Recipe: Assorted Recipes (26) - 09-20-97 Recipe Swap Part 2 of 4 (updated)
Recipe Collections26 ASSORTED RECIPES
Recipe Swap (part 2 of 4) - September 20, 1997
RECIPES IN THIS FILE:
Choco-Raspberry Crackles
Neopolitan (Tri-Color) Cookies
Jell-O Fruity Spritz Cookie
Christmas Seed cookies
Homemade Sausage Seasonings: Italian, Chorizo, Rosemary, Lebonese
Homemade Italian Sausage
Fresh Pear and Apple Pie
Pumpkin-Apple Pie
Banana Coconut Bread
Chicken Breasts with Spicy Rub
Teriyaki Chicken Wings
Fiesta Hot Chocolate
Fresh Fruit Frappe
Fresh Tomato Soup
Quick Chicken Noodle Soup
Wedding Soup with Mini Meatballs
Chocolate Chip Pumpkin Cheesecake
Harvest Cake Roll
Peanut Butter Whipped Cream
Chocolate Mini Cheesecakes
Delicate Cake with Fruit Icing
Lemon Custard Phyllo Cups
Homemade Croutons
Hershey Bar Pie with Chocolate Petal Crust
Traditional Coconut Cream Pie
CHOCO-RASPBERRY CRACKLES
Makes about 4 dozen cookies
1/4 cup butter
1 (6 oz) pkg chocolate raspberry chips, divided use
1 1/2 cups granulated sugar
4 eggs
2 cups all-purpose flour
1/2 cup walnuts, finely chopped
2 tsp baking powder
1/4 tsp salt
Powdered Sugar
Melt butter with 1 cup chocolate raspberry chips over hot water: cool and blend until smooth.
Beat in sugar and eggs. Blend in remaining ingredients including remaining chips but not powdered sugar. Chill at least 1 hour.
Roll into 1-inch balls, then roll in powdered sugar. Place on greased baking sheets.
Bake at 300 degrees Ffor 15 to 18 minutes or until cookies are cracked on the surface and set in the middle. Cool and serve.
NEAPOLITAN (TRI-COLOR) COOKIES
Source: Eileen & Bob Holze
1 (8 oz.) can almond paste
1 1/2 cups butter, softened
1 cup sugar
4 eggs, separated
1 tsp. almond extract
2 cups sifted flour
1/4 tsp. salt
Food coloring: red, green and yellow
Apricot or raspberry jam
6 oz. semi sweet chocolate chips
Grease 3 (13x9x2-inch) pans. Line with waxed paper. Grease again. Set aside.
Break up almond paste in large bowl. Add butter, sugar, egg yolks, and almond extract. Beat for 5 minutes.
Beat in flour and salt; mix well; set aside.
Beat egg whites in small bowl until stiff. With a wooden spoon fold into almond mixture.
Separate batter into 3 bowls. Add red food coloring to one, green coloring to another, and yellow to the third. Stir each color well. Pour each color batter into prepared pans (one color per pan).
Bake at 350 degrees F for 15 minutes. Set pans on rack to cool.
Remove from pans and onto a large cutting board lined with waxed paper. Place green layer and spread with jam. Top with pink layer. Cover with waxed paper and weigh down with book. Refrigerate about 1 hour.
Melt chips over low flame, with a drop of oil mixed in to make it smooth and shiny. Spread chocolate on top and sides of cake. Refrigerate until chocolate is firm.
Turn cake over and spread more chocolate on top. Refrigerate again. When chocolate is dry you cut cake into small rectangles.
JELL-O FRUITY SPRITZ COOKIES
Source: Sam Waring, 1990's
Makes 60 cookies
4 cups flour, sifted
1 tsp baking powder
1 1/2 cups butter or margarine, softened
1 cup sugar
1 (3 oz) pkg Jell-O Gelatin, any flavor
1 egg
1 tsp vanilla
Additional Jell-O Gelatin for sprinkling over cookies before baking*
Sift flour with baking powder; set aside.
Cream butter. Gradually add sugar and (dry) gelatin; cream well after each addition. Add egg and vanilla; beat well. Gradually add flour mixture, mixing after each addition until smooth.
Force dough through cookie press onto ungreased baking sheets. Sprinkle with gelatin. Decorate as desired.
Bake at 400 degrees F about 13 or 14 minutes, or until golden brown at edges. Store cooled cookies in a loosely covered container.
*Colored sprinkles or non-pareils, silver balls, and green and red candied cherries can also be used as decorations before baking.
CHRISTMAS SEED COOKIES
Source: Aruna Viswadoss
Makes about 8 dozen small cookies
2 1/2 cups sifted cake flour
1/2 tsp baking powder
1/8 tsp salt
1 cup sugar
1 cup butter, softened
2 egg yolks
1 tsp vanilla
Seeds (such as caraway, anise, sesame)
Sift dry ingredients together. Cut in butter. Add egg yolks and vanilla; mix together. Chill several hours.
Roll to 1/8-inch thickness on floured board and cut in fancy shapes. Put on cookie sheets, sprinkle with seeds.
Bake in hot oven, 400 degrees F, about 8 minutes.
HOMEMADE SAUSAGE SEASONINGS
Source: Joe Wells, 1994
Joe: "Here are some sausage seasoning recipes that I have used and liked a lot. They were originally designed for ground lamb but we have used them with ground turkey and it tastes almost as good. These measurements are for five pounds of meat. They taste great charcoaled."
FOR 5 POUNDS OF GROUND MEAT:
ITALIAN:
2 1/2 tsp ground black pepper
2 1/2 tsp salt
5 tsp fennel seeds
2 1/2 tsp garlic granules
CHORIZO:
7 1/2 tsp garlic granules
5 tsp salt
5 tsp crushed red pepper (use your own judgment)
5 tsp ground black pepper
15 tsp paprika
ROSEMARY:
2 1/2 tsp ground black pepper
5 tsp rosemary (dried, twice as much fresh)
2 1/2 tsp garlic granules
2 1/2 tsp salt
LEBANESE:
(This one came from a Lebanese chef we knew and is my favorite.)
2 tablespoons ground allspice
1 tablespoon ground cinnamon
1 tablespoon ground cloves
2 bunches cilantro, chopped
1/8 cup garlic granules
2 tablespoons vinegar
HOMEMADE ITALIAN SAUSAGE
Mix together:
1 pound ground pork
1 medium onion, finely chopped
1 small garlic clove, crushed
Combine and mix into pork mixture:
1/2 tablespoon salt
1/2 teaspoon ground pepper
1/2 teaspoon fennel seed
1/4 teaspoon paprika
1/8 teaspoon ground thyme
1/8 teaspoon (or more) cayenne pepper
Shape into patties, meatballs, or stuff into casings. Cook as desired.
FRESH PEAR AND APPLE PIE
4 apples (4 cups sliced)
4 firm pears (4 cups sliced)
2 tbsp lime juice
2/3 cup brown sugar, firmly packed
1/4 cup cornstarch
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
2 tbsp butter
Pastry for a 9-inch, single crust pie
Preheat oven to 350 degrees F.
