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Great tastes
This cookbook contains recipes organized into sections for appetizers, main dishes, side dishes, soups/salads/dressings, breads, and desserts. The document provides the recipe and instructions for Seven Layer Taco Dip, Clams Oreganato, Chili Relleno, Amish Pot Roast, Chicken Alfredo, Baked Pork Chops, and other dishes.
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Great tastes
- 1. Great Tastes a cookbook
- 2. A MD S D S, S, D S B D
- 3. A Seven Layer TacoDip Clams Oreganato
- 4. Seven Layer TacoDip • 1 - 2 avocados • lemon juice • mayonnaise Serve this dip with tortilla chips for dipping. Serves a • 2 - 3 T. sour cream crowd. • pkg. taco seasoning Mash peeled and seeded avocados with lemon juice and • 4 oz cheddar cheese mayonnaise to taste. Add 2 - 3 tablespoons sour cream, • 4 oz. monterey jack plus 2 - 3 T. mayonnaise and mix with the packaged taco cheese seasoning to taste. Grate the cheddar and monterey jack • 1/2 small can cheeses and chop and drain tomatoes and green onions, with tops. Layer the ingredients on a platter in the order chopped ripe olives given at right. • 2 tomatoes • 3 - 4 green onions
- 5. Clams Oreganato • 2 6-oz. cans of minced or chopped clams This is a hard recipe to ruin — you can vary the proportions • 2 medium onions of ingredients and it still tastes good. • 5 cloves minced garlic Heat the oil and butter together over medium heat and • 2 medium shallots saute the onions, garlic, and shallots until soft and trans- • 1/4 c. fresh parsley lucent. Add the parsley and spices for the last few minutes of cooking. Turn off the heat and stir in the clams, bread- • 1 c. bread crumbs crumbs, and most of the cheese. Use the reserved clam • 1/2 c. grated cheese juice as needed to moisten the mixture. Stir in garlic (a combination of powder, salt and pepper to taste. Spread the mixture Parmesan, Romano, in a buttered, shallow, glass or porcelain baking dish, and Gruyere is best) sprinkle the rest of the cheese on top, bake at 325° for • 1 - 2 T. dried 35 – 40 minutes. Garnish with parsley and lemon wedges. oregano • 2 T. olive oil A yummy hot hors d’ouevre for 8 – 12 when spread on • 1 T. butter plain crackers. Bake in individual clam or scallop dishes and serve as a first course. • 1 t. garlic powder • salt & pepper to taste
- 6. M D Chili Rellano Amish Pot Roast Chicken Alfredo Baked Pork Chops Beef and Rice Casserole Filo Chicken Packets Moussaka Honey Glazed Chicken No-Peek Chicken and Rice
- 7. Chili Rellano • 3 7-oz. cans whole green chilies, drained Make batter of flour, eggs, milk and salt. Pour half of • 3/4 lb. each of jack batter in bottom of 9 x 12-inch casserole dish. Layer and mild cheddar chillies on batter. Shred cheeses and sprinkle over chil- ies. Pour rest of batter over cheese. cheeses • 12 oz. evaporated Bake at 325° for 45 minutes. Pour salsa with Tabasco milk over casserole. Bake 15 minutes longer. Best served hot, • 3 T. flour but let sit a few minutes before serving so casserole doesn’t run. • salt • 4 eggs • Tabasco Sauce • 10-oz. can green chili salsa
- 8. Amish Pot Roast • 3 lbs. pot roast, trimmed of fat • 1 T. vegetable oil Preheat oven to 300º. • 1/4 c. soy sauce • 1 c. coffee Heat oil in large skillet over high heat, then sear meat on both sides. In a large roasting pan, combine one • 2 bay leaves onion and remaining ingredients. Transfer browned • 1 clove garlic, meat to roasting pan and top with second onion. minced • 1/2 t. oregano Cover and bake 3 1/2 to 4 hours. Baste every hour with juices. If liquid begins to boil away, add more coffee or • 2 onions sliced soy sauce as needed. Use pan juices to make gravy. Use • additional coffee & NO salt. soy sauce as needed
