cup white granulated sugar
2 tablespoons cinnamon
FOR THE ICING:
1 cup powdered sugar
2 tablespoons hot milk
1 teaspoon vanilla
Dissolve yeast in 1/2 cup hot water with 1/2 teaspoon sugar. Mix with remaining dough ingredients in a food processor. Let rise.
Roll out. Spread with butter. Sprinkle rest of filling ingredients over. Roll up. Cut into slices. Place in greased pans. Let rise.
Bake at 350 degrees for 20-25 minutes or until done. Cool.
Combine ingredients for the icing and drizzle on cooled rolls.
THE HERBFARM ROSEMARY SHORTBREAD
Source: Ron Zimmerman of The Herbfarm, Falls City, WA in Farm House Cookbook by Susan Herrmann Loomis, 1991
Makes 36 cookies
"These cookies are much better two days after they are baked."
1 1/2 cups unsalted butter (3 sticks), at room temperature
2/3 cup sugar
2 tbsp fresh rosemary (or 2 tsp dried rosemary)
2 1/4 cups unbleached all-purpose flour
1/2 cup white or brown rice flour
1/4 tsp salt
2 tsp sugar (for topping, optional)
Line two baking sheets with parchment paper.
Cream butter in a large bowl until pale yellow and light. Add the sugar; continue mixing until the mixture is fluffy; set aside.
If you are using fresh rosemary, mince it. If you are using dried rosemary, crush it in a mortar and pestle, or by using a rolling pin on a flat surface, until it is fine but not a powder.
Add both flours, the salt and the rosemary to the butter mixture; mix until thoroughly combined. The dough will be somewhat soft. Refrigerate it for 1 hour, if necessary, so that it is firm enough to roll.
Roll the dough out to form a rectangle about 10x14-inch and 1/4-inch thick. Cut cookies into 1 1/2x2-inch rectangles or any other shape you like. Place them about 1/2-inch apart on the prepared baking sheets. Sprinkle them with the sugar topping if desired.
Bake at 375 degrees F in the center of the oven until they are golden at the edges, 12 to 15 minutes. Remove the cookies from the oven and transfer them to wire racks to cool.
Pack in an airtight container. The cookies will keep, their flavor improving, for at least a week.
CarolB, FL: Here is a dessert for all of us, we can't eat it, but we can dream!
GERMAN CHOCOLATE UPSIDE-DOWN SURPRISE CAKE
Source: Wis/Gramma
1 cup coconut, flaked
1 cup pecans, chopped
1 (2-layer-size) package German chocolate cake mix
1 1/4 cups water
1/3 cup oil
3 eggs
3 1/2 cups powdered sugar
1 cup butter or margarine, melted
1 (8 ounce) package cream cheese, softened
Heat oven to 375 degrees F. Grease 9x13-inch pan.
Sprinkle coconut and pecans evenly over bottom of greased pan; set aside.
In a large bowl, combine (dry) cake mix, 1 1/4 cups water, oil and eggs at low speed until moistened; beat 2 minutes at high speed. Spoon batter evenly over coconut and pecans.
In another large bowl, combine powdered sugar, butter and cream cheese; beat until smooth and creamy. Spoon evenly over batter to within 1-inch of edge.
Bake at 375 degrees F for 43 to 53 minutes, or until a toothpick inserted in center comes out clean. Cool completely.
Cut into squares. Invert each square onto individual plates. Serve warm or cool. Store in refrigerator.
SAD CAKE
From: Kathy,IN
1 lb. brown sugar
4 eggs
1/2 cup butter softened
1 cup chopped nuts
1 cup coconut
2 cups biscuit mix
Powdered sugar (for sprinkling)
Preheat oven to 350 degrees F. Grease a 13x9-inch baking pan.
Beat first 3 together ingredients by hand. Add remaining ingredients, except powdered sugar; stir together. Spread in prepared pan.
Bake in a greased at 350 for 35 minutes or until done. Cool in pan on rack.
Sprinkle with powdered sugar.
TROUT WITH PECANS AND LEMON
Source: Elizabeth Pruyn, 1996
Makes 2 servings
"I had just decided to have fish for dinner and was going to look up something new when I read this recipe this morning. I made it tonight and it was a big hit with my family. My four year old ate lots and my husband, who usually likes his fish raw, was planning on who to invite over for a dinner party so we could show it off. I was happy because it was good and easy to make."
3 tablespoons olive oil
1/2 cup milk, for dredging
1/2 cup all-purpose flour, for dredging
2 butterflied trout, 12 ounces each
2 tablespoons minced parsley
FOR THE SAUCE:
4 tablespoons unsalted butter
1 tablespoon fresh lemon juice
1/2 cup pecan pieces
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Heat the olive oil to sizzling in a large heavy skillet. Have the milk and flour in shallow bowls.
Dip each trout in the milk, let it drip off excess, then dip it in the flour. Saute until golden brown, turning once. Remove to a warmed serving platter or two plates while you make the sauce. Sprinkle generously with parsley.
