Recipe: Collection - 14 Dessert Recipes: TALK TKL Chat 01-11 to 01-15

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TALK TKL Chat Room - 01/11 - 1/15/98
Assorted (off topic) Recipes: Desserts
Shoofly Pies
Ginger cookies
Prize-Winning Chocolate Cake
Patty Ann's Holiday Cherry Squares
Butterscotch Pie
Butter Scotch Pie (With Milk)
Butter Scotch Pie (With Water)
Butterscotch Pie
Brown Brittle Pie
Canned Apple Cake Jar Cake
Pumpkin Spice Cake in Jars
Brownie Cakes in a Jar
Creme Brulee
Chocolate Trifle

BV/AR (10:46:15 pm) : SHOOFLY PIES
1 teaspoon baking soda
1 cup boiling water
1 cup unsulphured molasses
2 large eggs, lightly beaten
1/2 cup firmly packed brown sugar
Pastry Shells
2 cups all-purpose flour
3/4 cup firmly packed brown sugar
1/4 cup butter or margarine
Combine soda and boiling water. Set aside.
Combine molasses, eggs, and 1/2 cup brown sugar in a medium bowl; gradually
stir in soda mixture. Pour evenly into Pastry Shells. Set aside. Combine flour
and 3/4 cup brown sugar; cut in butter with a pastry blender until mixture is
crumbly. Sprinkle evenly over filling. Bake at 400 degrees for 10 minutes.
Reduce temperature to 350 degrees; bake 25 to 30 minutes or until knife
inserted in center comes out clean.
Pastry Shells:
2 cups all-purpose flour
1/2 teaspoon salt
2/3 cup shortening
2 tablespoons butter or margarine
7 to 8 tablespoons milk
Combine flour and salt; cut in shortening and butter with a pastry blender
until mixture is crumbly. Sprinkle milk, 1 tablespoon at a time, evenly over
surface; stir with a fork until dry ingredients are moistened. Divide in half,
and shape into 2 balls; cover and chill 30 minutes. Roll each portion of
pastry to 1/4-inch thickness on a lightly floured surface. Place pastry in 2
(9-inch) pie plates; trim off excess pastry along edges. Fold edges under, and
crimp. Yield: two 9-inch pastry shells.
Progressive Farmer, Inc
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Dawn.nys (1:25:18 pm) : Ginger cookies
1/4 c butter
2 tbsp corn syrup
1/2 c self raising flour
1 tsp ground ginger
1/8 t ground cinnamon
1/8 t bicarbonate of soda
1T sugar
Blanched almonds (halved)
Melt butter and syrup and add to dry ingredients. Form into small balls and
place on well-greased baking trays, not too close together.
Flatten slightly and place a halved blanched almond on each.
Bake at 350 degrees F till golden, about 10-15 min.
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vickip.on (6:57:04 pm) : Prize-Winning Chocolate Cake
2 c. cake and pastry flour
1 3/4 c sugar
2/3 c cocoa
1 1/4 tsp baking soda
1 tsp baking powder
1 tsp salt
3/4 c shortening, room temp
1 1/4 c milk divided, see below
1 tsp vanilla
3 large eggs
Sift all dry ingredients, add shortening and 3/4 c milk and the vanilla Beat
on low speed for 3 minutes, scraping down sides of bowl. Add remaining 1/2 c
milk and eggs and beat 2 1/2 minutes longer. Turn into 3 -8" pans or 2- 9"
layer pans, lined on bottom with buttered wax paper.. (this is a lot of
batter, so make sure your pans are big enough) Bake @ 350 for 35 min. or
longer if you used 9" pans.. Cool in cake pans on rack 10 min. then turn out
peeling off wax paper. Spread between layers, top and sides with frosting.