- 9. Chicken Alfredo • 2 boneless, skinless chicken breasts • 2 eggs Beat eggs with milk. Add 1/2 cup grated cheese and • 1 T. milk parsley. Dip chicken pieces in egg mixture and roll • 1/2 cup grated in bread crumbs. Lightly brown in a skillet with a bit of olive oil. Remove to a baking dish. parmesan or romano cheese Over medium heat, melt butter. Add cream and milk, • 1 T. parsley stirring constantly. Add cheese and parsley until it is a • bread crumbs warm sauce. • 4 slices mozzarella Pour sauce over chicken breasts. Cover with foil and cheese bake at 350° for 20 to 30 minutes or until chicken is Sauce: cooked. During the last five minutes, add a slice of • 3 T. butter mozzarella to each bread piece and allow to melt. • 1/2 pt. heavy cream • 1/2 c. milk • 1/2 c. grated cheese •1 T. parsley
- 10. Baked Pork Chops • Pork chops (as many as needed) • flour Coat pork chops with mustard. Lightly dredge in flour • Dijon mustard and then brown quickly in skillet. Place in baking dish. • 1 bell pepper Add salt and pepper to taste. Add thinly sliced pepper and onion over each chop. • 1 medium onion Cover with foil and bake at 325º for 35 to 40 minutes, until chops are cooked.
- 11. Beef and RiceCasserole • 1 lb. ground beef • 3/4 c. chopped onion This is delicious when made ahead, stored in a casserole • 1/4 c. chopped bell dish, then reheated. Can be eaten like this or topped with pepper shredded cheese and popped under broiler. • 1 c. minute rice Brown beef in skillet. Add onion and green pepper. Drain • 1 16-oz. can off excess grease. Stir in seasonings, soup, tomatoes, and tomatoes rice. Bring to boil. Reduce heat and simmer slowly for • 1 can cream of about five minutes, stirring occasionally. mushroom soup Spices: (add to taste) • basil • oregano • garlic • bay leaf • fresh parsley
- 12. Filo Chicken Packets • 3/4 c. chopped green onion • 3/4 c. mayonnaise Note: One package of filo dough usually contains 22 sheets, • 3 T. lemon juice or 11 packets. A hearty eater will consume 1 1/2 packets • 3 cloves garlic, during a meal. minced Thaw frozen filo dough in its package for 8 hours in the • 3/4 t. dry tarragon refrigerator, then let it stand for 2 hours before you use • 2/3 c. melted it. Once the filo dough has been opened and unrolled, butter place a slightly damp towel over it to prevent drying out. • 12 sheets filo Mix together green onion, mayonnaise, lemon juice, 2 dough cloves of the garlic and tarragon and set aside. Combine • 6 chicken breast remaining garlic with the butter. halves, boned and Place one sheet of the filo dough on a board and brush it skinned with about 2 t. garlic butter. Arrange a second sheet on • 2 T. grated top and brush it with another 2 t. garlic butter. Lightly Parmesan cheese sprinkle a chicken piece with salt and pepper, spread one • salt and pepper to side with the mayonnaise mixture. Turn over one corner of the filo and top with more mayonnaise mixture taste
- 13. Filo Chicken Packets(continued) (about 3 T. in all). Roll the corner of the filo over the chicken once. Fold side over top and roll again. Fold opposite corner over then roll up. Repeat for all chicken pieces. Place slightly apart in ungreased baking pan. Brush all packets with remaining garlic butter. Sprinkle with Parmesan cheese. Bake at 375° for 20 – 25 minutes, or until golden. Serve hot.