Place apples and pears in a large bowl and toss with lime juice.
Combine brown sugar, cornstarch, cinnamon and nutmeg in small bowl; toss with apple and pear slices until coated. Turn into a 9x11/2-inch deep dish pie plate. Dot with butter.
Roll out pastry for top crust. Cut slits to vent steam during baking and place over filling. Seal and flute edges.
Bake at 350 degrees for 45 to 50 minutes or until crust is lightly browned.
PUMPKIN-APPLE PIE
1/3 cup firmly packed brown sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon, divided use
1/2 teaspoon salt, divided use
1/3 cup water
2 tablespoon butter or margarine
3 cups apples; peeled and sliced
1 large egg
1/3 cup granulated sugar
3/4 cup canned, mashed pumpkin
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
3/4 cup evaporated milk
1 unbaked 9-inch pie shell
Combine the brown sugar, cornstarch, 1/2 tsp cinnamon and 1/4 tsp salt in a 2-quart saucepan. Stir in the 1/3 cup water and butter. Cook, over medium heat, stirring constantly, until the mixture comes to a boil. Carefully add the apple slices and cook for another 4 minutes. Remove from the heat and set aside.
Combine the egg, sugar, pumpkin, the remaining 1/2 teaspoon cinnamon, ginger, cloves, the remaining 1/4 teaspoon salt and evaporated milk in a bowl. Beat until well blended using a rotary or electric mixer set on low speed.
Pour the apple mixture into the unbaked pie shell and then spoon an even layer of the pumpkin mixture over the apple mixture.
Bake in a preheated 425 degree F oven for 10 minutes then reduce the oven temperature to 375 degrees F (leaving the pie in the oven) and bake another 40 minutes or until the filling is set around the edge. Cool on a wire rack.
BANANA COCONUT BREAD WITH RUM RAISINS
Makes 1 loaf
1/2 cup dark rum
1 cup currants
3 cups flour
2 tsp ground cinnamon
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 tsp grated nutmeg
2/3 cup sweetened coconut, divided use
1/2 cup vegetable shortening
1 cup packed brown sugar
2 eggs, beaten lightly
1/3 cup buttermilk
1 cup mashed ripe banana
Heat rum and place in bowl with currants 1 hour.
In separate bowl, sift together flour, cinnamon, baking powder, baking soda, baking powder, salt and nutmeg. Mix in 1/2 cup of the coconut; set aside.
In a large bowl, cream vegetable shortening and brown sugar till combined. Add eggs and beat well. Stir in buttermilk, banana and the currant mixture; combine well.
Add flour mixture and stir till just combined. Spoon batter into greased loaf pan (9x5x2 3/4-inches). Sprinkle with remaining coconut.
Bake in preheated 350 degree F oven 60 to 70 minutes or till done.
CHICKEN BREASTS WITH SPICY RUB
Makes 4 servings
4 chicken breasts
SPICY RUB:
2 tbsp paprika
2 tbsp ground cumin
2 tbsp brown sugar
2 cloves garlic, minced
1 tbsp Dijon mustard
1 tbsp ground black pepper
1 tbsp red wine vinegar
2 tsp vegetable oil (plus 2 tbsp for brushing grill)
1 tsp curry powder
1 tsp ground cayenne pepper
1 tsp salt
1/2 tsp five spice powder
Pat chicken pieces dry.
Combine ingredients for rub. Smear rub over bother sides of chicken; the more you use, the spicier it will be.
Heat barbecue grill. Brush grill with 2 tablespoons oil. Place chicken on grill, skin side down. Cook over medium heat, about 10 to 12 minutes per side, until chicken is just cooked through. (If heat is too high, coating will burn; if too low, cooking time will be a little longer).
TERIYAKI CHICKEN WINGS
From: Stephanie
1 (5 lb.) bag frozen chicken wings (unseasoned)
1 cup soy sauce
3/4 cup brown sugar
1 Tbsp. vinegar
1 tsp. garlic salt
1 tsp. ground ginger
Divide chicken wings between 2 or 3 one gallon bags.
In a 4 cup measuring cup combine remaining ingredients. Divide teriyaki sauce between the 2 or 3 bags of chicken wings, and freeze.
TO PREPARE CHICKEN WINGS:
Thaw overnight in the refrigerator.
WHEN READY TO COOK:
Preheat oven to 400 degrees F.
Place wings in a large baking pan along with teriyaki sauce.
Bake wings for 30 minutes or until done, turning once.
If desired, serve with rice and steamed broccoli.
FIESTA HOT CHOCOLATE
Source: Robert Foster
Makes 4 servings
1/2 cup unsweetened cocoa powder
1 tbsp unbleached flour
1/4 cup dark brown sugar; packed
4 cups milk
3 whole cloves
1 cinnamon stick, broken in half
2 tbsp powdered sugar
1 1/2 tsp vanilla
GARNISHES:
Whipped cream
4 cinnamon sticks
Mix cocoa powder and flour in 2-quart saucepan. Stir in brown sugar, milk, cloves, and 1 stick cinnamon. Heat just to boiling over medium heat, stirring constantly; reduce heat. Simmer uncovered for 5 minutes (DO NOT boil).
Remove from heat; remove cloves and cinnamon. Stir in powdered sugar and vanilla. Beat with molinillo, wire whisk or hand beater until foamy.
Pour into 4 cups or mugs. Serve with whipped cream and cinnamon sticks.
FRESH FRUIT FRAPPE
Source: Betty Crocker's New Choices Cookbook
Makes 4 servings
1 cup cut-up cantaloupe or honeydew melon
1 cup cut-up pineapple
1 cup cut-up mango
1 cup strawberry halves (about half a pint)
1 cup orange juice
2 tablespoons sugar
Crushed ice
Fresh fruit slices (optional, for garnish)
Mix all ingredients except ice, fill blender half full of mixture add crushed ice to fill to top. Cover and blend on high speed until uniform consistency. Repeat with remaining half of mixture.
Serve immediately. Garnish with fruit if desired
FRESH TOMATO SOUP
6 medium-size tomatoes or 2 lbs Italian plum tomatoes
1 onion, chopped
2 cups chicken broth
1/2 tsp dried basil
1/2 tsp salt
1 celery stalk, chopped
1 tbsp tomato paste
1/4 tsp freshly ground black pepper
1/2 cup yogurt (for garnish)
Cut tomatoes into wedges and place in 1 1/2-quart saucepan with all ingredients except yogurt. Simmer uncovered 30 minutes.
Strain to remove tomato skins and seeds. Adjust seasonings.
Serve garnished with spoonfuls of yogurt.
QUICK CHICKEN NOODLE SOUP
Source: Creamette Macaroni Co.
From: Vicki,La
Servings: 13 servings (1 cup each)
3 quarts water
1 cup thinly sliced carrot
1/2 cup finely chopped onion
1/2 cup chopped celery
5 chicken bouillon cubes
1 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon poultry seasoning
1 bay leaf
3 cups chopped cooked chicken
6 oz. Creamette Medium Egg Noodles, uncooked
In 6-quart saucepan, combine all ingredients except chicken and noodles; heat to boiling.
