Main Dishes;Salads, appetizers, and add ons;DessertsMain Dishes;Salads, appetizers, and add ons;Desserts
GINGERBREAD COOKIES WITH CHOCOLATE
Three cups of peeled, sliced fruit
Four tsps brown sugar
Half tsp cinnamon
Half tsp vanilla extract
Quarter cup rolled oats
Three Tbs flour
Four tsps margerine
Preheat oven to 325. Mix three tsps brown sugar, cinnamon, vanilla and fruit in a medium sized bowl. Pour the mix into an eight inch square baking pan. Combine oats, one tsp brown sugar, flour and margerine. Mix untill evenly distributed (mix will be crumbly) and spoon over the fruit mix. Bake for forty-five minutes or untill browned. Serve warm or cool.
4 apples (cored and peeled) or one can of apple sauce.
1 pint of rasberries or 1- 8 oz. can.
If using fresh fruit, place sliced apples in 1/4 cup water and cook on low heat untill soft and falling apart. Add rasberries and cook another 2 minutes. Remove from heat and chill mixture in refrigerator. Then spoon the chilled mixture into parfait glasses or small bowls and freeze. Serve frozen.
Gingerbread Cookies With Choclate
1/2 cup butter or margarine
1/2 cup molasses
2 (1 ounce) squares unsweetened chocolate
2 1/2 cups all-purpose flour
2/3 cup white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground ginger
1/4 teaspoon salt
1/4 cup milk
white sugar
Combine butter or margarine, molasses, and unsweetened chocolate in the top of a double boiler. Heat until chocolate melts. Stir until smooth. Sift together flour, 2/3 cup sugar, baking powder, baking soda, ginger, and salt. Stir in melted chocolate mixture and milk. Mix well. Chill until firm. Roll dough into 1 inch balls. Roll balls in sugar. Place on an ungreased cookie sheet. Bake at 375 degrees for about 10 minutes.
Yield: 3 Dozen Cookies
1 cup butter or margarine softened
1 1/2 cups sugar
2 eggs
1 teaspoon baking soda
2 3/4 cups all purpose flour
1/4 teaspoon salt
2 teaspoons Cream of Tarter
1/2 cup sugar with 2 teaspoon cinnamon stirred in.
Cream together the butter and sugar. Add the eggs one at a time, mixing well after each. Mix all dry ingredients together and add them to the egg mixture 1/3 at a time, mixing well after each addition. Cookie dough will be soft and sticky. Refrigerate the dough for at least 1 hour. Shape the dough into small balls (the size of a large marble) and roll them in cinnamon sugar. Place them on a parchment paper lined cookie sheet about 2 inches apart and flatten them slightly. Cookies will spread out as they bake. Bake at 400 for 10 to 12 minutes or until lightly browned around the edges, but still soft. Remove from cookie sheet immediately as the cookies will stick if allowed to cool on cookie sheet.
Yield: 6 Dozen Cookies
1 1/2 lb d'anjou pears
1/3 cup rice bran
1/3 cup rice syrup
1 tbsp lemon juice
1/2 cup whole wheat flour
1 tsp Grated ginger root
1/2 cup milk
1 egg white
Preheat oven to 350°F. Peel, core and dice pears. In a 8 x 5" loaf pan, combine pears with 1/4 cup rice bran, 1 tbsp rice syrup, lemon juice and ginger root. Toss to mix.
In a small mixing bowl, combine flour, baking powder and remaining rice syrup. In a separate bowl, combine milk, egg white, remaining rice syrup and beat thoroughly. Stir into dry mixture just blended. Spread batter over fruit and bake about 25 minutes.
4 squares BAKER'S Unsweetened Baking Chocolate
3/4 cup (1 1/2 sticks) Butter or margarine
2 cups sugar
4 eggs
1 cup flour
1 pkg. ( 14 oz.) caramels, unwrapped
1/3 cup heavy cream
2 cups pecans or walnut halves, divided
1 pkg. (12 oz.) BAKER'S Real Semi-sweet Chocolate Chips
Heat oven to 350 degrees. grease foil-lined 13x9-inch baking pan. Microwave chocolate squares and butter in microwavable bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted. Stir sugar into chocolate until well blended. Mix in eggs. Stir in flour. Spread 1/2 of batter in prepared pan. Bake 25 minutes, or until batter is firm to the touch.
Meanwhile, microwave caramels and cream in microwavable bowl on HIGH 3 minutes or until caramels begin to melt. Whisk untill smooth. Stir in 1 cup of nuts. Gently spread caramel mixture over brownie batter in pan. Sprinkle with chocolate chips, if desired. Pour remaining unbaked brownie batter evenly over caramel mixture, sprinkle with remaining nuts. Bake an additional 30 minutes. Cool in pan. Run knife around the edge of pan to loosen brownies from sides. Remove from pan and cut into 24 brownies and spread with the following caramel frosting.