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Carol B, Fl (7:41:30 pm) :
Patty Ann's Holiday Cherry Squares
Recipe By : Patty Ann Spalding
Serving Size : 1 Preparation Time :0:30
Categories : Christmas
1 1/2 C Corn Flake Crumbs
1/2 C Margarine -- softened
4 Tbsp Sugar
2 C Miniature Marshmallows
1 1/3 C Flaked Coconut (Angel Flake)
3/4 C Maraschino Cherries -- chopped
1 can Eagle Brand Condensed Milk
1 C Walnuts Or Pecans -- chopped
Oven 350 F.
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(10:06:52 pm) :
BUTTERSCOTCH PIE
St. Mark's Guild Cookbook, Lake City, Minnesota 1925
Part I: 2 egg yolks, 1 tbsp flour, 1 cup milk
Part II: Melt piece of butter size of walnut in skillet, put in 1 cup brown
sugar, add 4 tbsp milk. Cook 5 minutes. Add Part I and cook slowly until
thick. Put in baked pie shell.
BUTTER SCOTCH PIE (WITH MILK)
Women of Bethlehem Church, Minneapolis, Minnesota 1922
Melt and mix together 1 cup brown sugar, 2-1/2 tbsp butter, 2 tbsp milk, cook
this mixture slowly for 5 minutes. Have ready: 3 tbsp flour blended with 1 cup
milk, 2 egg yolks and 1 tsp vanilla. Combine with other mixture and cook until
done. Put in a ready baked shell. Cover with meringue and brown.
BUTTER SCOTCH PIE (WITH WATER)
Women of Bethlehem Church, Minneapolis, Minnesota 1922
1 cup brown sugar, yolks of 2 or 3 eggs, 2 tbsp flour, 2 tbsp butter, 1 cup
water. Cook in double boiler. When thick, put in shell and top with meringue
made from egg whites. Place in oven and brown.
BUTTERSCOTCH PIE
The New Delineator Recipes, Butterick
Publishing, Chicago 1929
1-1/2 cup milk
1 cup brown sugar
3 tbsp cornstarch
2 eggs
2 tbsp butter
2 tbsp powdered sugar
Heat one cup of milk and the sugar until the sugar is free from lumps. Mix the
cornstarch, 1/2 cup of milk and egg yolks and add to the hot mixture slowly.
Cook in a double boiler until thick, stirring constantly, then for 10 minutes
longer. Add butter. When cool, pour into a baked shell and cover with a
meringue made from the stiffly beaten egg-whites and powdered sugar. Brown in
the oven.
BROWN BRITTLE PIE
Hotel Anderson Cookbook, Jeanne Hall, M.Barrows
Pub. 1939
1/4 cup butter
2/3 cup brown sugar, firmly packed
1/2 tsp salt
1-2/3 cup milk
2 tbsp cornstarch
2 tbsp pastry flour
3 eggs, separated
1 tbsp butter
3/4 tsp vanilla
1 baked 9" Pecan Pastry shell
6 tbsp sugar
brown sugar
Melt the butter and add the brown sugar, salt and about 2/3 cup of the milk.
Caramelize this mixture, 210 degrees, and add 1/2 cup of the milk. Mix the
cornstarch and flour with the remaining milk. Beat the egg yolks and add to
the caramelized mixture. Cook until clear. Add the tbsp of butter and the
vanilla. Beat the egg whites until stiff and mix in the 6 tbsp of white
sugar. Fold half of the beaten egg whites into the cooked mixture. (Reserve
the remainder for the meringue topping) Pour into the cooled pastry shell.
Spread the meringue topping on the cooled pie filling, smoothing with a
spatula. Sift some brown sugar over the top
and brown quickly under the broiler flame.