Add chicken and noodles; cook uncovered, stirring occasionally, 8 minutes or until noodles and vegetables are tender. Discard bay leaf.
WEDDING SOUP WITH MINI MEATBALLS
Source: Hershey
From: Vicki,La
Makes 4 to 6 servings
FOR THE MEATBALLS:
1/2 lb. ground beef or turkey
1 egg, slightly beaten
1 slice bread, crumbled
1 tablespoon grated Parmesan cheese
1 teaspoon onion powder
FOR THE SOUP:
5 3/4 cups (46 oz. can) ready-to-serve chicken broth
1 1/4 cups (10 oz. pkg.) frozen chopped spinach, thawed and squeezed dry
1 cup finely diced carrot
1 teaspoon dried parsley flakes
1/2 cup (about 3 oz.) orzo or rosa marina, uncooked
Grated Parmesan cheese (optional, for serving)
In medium bowl, combine meat, egg, bread, Parmesan cheese and onion powder; shape into 1/2-inch balls; set aside.
In large saucepan, heat broth to boiling; add meatballs, spinach, carrot, parsley and pasta. Cook 8 to 10 minutes or until pasta is tender.
Serve garnished with Parmesan cheese, if desired.
CHOCOLATE CHIP PUMPKIN CHEESECAKE
Source: Hershey
From: Vicki,La
Makes 1 (9-inch) cheesecake, 10 to 12 servings
FOR THE CHOCOLATE COOKIE CRUST:
1 cup vanilla wafer crumbs (about 30 wafers, crushed)
1/4 cup Hershey's unsweetened cocoa powder
1/4 cup powdered sugar
1/4 cup (1/2 stick) butter or margarine, melted
FOR THE FILLING:
3 packages (8 oz. each) cream cheese, softened
1 cup white granulated sugar
3 tablespoons all-purpose flour
1 teaspoon pumpkin pie spice
1 cup canned pumpkin
4 eggs
1 1/2 cups Hershey's semi-sweet chocolate mini chips
Chocolate leaves (optional, recipe follows)
TO PREPARE THE CHOCOLATE COOKIE CRUST:
Heat oven to 350 degrees F.
In medium bowl, stir together vanilla wafer crumbs, cocoa powder, powdered sugar and butter. Press mixture firmly onto bottom and 1/2-inch up side of 9-inch springform pan.
Bake 8 minutes; cool slightly.
Increase oven temperature to 400 degrees F.
MEANWHILE, TO PREPARE THE FILLING:
In large mixer bowl, beat cream cheese, granulated sugar, flour and pumpkin pie spice until well blended. Add pumpkin and eggs; beat until well blended.
Stir in small chocolate chips; pour batter into prepared crust.
Bake at 400 degrees F for 10 minutes. Reduce oven temperature to 250 degrees F (leaving the cheesecake in the oven); continue baking 50 minutes. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Refrigerate before serving.
TO SERVE:
Garnish with Chocolate Leaves, if desired. Cover; refrigerate leftover cheesecake.
CHOCOLATE LEAVES
Thoroughly wash and dry several non-toxic leaves.
In small microwave-safe bowl, place 1/2 cup Hershey's Mini Chips Semi-Sweet Chocolate. Microwave at HIGH (100%) 30 to 45 seconds or until smooth when stirred.
With small soft-bristled pastry brush, brush melted chocolate on backs of leaves. (Avoid getting chocolate on leaf front; removal may be difficult when chocolate hardens.) Place on wax paper-covered cookie sheet; refrigerate until very firm.
Beginning at stem, carefully pull green leaves from chocolate leaves; refrigerate until ready to use.
HARVEST CAKE ROLL
Source: Hershey, Newspaper Recipe Clipping - October 26, 1983
From: Vicki,La
Makes 10 servings
3 eggs
1 cup granulated sugar
2/3 cup canned pumpkin puree (unsweetened)
1 teaspoon vanilla extract
3/4 cup all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
Peanut Butter Whipped Cream (recipe follows)
Powdered sugar
Heat oven to 350 degrees F. Grease a (15 1/2 x 10 1/2 x 1/2-inch) jelly-roll pan. Line bottom of pan with wax paper; grease paper.
In large bowl, beat eggs on high speed of electric mixer until very thick and lemon colored, about 5 minutes. Gradually add granulated sugar, beating until sugar dissolves. Stir in pumpkin and vanilla.
Stir together flour, cinnamon, baking powder, ginger, nutmeg and salt; fold into pumpkin mixture. Spread batter evenly into prepared pan.
Bake 12 to 15 minutes or until top springs back when touched lightly in center. Immediately loosen edges from side of pan. Invert cake on clean lint-free towel sprinkled generously with powdered sugar. Carefully remove wax paper. While hot, roll cake and towel together from narrow end in jelly roll fashion. Cool on wire rack.
Unroll cake; remove towel. Evenly spread Peanut Butter Whipped Cream on cake almost to edges. Starting at same narrow end, roll up. Place cake, seam-side down, on platter. Sprinkle with powdered sugar; refrigerate before serving. Cover; refrigerate leftover cake.
PEANUT BUTTER WHIPPED CREAM
Makes about 2 cups whipped cream
1 cup Reese's Peanut Butter Chips
1/3 cup milk
1 1/2 cups miniature marshmallows or 15 large marshmallows
1 cup (1/2 pt.) cold heavy whipping cream
1/2 teaspoon vanilla extract
In saucepan over low heat, melt peanut butter chips with milk. Add marshmallows, stirring until melted. Cool to lukewarm.
In bowl, beat whipping cream until stiff; fold in peanut butter chip mixture and vanilla.
HERSHEY CHOCOLATE MINI CHEESECAKES
From: Vicki,La - 09-27-97
Make about 24 mini cheesecakes
Chocolate Crumb Crust (recipe follows)
1/2 cup Hershey's Unsweetened Cocoa Powder
1/4 cup (1/2 stick) butter or margarine, melted
3 packages (8 oz. each) cream cheese, softened
1 (14 oz.) can sweetened condensed milk
3 eggs
2 teaspoons vanilla extract
Chocolate Glaze (recipe follows)
Heat oven to 300 degrees F. Line muffin cups (2 1/2-inches in diameter) with paper bake cups or spray with vegetable cooking spray.*
Press about 1 tablespoonful Chocolate Crumb Crust mixture onto bottom of each cup. Stir together cocoa and 1/4 cup butter. Beat cream cheese until fluffy. Beat in cocoa mixture. Gradually beat in sweetened condensed milk. Beat in eggs and vanilla. Fill muffin cups with batter. Bake 35 minutes or until set. Cool 15 minutes; remove from pan to wire rack. Cool completely. Refrigerate.
Before serving, spread with Chocolate Glaze. Allow to set. Serve at room temperature.
*If vegetable cooking spray is used, cool baked cheesecakes. Freeze 15 minutes; remove with narrow spatula.