- 14. Moussaka • 3 eggplants • 1 c. butter • 3 large onions Peel the eggplants and cut them into slices about 1/2- • 2 lbs. ground lamb inch thick. Brown the slices quickly in 4 T. of the butter. or beef Set aside. Heat 4 T. of butter in the same skillet and cook the onions until they are brown. Add the ground meat • 3 T. tomato paste and cook 10 minutes. Combine the tomato paste with • 1/2 c. red wine the wine, parsley, cinnamon, salt and pepper. Stir this • 1/2 c. chopped mixture into the meat and simmer over low heat, stirring parsley frequently until all the liquid has been absorbed. Remove the mixture from the fire. • 1/4 t. cinnamon • 1/2 t. salt (or to Preheat oven to 375°. Make a white sauce by melting taste) 8 T. butter and blending in the flour, stirring with a • freshly ground wire whisk. Meanwhile, bring the milk to a boil and add it gradually to the butter/flour mixture, stirring black pepper constantly. When the mixture is thickened and smooth, • 6 T. flour remove it from the heat. Cool slightly and stir in the • 1 qt. milk beaten eggs, nutmeg, and ricotta cheese. Grease an • 3 eggs 11 x 16-inch pan and sprinkle the bottom lightly with bread crumbs. Arrange alternate layers of eggplant and • nutmeg
- 15. Moussaka (continued) • 2 c. ricotta or cottage cheese • 1 c. fine bread meat sauce in the pan, sprinkling each layer with Parmesan crumbs cheese and bread crumbs. • 1 c. freshly grated Pour the ricotta cheese sauce over the top and bake one Parmesan cheese hour, or until top is golden. Remove from the oven and cool 20 – 30 minutes before serving. Cut into squares and serve. Serves 8.
- 16. Honey Glazed Chicken • 2 - 2 1/2 lbs. cut up chicken • 2 T. melted butter Preheat oven to 400°. Place chicken in a lightly greased • 1 t. salt 13 x 9-inch dish, skin up. Brush with melted butter and • 1/4 t. pepper sprinkle on salt and pepper. Bake for 45 - 50 minutes, or until light golden brown. • 8-oz. can refrigera- tor biscuits In a small sauce pan, combine all glaze ingredients. • 1/3 c. corn flakes Mix well. Cook over medium heat until thickened, (slightly crushed) stirring occasionally. Drain excess fat from cooked chicken. Move chicken Glaze: to one end of the baking dish, and arrange biscuits in • 2/3 c. honey opposite end. Spoon glaze over chicken and biscuits. • 1/2 c. orange juice Sprinkle corn flakes over biscuits. Return to oven for 10 – 15 minutes. • 2 T. flour • 1 T. lemon juice • 1 t. cinnamon • 1 t. Worcestershire sauce
- 17. No-Peek Chicken andRice • 3/4 c. uncooked white rice • 1 can condensed Preheat oven to 350°. In 3-quart oblong baking dish cream of celery, combine uncooked rice, cream soup, onion soup mix chicken or mushroom and water. Arrange chicken on top of this mixture. soup Bake 1 to 1 1/4 hours, or until chicken is tender and rice • 1 envelope onion is done. 4 servings. soup mix • 2 1/4 c. water • 2 1/2 lbs. chicken, cut into serving pieces
- 18. S D Sweet Potato “Pancake” Cornbread Sausage and Stuffing Broccoli Casserole Zucchini Casserole Spinach Casserole Venice (California) Apple Casserole Pesto
- 19. Sweet Potato “Pancake” • 1/2 c. unsalted butter, melted • 5 medium sweet A new Thanksgiving classic. Substitute butternut squash potatoes for sweet potatoes or apples for pears, if you wish. (about 1 pound 10 Preheat oven to 400° with a rack in the lower third of the ounces) oven. Melt the butter. Peel and thinly slice sweet potatoes. • 3 firm, ripe pears Peel, halve, core and thinly slice the pear. Butter a 9-inch • salt and white cake or pie pan. Arrange a layer of sliced sweet potatoes pepper (to taste) in the pan, overlapping them slightly in a neat pattern. • 3 T. maple syrup Gently press layer with your hands to flatten it slightly. Sprinkle with salt and pepper, and drizzle with a little melted butter. Top with half the pear slices, sprinkling them with 1 T. maple syrup and more butter. Add a layer of sweet potato, then the remaining pears then the remaining sweet potato, each time pressing gently and seasoning as directed. Drizzle top with the rest of the melted butter. Cover the dish with foil and then cover with a lid. Bake in the lower third of oven for 40 minutes. Remove lid and foil and bake until lightly golden and
- 20. Sweet Potato “Pancake”(continued) tender, about 25 minutes more. If you’d like to glaze the pancake further, place the pan directly on the floor of the oven for about 5 minutes (watch carefully so as to prevent over browning). Remove pan from the oven and cool for about 5 minutes. Carefully invert the pan onto a large round platter and let the pancake settle. Remove the baking pan carefully. Serve hot, cut into wedges. To prepare in advance, cover the pancake with foil, then reheat. Serves 8.