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98125 (11:32:22 pm) :
* Exported from MasterCook II *
Canned Apple Cake Jar Cake
2/3 cup Shortening
1/2 teaspoon Baking powder
3 1/3 cups Sugar
2 teaspoons Baking soda
4 Eggs
1 1/2 teaspoons Salt
2 cups Applesauce
1 teaspoon Cinnamon (ground)
3 1/3 cups Flour
1 teaspoon Cloves (ground)
1 cup Raisins
1/2 cup Pecans (chopped)
Yield: 8 servings
Grease 8 WIDE-MOUTH pint canning jars with melted shortening. Use a brush and
avoid getting grease on the jar rims. Cream shortening and sugar. Beat in eggs
and applesauce. Sift together the dry ingredients and blend them into the
applesauce mixture. Add the raisins and nuts and divide the batter evenly
between 8 wide mouth pint jars. The jars will be more than half full. Bake
open jars about 60 minutes in an oven at 325 degrees. When done, quickly
remove one hot jar at a time and clean its sealing edge. Immediately apply and
firmly tighten a two-piece wide-mouth canning lid. The lid will form a vacuum
seal as the jar cools. Jars of cooled bread may be stored on the pantry shelf
with other canned foods or may be placed in a freezer. The bread is safe to
eat as long as jars remain vacuum sealed and free of mold growth. NOTE: The
lady who contributed this recipe to the magazine noted that she had some of
this cake that is one year old and is still delicious. I have personally made
this and have several jars that are still good over 5 months later. I plan to
save one jar from my original batch and see how long it will keep. (
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98125 (11:34:59 pm) :
Pumpkin Spice Cake in Jars
Ingredients (1 servings)
1 c SEEDLESS RAISINS
1 c WALNUTS
2 c ALL-PURPOSE FLOUR
2 tsp BAKING SODA
1/4 tsp BAKING POWDER
1/2 tsp SALT
2 tsp GROUND CLOVES
2 tsp GROUND CINNAMON
1 tsp GROUND GINGER
4 each EGGS
2 c GRANULATED SUGAR
1 c SALAD OIL
16 oz Canned PUMPKIN
Instructions
Preheat oven to 325-degrees. Sterilize 8 (1 pint, straight-sided) Kerr or Ball
Quilted Crystal (12 oz, straight-sided, Ball #14400-81400) canning jars, lids
and rings by in boiling water for 10 minutes. Remove the jars from the water
and allow to air-dry. Leave the lids and rings in the hot water until ready to
use. Once cool, brush (use a pastry brush) the inside of jars with shortening
(DO NOT use Pam or Baker's Secret); set aside. Coarsely chop the nuts and
raisins; set aside. Sift together the flour, baking powder, baking soda, salt
cloves, cinnamon and ginger in a large bowl. Add raisins and walnuts; toss
lightly to combine. In another large bowl, beat eggs at high speed until thick
and yellow (2-3 minutes). Gradually beat in the sugar until thick and light.
At low speed, beat in the oil and pumpkin; blend thoroughly. Gradually stir in
the flour mixture until well blended. Divide batter among the 8 canning jars
(should be slightly less than 1/2 full). Wipe the sides of the jar off
(inside/outside) in case you slop or it'll burn. Place jars on a cookie sheet
or they'll tip over. Bake in preheated 325-degree oven for 35-40 minutes or
until a toothpick inserted deep into the center of the cakes comes out clean.
When cakes test done, remove the jars, one-by-one, place a lid, then a ring
onto each jar, screw down tightly. USE HEAVY-DUTY MITTS! The jars are H O T !
Place jars onto your counter to cool. You'll be able to tell if they've
sealed--you'll hear a "plinking" sound. If you miss the sound, test each jar
by pushing on the lids once the jars are cool, they shouldn't move at all.
These will keep in a cool, dark place for about 1 year. I'm not sure, they
don't last that long around here!