CHOCOLATE CRUMB CRUST
In medium bowl, stir together:
1 1/2 cups vanilla wafer crumbs
6 tablespoons Hershey's Unsweetened Cocoa Powder
6 tablespoons powdered sugar
6 tablespoons butter or margarine, melted
CHOCOLATE GLAZE
Makes about 2 cups glaze
2 cups (one 12 oz. pkg.) Hershey's Semi-Sweet Chocolate Chips
1 cup (1/2 pint) heavy whipping cream
1 teaspoon vanilla extract
In a medium saucepan over low heat, melt chocolate chips with heavy cream and vanilla. Stir until smooth. Use immediately.
DELICATE CAKE
From: Hensonian
1/2 cup butter, softened
1 cup sugar
2 eggs, separated
1/2 tsp lemon extract
1/2 teaspoon vanilla extract
1/2 cup milk
1 2/3 cups flour
1 teaspoons baking powder
1/8 tsp salt
Cream the butter. Add the sugar and egg yolks; beat for 2 minutes. Add the extracts and milk.
Add the dry ingredients, that have been well mixed and sifted. Beat vigorously for three minutes.
Add the stiffly beaten egg whites. Pour into a square cake pan, the bottom of which is covered with waxed paper.
Bake in a moderate oven for 20 minutes. Set cake in pan on rack to cool.
Pile Fruit Icing lightly and smoothly upon the cooled cake. Cut in squares and serve with coffee as a dessert if desired.
FRUIT ICING
1/2 cup diced fruit, pineapple and oranges mixed (or drained fruit cocktail)
1 tbsp lemon juice
1 1/2 cups powdered sugar, or as needed
Cut the fruit in very small pieces, add the lemon juice and slowly add the powdered sugar, well sifted, until a paste stiff enough to spread is formed (more sugar may be needed).
LEMON CUSTARD PHYLLO CUPS
Adapted from source: Bon Appetit magazine, April 1996
From: Judy/AZ - 09-14-97
Makes 8 servings
"Just a few layers of phyllo make a pretty cup for the rich-tasting lemon custard. The leftover phyllo cups and filling can be stored separately and assembled the next day for an afternoon treat."
FOR THE CUSTARD:
1/2 cup sugar
2 tablespoons cornstarch
Pinch of salt
1 cup cold water
1/4 cup fresh lemon juice
1 large egg
1/2 teaspoon grated lemon peel
1 teaspoon unsalted butter
1 drop yellow food coloring
FOR THE PHYLLO CUPS:
Nonstick vegetable oil spray
4 sheets fresh phyllo or frozen, thawed
1 tablespoon unsalted butter, melted
1 teaspoon sugar
GARNISHES:
1/2 teaspoon powdered sugar
Mint sprigs
NOTE: Custard and phyllo cups can be prepared 1 day ahead. Refrigerate custard. Store phyllo cups in airtight containers.
TO PREPARE THE CUSTARD:
Whisk 1/2 cup sugar, cornstarch and salt in heavy medium saucepan to blend. Gradually whisk in 1 cup cold water and lemon juice. Whisk until sugar and cornstarch dissolve. Whisk in egg and lemon peel. Add butter. Whisk over medium heat until mixture boils and thickens, about 5 minutes. Remove from heat. Stir in food coloring.
Transfer custard to bowl. Press plastic onto surface of custard and cool to room temperature.
TO PREPARE THE PHYLLO CUPS:
Preheat oven to 375 degrees F. Lightly spray eight 1/3-cup muffin cups with vegetable oil spray.
Stack 4 phyllo sheets into six 4-inch squares, forming total of 24 squares. Press 1 phyllo square into each cup (cover remaining phyllo with plastic wrap and damp towel).
Using pastry brush, dab phyllo in a few places with melted butter. Press another phyllo square atop first phyllo square, with corners at different angles. Sprinkle phyllo cups with sugar.
Bake until phyllo is golden brown, about 6 minutes. Transfer pan to rack and cool cups from muffin tin.
TO SERVE:
Spoon some of custard into each of 4 cups (save remaining custard and cups for another use). Sift powdered sugar over edges of phyllo. Garnish with mint sprigs. Arrange on plates.
HOMEMADE CROUTONS
1 tbsp butter
5 tbsp oil
2 garlic cloves, minced
1 tsp thyme
1 tsp oregano
5 sliced day old bread, crusts removed
Melt butter in skillet then add oil. Mix in garlic, thyme and oregano.
Cut into 1/2-inch cubes. Fry slowly in the butter mixture until lightly brown.
HERSHEY BAR PIE
From: Vicki,La
Makes 1 (9-inch) pie, 8 servings
Chocolate Petal Crust (recipe follows)
1 Hershey's Milk Chocolate Bar or Milk Chocolate Almonds Bar (1/2 pound)
1/3 cup milk
1 1/2 cups miniature or 15 regular marshmallows
1 cup heavy whipping cream
Whipped topping or chilled cherry pie filling (to garnish)
Prepare Chocolate Petal Crust; set aside.
Break chocolate bar, chopping almonds into small pieces; melt with milk in top of double boiler over hot water. Add marshmallows, stirring until melted; cool completely.
Whip heavy cream until stiff; fold into chocolate mixture. Pour into crust; chill several hours until firm.
Garnish with whipped topping or chilled cherry pie filling.
CHOCOLATE PETAL CRUST
1/2 cup butter or margarine, softened
1 cup sugar
1 egg
1 teaspoon vanilla
1 1/4 cups unsifted all-purpose flour
1/2 cup Hershey's Unsweetened Cocoa Powder
3/4 teaspoon baking soad
1/4 teaspoon salt
Cream butter or margarine, sugar, egg and vanilla until light and fluffy; set aside.
Combine flour, cocoa powder, baking soda and salt; add to creamed mixture. Shape soft dough into two (1 1/2-inch) rolls. Wrap in wax paper; chill until firm.
Cut one roll into 1/8-inch slices; arrange edges touching, on bottom and sides of greased 9-inch pie pan. Small spaces in crust will not affect pie.
Bake at 375 degrees F for 8 to 10 minutes. Cool.
Note: Freeze leftover dough, use for pie crust or cookies.
TRADITIONAL COCONUT CREAM PIE
Source: Hershey Kitchens
From: Vicki, La.
Makes 1 (9-inch) pie, 8 servings
2/3 cup sugar
1/3 cup cornstarch
2 tablespoons all-purpose flour
1/4 teaspoon salt
3 eggs
3 cups milk
1 tablespoon butter
2 teaspoons vanilla extract
1 1/4 cups sweetened coconut flakes
1 (9-inch) pie shell, baked and cooled
Whipped topping and toasted coconut (for topping)
In medium saucepan, stir together sugar, cornstarch, flour and salt; stir in eggs until mixture is well blended. Gradually stir in milk. Cook over medium heat, stirring constantly with whisk, until mixture boils; boil and stir 1 minute.
Remove from heat; stir in butter and vanilla. Stir in coconut until blended; pour into baked pie crust. Press plastic wrap directly onto surface; refrigerate 6 to 8 hours or until set.
Just before serving, spread with whipped topping; sprinkle with toasted coconut. Cover; refrigerate leftover pie.