Wipe out the pan and melt the butter in it. When the butter just begins to brown, add the lemon juice, pecans, salt and pepper. Pour immediately over the trout and serve.
Cookie, NH: Try this, it's easy and won't heat up the kitchen
GARLIC-BROCCOLI PASTA
1 (16 ounce) package ziti (or other pasta)
1 large head broccoli, trimmed of tough stalks and cut up
2 to 3 Tablespoons minced garlic
3/4 cup freshly grated parmesan cheese
chicken stock
olive oil
Cook pasta and broccoli in chicken stock (add broccoli towards when pasta is almost done to keep it crisp-tender). Remove from the cooking water. Do not rinse.
Immediately add garlic and cheese to the pasta and broccoli and drizzle olive oil over. Mix to break up broccoli.
Serve at room temperature.
CHOCOLATE MINT BROWNIE COOKIES
Source: Nestle Toll House Best Loved Cookies
Makes 36 cookies
1 1/2 cups mint chocolate chips, divided use
1/2 cup butter or margarine, softened
2 tsp vanilla
2 egg whites, whipped
1 3/4 cups unbleached flour
3/4 cup mint chocolate chips
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 tsp baking soda
1/4 tsp salt
Powdered sugar (optional, for garnish)
Preheat oven at 350 degrees F. Lightly grease baking sheets.
Melt 3/4 cups chocolate chips, in a saucepan over lowest heat. When chips begin to melt, remove from heat; stir. Return to heat for a few seconds at a time, stirring until smooth. Cool to room temperature.
In a mixing bowl, combine melted chocolate chips, butter, vanilla, and egg whites.
In another mixing bowl, combine flour, remaining 3/4 cup mint chocolate chips, sugars, baking soda, and salt. Mix wet ingredients with dry ingredients just until moistened.
Drop dough by rounded tablespoons onto prepared baking sheets.
Bake for 12 minutes or until edges are set but centers are still soft.
If desired, sprinkle with powdered sugar after baking.
ANY FRUIT CRISP FOR TWO
Source: Cooking Light magazine, April 1996
From: SueA, CA
Makes 2 servings
"Virtually any kind of berries will work in this dessert. You might also try pineapple tidbits in place of the mandarin oranges, and cherries in place of strawberries."
I/2 cup sliced strawberries
l/2 cup frozen blueberries, thawed
2 teaspoons lemon juice
1 (11 ounce) can mandarin oranges in light syrup, drained
3 tablespoons all-purpose flour
2 tablespoons brown sugar
2 tablespoons quick-cooking oats
t/4 teaspoon ground cinnamon
l/8 teaspoon ground nutmeg
2 tablespoons chilled reduced calorie stick margarine, cut into small pieces
Preheat toaster oven (or regular oven) to 350 degrees F.
Combine first 4 ingredients in a small bowl; toss gently. Divide fruit mixture evenly between 2 (10 ounce) custard cups; set aside.
Combine flour and next 4 ingredients (flour through nutmeg) in a small bowl; stir well. Cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle flour mixture evenly over fruit.
Cover and bake in toaster oven at 350 degrees F for 20 minutes. Uncover and bake an additional 5 minutes or until crisp.
TO BAKE IN A CONVENTIONAL OVEN:
Place custard cups on a baking sheet. Bake at 350 degrees F for 30 minutes or until crisp (do not cover).
FROSTED BUTTERSCOTCH COOKIES
Source: Better Homes and Gardens magazine, January 1997
Makes about 60 cookies
I have made this several times to take to group events and they have disappeared quickly - I get lots of request for the recipe. It is a soft type of cookie and the frosting is wonderful.
2 1/2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp baking powder
1/2 tsp salt
1 1/2 cups packed brown sugar
1/2 cup shortening
2 slightly beaten eggs
1 tsp vanilla
1 (8 oz.) carton dairy sour cream
1/2 cup chopped walnuts
1 recipe Browned Butter Frosting (recipe follows)
Walnut halves (optional, for garnish)
In a bowl stir together flour, baking soda, baking powder, and salt; set aside.
In a medium mixing bowl beat sugar and shortening with an electric mixer on medium to high speed till thoroughly combined. Add eggs and vanilla. Beat till thoroughly combined. Alternately add flour mixture and sour cream, beating after each addition.
Stir in chopped walnuts. Drop dough by rounded teaspoons 2-inches apart onto a greased baking sheet.
Bake in a 375 degree F oven for 10 to 12 minutes or till edges are lightly browned. Cool cookies on a wire rack.
Spread cooled cookies with Browned Butter Frosting, topping each cookie with a walnut half, if desired.
BROWNED BUTTER FROSTING
Makes about 1 1/3 cups frosting
1/2 cup butter
3 1/2 cups sifted powdered sugar
1 1/2 teaspoons vanilla
5 to 6 teaspoons hot water
In a medium saucepan heat and stir butter over medium-low heat till golden brown (do not scorch).
Remove from heat. Stir in powdered sugar, vanilla, and 5 to 6 teaspoons hot water. Beat till frosting is easy to spread.
Use immediately. If frosting begins to set up as you work, stir in a few drops hot water; beat smooth again.
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