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98125 (11:37:07 pm) :
Title: Brownie Cakes in a Jar
Categories: Desserts
Yield: 1 servings
2 each CANNING JARS, wide mouth 3 tbsp UNSWEETENED COCOA POWDER
1 c ALL-PURPOSE FLOUR 1/4 c BUTTERMILK
1 c SUGAR 1 each EGG; beaten
1/2 tsp BAKING SODA 1/2 tsp VANILLA EXTRACT
1/4 tsp GROUND CINNAMON (optional) 1/4 c WALNUTS; finely chopped
1/3 c BUTTER;or MARGARINE
Here's one you can start out with, it makes 2 jars. Every recipe technique is
the same, just different ingredients.. Sterilize, two 1-pint straight-sided
wide-mouth canning jars (specifically made for canning jams and jellies) lids
and rings by boiling for 10 minutes (keep the lids and rings in the hot water
until ready to use); set aside. In a small bowl stir together flour, sugar,
baking soda and cinnamon, if desired. Set aside. In a medium saucepan combine
butter or margarine, water and cocoa powder; heat and stir until butter or
margarine is melted and mixture is well blended. Remove from heat; stir in
flour mixture. Add buttermilk, egg and vanilla; beat by hand until smooth.
Stir in nuts. Pour mixture into the prepared canning jars; place jars onto a
cookie sheet. Preheat oven to 325-degrees. Bake for 35-40 minutes or until a
pick inserted deep into each cake comes out clean. Remove cakes from the oven,
one at a time. Place a lid, then a ring onto the jars and screw down tightly.
USE HEAVY-DUTY MITTS, the jars ARE HOT!! Place jars onto your counter to cool.
You'll hear a "plinking" sound. If you miss the sound, wait until the cakes
are cool and press on the lids, they shouldn't move at all, that means they've
sealed. Store cakes in a cool, dark place. They should last up to a year--I
don't know, they've never lasted that long around here! If you'd like to
decorate them, place a wad of cotton in the center of each lid, then place a
piece of decorative cloth, about 3-inches larger in circumference than the
lid, (cut with pinking shears) on top of the cotton. Screw the ring back on
(by this time the rings can be removed as the lids should be sealed). Use your
imagination when decorating--a hot glue gun works wonders (dried flowers,
ribbon, etc).
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linda/tennessee (9:45:31 pm) : Creme Brulee
2 cups heavy cream
5 eggs
5 T white sugar
1/4 t vanilla extract
1 c sifted light brown sugar
1. Put the cream in top of double boiler*** over hot water, and heat until
film forms over surface.
2. In bowl, beat eggs, white sugar, and vanilla. Slowly add hot cream,
beating vigorously.
3. Return mixture to top of double boiler; cook over simmering water and
stirring constantly until mixture coats a metal spoon. Don't overcook, or
it will curdle.
4. Pour into 6 (1/2 cup) souffle dishes or custard cups. Cool slightly.
5. Refrigerate for 6 to 8 hours.'
6. Before serving, sprinkle with brown sugar, and put under broiler 2 to 3
minutes, or until sugar bubbles. Watch carefully, so sugar doesn't burn.
7. Cool.
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Dawn, NYS (4:35:35 pm) : CHOCOLATE TRIFLE
Source: WBRZ Television Station
1 (1 lb. 2 1/4 oz.) pkg. light devil1s food cake mix
1 1/3 cups water
1 large egg
2 large egg whites
1 (3.4 oz.) pkg. inst. chocolate pudding
3 cups cold skim milk
1/3 cup coffee liqueur
1/2 cup (2 1.4 oz. bars) chopped chocolate-covered toffee candy bars
1 (8 oz.) container frzn whipped topping
Preheat the oven to 350 degrees. Coat two 9 inch round baking pans with
nonstick cooking spray and dust with
flour. Combine the cake mix, water, egg, and egg whites in a mixing bowl and
beat for 2 minutes. Pour the batter evenly into the prepared pans. Bake for
25 to 30 minutes, or until a toothpick inserted in the center comes out
clean.
Let cool on a rack and then remove from the pans. In a mixing bowl, combine
the pudding mix and milk and prepare according to package directions. Chill
in the refrigerator.
To assemble, place a cake layer in the bottom of a trifle dish, then
sprinkle with half of the coffee liqueur, half of the toffee candy bars,
half of the pudding, and half of the whipped topping. Repeat the layers.
Note: If you don1t have a trifle bowl, you can use a large glass bowl.
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