Recipe Swap (part 2 of 4) - September 20, 1997
RECIPES IN THIS FILE:
Choco-Raspberry Crackles
Neopolitan (Tri-Color) Cookies
Jell-O Fruity Spritz Cookie
Christmas Seed cookies
Homemade Sausage Seasonings: Italian, Chorizo, Rosemary, Lebonese
Homemade Italian Sausage
Fresh Pear and Apple Pie
Pumpkin-Apple Pie
Banana Coconut Bread
Chicken Breasts with Spicy Rub
Teriyaki Chicken Wings
Fiesta Hot Chocolate
Fresh Fruit Frappe
Fresh Tomato Soup
Quick Chicken Noodle Soup
Wedding Soup with Mini Meatballs
Chocolate Chip Pumpkin Cheesecake
Harvest Cake Roll
Peanut Butter Whipped Cream
Chocolate Mini Cheesecakes
Delicate Cake with Fruit Icing
Lemon Custard Phyllo Cups
Homemade Croutons
Hershey Bar Pie with Chocolate Petal Crust
Traditional Coconut Cream Pie
CHOCO-RASPBERRY CRACKLES
Makes about 4 dozen cookies
1/4 cup butter
1 (6 oz) pkg chocolate raspberry chips, divided use
1 1/2 cups granulated sugar
4 eggs
2 cups all-purpose flour
1/2 cup walnuts, finely chopped
2 tsp baking powder
1/4 tsp salt
Powdered Sugar
Melt butter with 1 cup chocolate raspberry chips over hot water: cool and blend until smooth.
Beat in sugar and eggs. Blend in remaining ingredients including remaining chips but not powdered sugar. Chill at least 1 hour.
Roll into 1-inch balls, then roll in powdered sugar. Place on greased baking sheets.
Bake at 300 degrees Ffor 15 to 18 minutes or until cookies are cracked on the surface and set in the middle. Cool and serve.
NEAPOLITAN (TRI-COLOR) COOKIES
Source: Eileen & Bob Holze
1 (8 oz.) can almond paste
1 1/2 cups butter, softened
1 cup sugar
4 eggs, separated
1 tsp. almond extract
2 cups sifted flour
1/4 tsp. salt
Food coloring: red, green and yellow
Apricot or raspberry jam
6 oz. semi sweet chocolate chips
Grease 3 (13x9x2-inch) pans. Line with waxed paper. Grease again. Set aside.
Break up almond paste in large bowl. Add butter, sugar, egg yolks, and almond extract. Beat for 5 minutes.
Beat in flour and salt; mix well; set aside.
Beat egg whites in small bowl until stiff. With a wooden spoon fold into almond mixture.
Separate batter into 3 bowls. Add red food coloring to one, green coloring to another, and yellow to the third. Stir each color well. Pour each color batter into prepared pans (one color per pan).
Bake at 350 degrees F for 15 minutes. Set pans on rack to cool.
Remove from pans and onto a large cutting board lined with waxed paper. Place green layer and spread with jam. Top with pink layer. Cover with waxed paper and weigh down with book. Refrigerate about 1 hour.
Melt chips over low flame, with a drop of oil mixed in to make it smooth and shiny. Spread chocolate on top and sides of cake. Refrigerate until chocolate is firm.
Turn cake over and spread more chocolate on top. Refrigerate again. When chocolate is dry you cut cake into small rectangles.
JELL-O FRUITY SPRITZ COOKIES
Source: Sam Waring, 1990's
Makes 60 cookies
4 cups flour, sifted
1 tsp baking powder
1 1/2 cups butter or margarine, softened
1 cup sugar
1 (3 oz) pkg Jell-O Gelatin, any flavor
1 egg
1 tsp vanilla
Additional Jell-O Gelatin for sprinkling over cookies before baking*
Sift flour with baking powder; set aside.
Cream butter. Gradually add sugar and (dry) gelatin; cream well after each addition. Add egg and vanilla; beat well. Gradually add flour mixture, mixing after each addition until smooth.
Force dough through cookie press onto ungreased baking sheets. Sprinkle with gelatin. Decorate as desired.
Bake at 400 degrees F about 13 or 14 minutes, or until golden brown at edges. Store cooled cookies in a loosely covered container.
*Colored sprinkles or non-pareils, silver balls, and green and red candied cherries can also be used as decorations before baking.
CHRISTMAS SEED COOKIES
Source: Aruna Viswadoss
Makes about 8 dozen small cookies
2 1/2 cups sifted cake flour
1/2 tsp baking powder
1/8 tsp salt
1 cup sugar
1 cup butter, softened
2 egg yolks
1 tsp vanilla
Seeds (such as caraway, anise, sesame)
Sift dry ingredients together. Cut in butter. Add egg yolks and vanilla; mix together. Chill several hours.
Roll to 1/8-inch thickness on floured board and cut in fancy shapes. Put on cookie sheets, sprinkle with seeds.
Bake in hot oven, 400 degrees F, about 8 minutes.
HOMEMADE SAUSAGE SEASONINGS
Source: Joe Wells, 1994
Joe: "Here are some sausage seasoning recipes that I have used and liked a lot. They were originally designed for ground lamb but we have used them with ground turkey and it tastes almost as good. These measurements are for five pounds of meat. They taste great charcoaled."
FOR 5 POUNDS OF GROUND MEAT:
ITALIAN:
2 1/2 tsp ground black pepper
2 1/2 tsp salt
5 tsp fennel seeds
2 1/2 tsp garlic granules
CHORIZO:
7 1/2 tsp garlic granules
5 tsp salt
5 tsp crushed red pepper (use your own judgment)
5 tsp ground black pepper
15 tsp paprika
ROSEMARY:
2 1/2 tsp ground black pepper
5 tsp rosemary (dried, twice as much fresh)
2 1/2 tsp garlic granules
2 1/2 tsp salt
LEBANESE:
(This one came from a Lebanese chef we knew and is my favorite.)
2 tablespoons ground allspice
1 tablespoon ground cinnamon
1 tablespoon ground cloves
2 bunches cilantro, chopped
1/8 cup garlic granules
2 tablespoons vinegar
HOMEMADE ITALIAN SAUSAGE
Mix together:
1 pound ground pork
1 medium onion, finely chopped
1 small garlic clove, crushed
Combine and mix into pork mixture:
1/2 tablespoon salt
1/2 teaspoon ground pepper
1/2 teaspoon fennel seed
1/4 teaspoon paprika
1/8 teaspoon ground thyme
1/8 teaspoon (or more) cayenne pepper
Shape into patties, meatballs, or stuff into casings. Cook as desired.
FRESH PEAR AND APPLE PIE
4 apples (4 cups sliced)
4 firm pears (4 cups sliced)
2 tbsp lime juice
2/3 cup brown sugar, firmly packed
1/4 cup cornstarch
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
2 tbsp butter
Pastry for a 9-inch, single crust pie
Preheat oven to 350 degrees F.
Place apples and pears in a large bowl and toss with lime juice.
Combine brown sugar, cornstarch, cinnamon and nutmeg in small bowl; toss with apple and pear slices until coated. Turn into a 9x11/2-inch deep dish pie plate. Dot with butter.