Caramel Frosting
1/2 cup margarine or butter
1 cup packed brown sugar
1/4 cup milk
2 cups powered sugar
Heat margarine in 2-quart saucepan until melted. Stir in brown sugar. Heat to boiling, stirring constantly. Boil and stir over low heat 2 minutes; stir in milk. Heat to boiling and then remove from heat. Cool to lukewarm. Gradually stir in powdered sugar. Place pan of frosting in bowl of cold water; beat until smooth and spreading consistency. If frosting becomes too stiff, stir in additional milk, 1 teaspoon at a time. Frosts a 13x9-inch cake or fills and frosts two 8- or 9- inch cake layers.
1 (18 ounce) package refrigerated sugar cookie dough
1 (8 ounce) package cream cheese
1 cup confectioners' sugar
1 (16 ounce) can cherry pie filling
1 (8 ounce) container frozen whipped topping, thawed
Preheat oven to 350 degrees. Roll the cookie dough to 1/4 inch thick and form it into your favorite shape. Place the dough on a cookie sheet. Bake at 350 degrees for 10 minutes, or until the cookie is lightly brown on the edges. In a large mixing bowl, mix cream cheese with confectioner's sugar. Spread the mixture on cooled cookie dough. Cover with cherry pie filling and whipped cream.
Yield: 12 Servings
Raspberry Pie
1/2 package refrigerated pie crusts (1 crust)
1 cup boiling water
1 3-ounce package raspberry gelatin
1/3 cup raspberry jam (seedless)
2 squares semi-sweet bakers chocolate
1 8-ounce container sour cream
1 8-punce container frozen whipped topping, thawed,
1/2 pint fresh raspberries (about 1 cup)
Powdered sugar
Preheat oven to 425 degrees. Let pie crust stand at room temperature for 15 minutes. Gently unfold onto lightly floured surface and roll into an 11 1/2-inch circle. Place
crust in a deep dish pie plate, pressing dough into the bottom and up the sides. Poke holes in the bottom and sides using a fork. Bake for 10-12 minutes or until golden brown. Cool completely.
Stir boiling water into the gelatin in a bowl; stir at least 2 minutes until completely dissolved. Add jam; stir until smooth. Cool until gelatin begins to thicken. Place chocolate in a double boiler and heat untill melted and smooth. (You can create your own double boiler by placing a sauce pan with the choclate over another saucepan filled with water to create steam).
Pour chocolate into small resealable plastic food storage bag; twist top of bag and secure. Cut a small tip off corner of bag to allow chocolate to flow through. Sqeeeze the chocolate around the top edge of pie crust. Using remaining chocolate, make eight heart-shaped decorations onto waxed paper; refrigerate 15 minutes or until set. Combine sour cream and 2 cups of the whipped topping in a large bowl. Add gelatin mixture; whisk until smooth. Reserve 1/3 cup raspberries; set aside. Sprinkle remaining raspberries evenly over bottom of pie crust; pour filling over berries. Chill at least 3 hours or until set.
Fill a pastry bad or decorator tool with remaining whipped topping and pipe eight rosettes evenly around edge of pie. Arrange chilled chocolate heart decorations between rosettes. Place reserved berries in center and lightly sprinkle pie with powdered sugar.
Yield: 8 servings
CRUST:
1 cup graham cracker crumbs
3 tablespoons sugar
1/4 cup butter, melted
CHEESECAKE:
24 ounces cream cheese, softened
3/4 cup sugar
1 teaspoon vanilla extract
3 eggs
16 ounces cherry pie filling, chilled
Combine crumbs, sugar, and butter; press onto bottom of 9-inch springform pan. Bake at 350 F, 10 minutes.
Combine cream cheese, sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Bake at 450 F, 10 minutes. Reduce oven temperature to 250 F; continue baking for 30-40 minutes. Loosen cake from rim of pan. Chill. Spread cherry pie filling over cheesecake before serving.
10 to 12 servings.
1 1/2 cups white sugar
2 cups butter
4 1/2 teaspoons baking powder
3 cups all-purpose flour
4 eggs
1 tablespoon vanilla extract
1 tablespoon almond extract
2 cups milk
Preheat oven to 400F. Lightly grease and flour one 9 or 10 inch bundt pan. By hand, with a spatula, cream butter and sugar together until light and fluffy. Add eggs all at once and beat well. Sift the flour and the baking powder together. Add to butter mixture along with 1 cup of the milk. Continue to beat well (the batter will be doughy). Add the remaining 1 cup of milk along with the vanilla and almond extracts. Pour batter into the prepared pan. Bake at 400F for 1 hour. Reduce heat to 350F and continue baking for 15 minutes longer.
Salads, appetizers, and add ons
Apple And Rasberry Sherbert