Roll out pastry for top crust. Cut slits to vent steam during baking and place over filling. Seal and flute edges.
Bake at 350 degrees for 45 to 50 minutes or until crust is lightly browned.
PUMPKIN-APPLE PIE
1/3 cup firmly packed brown sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon, divided use
1/2 teaspoon salt, divided use
1/3 cup water
2 tablespoon butter or margarine
3 cups apples; peeled and sliced
1 large egg
1/3 cup granulated sugar
3/4 cup canned, mashed pumpkin
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
3/4 cup evaporated milk
1 unbaked 9-inch pie shell
Combine the brown sugar, cornstarch, 1/2 tsp cinnamon and 1/4 tsp salt in a 2-quart saucepan. Stir in the 1/3 cup water and butter. Cook, over medium heat, stirring constantly, until the mixture comes to a boil. Carefully add the apple slices and cook for another 4 minutes. Remove from the heat and set aside.
Combine the egg, sugar, pumpkin, the remaining 1/2 teaspoon cinnamon, ginger, cloves, the remaining 1/4 teaspoon salt and evaporated milk in a bowl. Beat until well blended using a rotary or electric mixer set on low speed.
Pour the apple mixture into the unbaked pie shell and then spoon an even layer of the pumpkin mixture over the apple mixture.
Bake in a preheated 425 degree F oven for 10 minutes then reduce the oven temperature to 375 degrees F (leaving the pie in the oven) and bake another 40 minutes or until the filling is set around the edge. Cool on a wire rack.
BANANA COCONUT BREAD WITH RUM RAISINS
Makes 1 loaf
1/2 cup dark rum
1 cup currants
3 cups flour
2 tsp ground cinnamon
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 tsp grated nutmeg
2/3 cup sweetened coconut, divided use
1/2 cup vegetable shortening
1 cup packed brown sugar
2 eggs, beaten lightly
1/3 cup buttermilk
1 cup mashed ripe banana
Heat rum and place in bowl with currants 1 hour.
In separate bowl, sift together flour, cinnamon, baking powder, baking soda, baking powder, salt and nutmeg. Mix in 1/2 cup of the coconut; set aside.
In a large bowl, cream vegetable shortening and brown sugar till combined. Add eggs and beat well. Stir in buttermilk, banana and the currant mixture; combine well.
Add flour mixture and stir till just combined. Spoon batter into greased loaf pan (9x5x2 3/4-inches). Sprinkle with remaining coconut.
Bake in preheated 350 degree F oven 60 to 70 minutes or till done.
CHICKEN BREASTS WITH SPICY RUB
Makes 4 servings
4 chicken breasts
SPICY RUB:
2 tbsp paprika
2 tbsp ground cumin
2 tbsp brown sugar
2 cloves garlic, minced
1 tbsp Dijon mustard
1 tbsp ground black pepper
1 tbsp red wine vinegar
2 tsp vegetable oil (plus 2 tbsp for brushing grill)
1 tsp curry powder
1 tsp ground cayenne pepper
1 tsp salt
1/2 tsp five spice powder
Pat chicken pieces dry.
Combine ingredients for rub. Smear rub over bother sides of chicken; the more you use, the spicier it will be.
Heat barbecue grill. Brush grill with 2 tablespoons oil. Place chicken on grill, skin side down. Cook over medium heat, about 10 to 12 minutes per side, until chicken is just cooked through. (If heat is too high, coating will burn; if too low, cooking time will be a little longer).
TERIYAKI CHICKEN WINGS
From: Stephanie
1 (5 lb.) bag frozen chicken wings (unseasoned)
1 cup soy sauce
3/4 cup brown sugar
1 Tbsp. vinegar
1 tsp. garlic salt
1 tsp. ground ginger
Divide chicken wings between 2 or 3 one gallon bags.
In a 4 cup measuring cup combine remaining ingredients. Divide teriyaki sauce between the 2 or 3 bags of chicken wings, and freeze.
TO PREPARE CHICKEN WINGS:
Thaw overnight in the refrigerator.
WHEN READY TO COOK:
Preheat oven to 400 degrees F.
Place wings in a large baking pan along with teriyaki sauce.
Bake wings for 30 minutes or until done, turning once.
If desired, serve with rice and steamed broccoli.
FIESTA HOT CHOCOLATE
Source: Robert Foster
Makes 4 servings
1/2 cup unsweetened cocoa powder
1 tbsp unbleached flour
1/4 cup dark brown sugar; packed
4 cups milk
3 whole cloves
1 cinnamon stick, broken in half
2 tbsp powdered sugar
1 1/2 tsp vanilla
GARNISHES:
Whipped cream
4 cinnamon sticks
Mix cocoa powder and flour in 2-quart saucepan. Stir in brown sugar, milk, cloves, and 1 stick cinnamon. Heat just to boiling over medium heat, stirring constantly; reduce heat. Simmer uncovered for 5 minutes (DO NOT boil).
Remove from heat; remove cloves and cinnamon. Stir in powdered sugar and vanilla. Beat with molinillo, wire whisk or hand beater until foamy.
Pour into 4 cups or mugs. Serve with whipped cream and cinnamon sticks.
FRESH FRUIT FRAPPE
Source: Betty Crocker's New Choices Cookbook
Makes 4 servings
1 cup cut-up cantaloupe or honeydew melon
1 cup cut-up pineapple
1 cup cut-up mango
1 cup strawberry halves (about half a pint)
1 cup orange juice
2 tablespoons sugar
Crushed ice
Fresh fruit slices (optional, for garnish)
Mix all ingredients except ice, fill blender half full of mixture add crushed ice to fill to top. Cover and blend on high speed until uniform consistency. Repeat with remaining half of mixture.
Serve immediately. Garnish with fruit if desired
FRESH TOMATO SOUP
6 medium-size tomatoes or 2 lbs Italian plum tomatoes
1 onion, chopped
2 cups chicken broth
1/2 tsp dried basil
1/2 tsp salt
1 celery stalk, chopped
1 tbsp tomato paste
1/4 tsp freshly ground black pepper
1/2 cup yogurt (for garnish)
Cut tomatoes into wedges and place in 1 1/2-quart saucepan with all ingredients except yogurt. Simmer uncovered 30 minutes.
Strain to remove tomato skins and seeds. Adjust seasonings.
Serve garnished with spoonfuls of yogurt.
QUICK CHICKEN NOODLE SOUP
Source: Creamette Macaroni Co.
From: Vicki,La
Servings: 13 servings (1 cup each)
3 quarts water
1 cup thinly sliced carrot
1/2 cup finely chopped onion
1/2 cup chopped celery
5 chicken bouillon cubes
1 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon poultry seasoning
1 bay leaf
3 cups chopped cooked chicken
6 oz. Creamette Medium Egg Noodles, uncooked
In 6-quart saucepan, combine all ingredients except chicken and noodles; heat to boiling.
Add chicken and noodles; cook uncovered, stirring occasionally, 8 minutes or until noodles and vegetables are tender. Discard bay leaf.
WEDDING SOUP WITH MINI MEATBALLS
Source: Hershey
From: Vicki,La
Makes 4 to 6 servings
FOR THE MEATBALLS:
1/2 lb. ground beef or turkey
1 egg, slightly beaten
1 slice bread, crumbled
1 tablespoon grated Parmesan cheese
1 teaspoon onion powder
FOR THE SOUP:
5 3/4 cups (46 oz. can) ready-to-serve chicken broth
1 1/4 cups (10 oz. pkg.) frozen chopped spinach, thawed and squeezed dry
1 cup finely diced carrot
1 teaspoon dried parsley flakes
1/2 cup (about 3 oz.) orzo or rosa marina, uncooked
Grated Parmesan cheese (optional, for serving)
In medium bowl, combine meat, egg, bread, Parmesan cheese and onion powder; shape into 1/2-inch balls; set aside.
In large saucepan, heat broth to boiling; add meatballs, spinach, carrot, parsley and pasta. Cook 8 to 10 minutes or until pasta is tender.
Serve garnished with Parmesan cheese, if desired.
CHOCOLATE CHIP PUMPKIN CHEESECAKE
Source: Hershey
From: Vicki,La
Makes 1 (9-inch) cheesecake, 10 to 12 servings
FOR THE CHOCOLATE COOKIE CRUST:
1 cup vanilla wafer crumbs (about 30 wafers, crushed)
1/4 cup Hershey's unsweetened cocoa powder
1/4 cup powdered sugar
1/4 cup (1/2 stick) butter or margarine, melted
FOR THE FILLING:
3 packages (8 oz. each) cream cheese, softened
1 cup white granulated sugar
3 tablespoons all-purpose flour
1 teaspoon pumpkin pie spice
1 cup canned pumpkin
4 eggs
1 1/2 cups Hershey's semi-sweet chocolate mini chips
Chocolate leaves (optional, recipe follows)
TO PREPARE THE CHOCOLATE COOKIE CRUST:
Heat oven to 350 degrees F.
In medium bowl, stir together vanilla wafer crumbs, cocoa powder, powdered sugar and butter. Press mixture firmly onto bottom and 1/2-inch up side of 9-inch springform pan.
Bake 8 minutes; cool slightly.
Increase oven temperature to 400 degrees F.
MEANWHILE, TO PREPARE THE FILLING:
In large mixer bowl, beat cream cheese, granulated sugar, flour and pumpkin pie spice until well blended. Add pumpkin and eggs; beat until well blended.
Stir in small chocolate chips; pour batter into prepared crust.
Bake at 400 degrees F for 10 minutes. Reduce oven temperature to 250 degrees F (leaving the cheesecake in the oven); continue baking 50 minutes. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Refrigerate before serving.
TO SERVE:
Garnish with Chocolate Leaves, if desired. Cover; refrigerate leftover cheesecake.
CHOCOLATE LEAVES
Thoroughly wash and dry several non-toxic leaves.
In small microwave-safe bowl, place 1/2 cup Hershey's Mini Chips Semi-Sweet Chocolate. Microwave at HIGH (100%) 30 to 45 seconds or until smooth when stirred.
With small soft-bristled pastry brush, brush melted chocolate on backs of leaves. (Avoid getting chocolate on leaf front; removal may be difficult when chocolate hardens.) Place on wax paper-covered cookie sheet; refrigerate until very firm.
Beginning at stem, carefully pull green leaves from chocolate leaves; refrigerate until ready to use.
HARVEST CAKE ROLL
Source: Hershey, Newspaper Recipe Clipping - October 26, 1983
From: Vicki,La
Makes 10 servings
3 eggs
1 cup granulated sugar
2/3 cup canned pumpkin puree (unsweetened)
1 teaspoon vanilla extract
3/4 cup all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
Peanut Butter Whipped Cream (recipe follows)
Powdered sugar
Heat oven to 350 degrees F. Grease a (15 1/2 x 10 1/2 x 1/2-inch) jelly-roll pan. Line bottom of pan with wax paper; grease paper.
In large bowl, beat eggs on high speed of electric mixer until very thick and lemon colored, about 5 minutes. Gradually add granulated sugar, beating until sugar dissolves. Stir in pumpkin and vanilla.
Stir together flour, cinnamon, baking powder, ginger, nutmeg and salt; fold into pumpkin mixture. Spread batter evenly into prepared pan.
Bake 12 to 15 minutes or until top springs back when touched lightly in center. Immediately loosen edges from side of pan. Invert cake on clean lint-free towel sprinkled generously with powdered sugar. Carefully remove wax paper. While hot, roll cake and towel together from narrow end in jelly roll fashion. Cool on wire rack.
Unroll cake; remove towel. Evenly spread Peanut Butter Whipped Cream on cake almost to edges. Starting at same narrow end, roll up. Place cake, seam-side down, on platter. Sprinkle with powdered sugar; refrigerate before serving. Cover; refrigerate leftover cake.
PEANUT BUTTER WHIPPED CREAM
Makes about 2 cups whipped cream
1 cup Reese's Peanut Butter Chips
1/3 cup milk
1 1/2 cups miniature marshmallows or 15 large marshmallows
1 cup (1/2 pt.) cold heavy whipping cream
1/2 teaspoon vanilla extract
In saucepan over low heat, melt peanut butter chips with milk. Add marshmallows, stirring until melted. Cool to lukewarm.
In bowl, beat whipping cream until stiff; fold in peanut butter chip mixture and vanilla.
HERSHEY CHOCOLATE MINI CHEESECAKES
From: Vicki,La - 09-27-97
Make about 24 mini cheesecakes
Chocolate Crumb Crust (recipe follows)
1/2 cup Hershey's Unsweetened Cocoa Powder
1/4 cup (1/2 stick) butter or margarine, melted
3 packages (8 oz. each) cream cheese, softened
1 (14 oz.) can sweetened condensed milk
3 eggs
2 teaspoons vanilla extract
Chocolate Glaze (recipe follows)
Heat oven to 300 degrees F. Line muffin cups (2 1/2-inches in diameter) with paper bake cups or spray with vegetable cooking spray.*
Press about 1 tablespoonful Chocolate Crumb Crust mixture onto bottom of each cup. Stir together cocoa and 1/4 cup butter. Beat cream cheese until fluffy. Beat in cocoa mixture. Gradually beat in sweetened condensed milk. Beat in eggs and vanilla. Fill muffin cups with batter. Bake 35 minutes or until set. Cool 15 minutes; remove from pan to wire rack. Cool completely. Refrigerate.
Before serving, spread with Chocolate Glaze. Allow to set. Serve at room temperature.
*If vegetable cooking spray is used, cool baked cheesecakes. Freeze 15 minutes; remove with narrow spatula.
CHOCOLATE CRUMB CRUST
In medium bowl, stir together:
1 1/2 cups vanilla wafer crumbs
6 tablespoons Hershey's Unsweetened Cocoa Powder
6 tablespoons powdered sugar
6 tablespoons butter or margarine, melted
CHOCOLATE GLAZE
Makes about 2 cups glaze
2 cups (one 12 oz. pkg.) Hershey's Semi-Sweet Chocolate Chips
1 cup (1/2 pint) heavy whipping cream
1 teaspoon vanilla extract
In a medium saucepan over low heat, melt chocolate chips with heavy cream and vanilla. Stir until smooth. Use immediately.
DELICATE CAKE
From: Hensonian
1/2 cup butter, softened
1 cup sugar
2 eggs, separated
1/2 tsp lemon extract
1/2 teaspoon vanilla extract
1/2 cup milk
1 2/3 cups flour
1 teaspoons baking powder
1/8 tsp salt
Cream the butter. Add the sugar and egg yolks; beat for 2 minutes. Add the extracts and milk.
Add the dry ingredients, that have been well mixed and sifted. Beat vigorously for three minutes.
Add the stiffly beaten egg whites. Pour into a square cake pan, the bottom of which is covered with waxed paper.
Bake in a moderate oven for 20 minutes. Set cake in pan on rack to cool.
Pile Fruit Icing lightly and smoothly upon the cooled cake. Cut in squares and serve with coffee as a dessert if desired.
FRUIT ICING
1/2 cup diced fruit, pineapple and oranges mixed (or drained fruit cocktail)
1 tbsp lemon juice
1 1/2 cups powdered sugar, or as needed
Cut the fruit in very small pieces, add the lemon juice and slowly add the powdered sugar, well sifted, until a paste stiff enough to spread is formed (more sugar may be needed).
LEMON CUSTARD PHYLLO CUPS
Adapted from source: Bon Appetit magazine, April 1996
From: Judy/AZ - 09-14-97
Makes 8 servings
"Just a few layers of phyllo make a pretty cup for the rich-tasting lemon custard. The leftover phyllo cups and filling can be stored separately and assembled the next day for an afternoon treat."
FOR THE CUSTARD:
1/2 cup sugar
2 tablespoons cornstarch
Pinch of salt
1 cup cold water
1/4 cup fresh lemon juice
1 large egg
1/2 teaspoon grated lemon peel
1 teaspoon unsalted butter
1 drop yellow food coloring
FOR THE PHYLLO CUPS:
Nonstick vegetable oil spray
4 sheets fresh phyllo or frozen, thawed
1 tablespoon unsalted butter, melted
1 teaspoon sugar
GARNISHES:
1/2 teaspoon powdered sugar
Mint sprigs
NOTE: Custard and phyllo cups can be prepared 1 day ahead. Refrigerate custard. Store phyllo cups in airtight containers.
TO PREPARE THE CUSTARD:
Whisk 1/2 cup sugar, cornstarch and salt in heavy medium saucepan to blend. Gradually whisk in 1 cup cold water and lemon juice. Whisk until sugar and cornstarch dissolve. Whisk in egg and lemon peel. Add butter. Whisk over medium heat until mixture boils and thickens, about 5 minutes. Remove from heat. Stir in food coloring.
Transfer custard to bowl. Press plastic onto surface of custard and cool to room temperature.
TO PREPARE THE PHYLLO CUPS:
Preheat oven to 375 degrees F. Lightly spray eight 1/3-cup muffin cups with vegetable oil spray.
Stack 4 phyllo sheets into six 4-inch squares, forming total of 24 squares. Press 1 phyllo square into each cup (cover remaining phyllo with plastic wrap and damp towel).
Using pastry brush, dab phyllo in a few places with melted butter. Press another phyllo square atop first phyllo square, with corners at different angles. Sprinkle phyllo cups with sugar.
Bake until phyllo is golden brown, about 6 minutes. Transfer pan to rack and cool cups from muffin tin.
TO SERVE:
Spoon some of custard into each of 4 cups (save remaining custard and cups for another use). Sift powdered sugar over edges of phyllo. Garnish with mint sprigs. Arrange on plates.
HOMEMADE CROUTONS
1 tbsp butter
5 tbsp oil
2 garlic cloves, minced
1 tsp thyme
1 tsp oregano
5 sliced day old bread, crusts removed
Melt butter in skillet then add oil. Mix in garlic, thyme and oregano.
Cut into 1/2-inch cubes. Fry slowly in the butter mixture until lightly brown.
HERSHEY BAR PIE
From: Vicki,La
Makes 1 (9-inch) pie, 8 servings
Chocolate Petal Crust (recipe follows)
1 Hershey's Milk Chocolate Bar or Milk Chocolate Almonds Bar (1/2 pound)
1/3 cup milk
1 1/2 cups miniature or 15 regular marshmallows
1 cup heavy whipping cream
Whipped topping or chilled cherry pie filling (to garnish)
Prepare Chocolate Petal Crust; set aside.
Break chocolate bar, chopping almonds into small pieces; melt with milk in top of double boiler over hot water. Add marshmallows, stirring until melted; cool completely.
Whip heavy cream until stiff; fold into chocolate mixture. Pour into crust; chill several hours until firm.
Garnish with whipped topping or chilled cherry pie filling.
CHOCOLATE PETAL CRUST
1/2 cup butter or margarine, softened
1 cup sugar
1 egg
1 teaspoon vanilla
1 1/4 cups unsifted all-purpose flour
1/2 cup Hershey's Unsweetened Cocoa Powder
3/4 teaspoon baking soad
1/4 teaspoon salt
Cream butter or margarine, sugar, egg and vanilla until light and fluffy; set aside.
Combine flour, cocoa powder, baking soda and salt; add to creamed mixture. Shape soft dough into two (1 1/2-inch) rolls. Wrap in wax paper; chill until firm.
Cut one roll into 1/8-inch slices; arrange edges touching, on bottom and sides of greased 9-inch pie pan. Small spaces in crust will not affect pie.
Bake at 375 degrees F for 8 to 10 minutes. Cool.
Note: Freeze leftover dough, use for pie crust or cookies.
TRADITIONAL COCONUT CREAM PIE
Source: Hershey Kitchens
From: Vicki, La.
Makes 1 (9-inch) pie, 8 servings
2/3 cup sugar
1/3 cup cornstarch
2 tablespoons all-purpose flour
1/4 teaspoon salt
3 eggs
3 cups milk
1 tablespoon butter
2 teaspoons vanilla extract
1 1/4 cups sweetened coconut flakes
1 (9-inch) pie shell, baked and cooled
Whipped topping and toasted coconut (for topping)
In medium saucepan, stir together sugar, cornstarch, flour and salt; stir in eggs until mixture is well blended. Gradually stir in milk. Cook over medium heat, stirring constantly with whisk, until mixture boils; boil and stir 1 minute.
Remove from heat; stir in butter and vanilla. Stir in coconut until blended; pour into baked pie crust. Press plastic wrap directly onto surface; refrigerate 6 to 8 hours or until set.
Just before serving, spread with whipped topping; sprinkle with toasted coconut. Cover; refrigerate leftover pie.
MsgID: 009487
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Assorted Recipes (20) - 09-20-97 Recipe ...
Board: Cooking Club at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Assorted Recipes (20) - 09-20-97 Recipe ...
Board: Cooking Club at Recipelink.com
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