- 21. Cornbread Sausage andStuffing • 1 1/2 lbs. sausage meat • 1 c. minced onion Makes 2 quarts (enough for a 10-12 pound turkey). • 1 c. minced celery • 1 16-oz. pkg. Saute sausage slowly, breaking it up with a fork, until lightly browned and thoroughly cooked. Transfer to Pepperidge Farm large bowl using a slotted spoon. Drain all but 1/4 cup cornbread stuffing drippings from skillet. Add onion and celery. Saute until • 1/2 t. sage golden. Add to sausage with remaining ingredients and • 1/2 t. thyme toss lightly. (This can be doubled.) If not stuffing a bird, put in a casserole. • 1 t. Bell’s seasoning • 1/4 t. pepper Cover and bake at 325º for 45 – 60 minutes. Baste with • 1 c. melted butter turkey drippings or broth frequently to blend juices and prevent sticking.
- 22. Broccoli Casserole • 2 pkg. frozen chopped broccoli • 1 c. mushroom Cook broccoli for 5 minutes and drain. Mix remaining soup, undiluted ingredients cracker crumbs and paprika. Add broccoli • 1/2 c. mayonnaise and spoon into a casserole dish. Bake at 400° for 20 minutes. Sprinkle cracker crumbs and paprika on as • 1 t. finely chopped topping. onion • 1 c. grated cheddar cheese • 2 eggs, beaten • cracker crumbs • paprika
- 23. Zucchini Casserole • 1 1/2 c. sliced onions • 3 c. zucchini Grate zucchini, put in colander and sprinkle on 1 – 2 t. shredded salt (this will cause zucchini to ooze its liquid). Meanwhile, • 2 – 3 T. flour saute sliced onions in olive oil. Squeeze the zucchini dry (reserve some of this liquid) and add to onions. Continue •milk to saute until both are tender. Add 2 – 3 T. flour. Stir in • shredded cheddar to cook flour. Add a bit of milk and some of the zucchini cheese liquid if desired. Put in casserole dish and sprinkle cheese on top. Place under broiler until cheese melts. Can be made ahead and reheated.
- 24. Spinach Casserole • 3 pkg. frozen spinach • 8 slices bacon, Preheat oven to 350°. Cook the spinach as per package diced and cooked directions and drain well. Lay hot, cooked spinach into • 10 T. sour cream a 8 x 10-inch baking dish. Spread bacon then sour cream over, then sprinkle with cheese. or plain yogurt • 8 oz. mild cheddar Bake 20 – 30 minutes or until cheese is melted. Makes cheese, grated 4 – 6 servings.
- 25. Venice (California) AppleCasserole • 6 green apples, washed, cored and sliced Mix all ingredients together. Lay in oiled 9 x 12-inch • 1 1/4 c. oatmeal casserole. Cover. Bake at 350° for 40 minutes. Uncover • 1 1/4 c. brown for last 5 minutes. Makes 8 – 10 servings. sugar • 4 T. cooking oil • nutmeg and cinnamon (a couple of dashes each) • 1 c. crushed walnuts • 1 c. raisins • 1/3 c. whole wheat flour • 3 eggs
- 26. Pesto • 2 c. fresh basil leaves, washed thoroughly Coarsely chop basil leaves into food processor. One at a • 2 – 4 cloves minced time, add garlic, pine nuts, and parmesan, mixing after garlic each addition. The mixture will be very thick. Continue mixing and slowly add olive oil until mixture is the • 1/2 c. pine nuts consistency of creamed butter. • 3/4 c. parmesan cheese Pour pesto into storage container and cover with thin • 3/4 c. olive oil layer of olive oil. Cover tightly and refrigerate or freeze.
- 27. S, S, D S Spinach Salad Tomato Yogurt Soup Bearnaise Sauce Hollandaise Sauce Corn Chowder Red, White and Blue Layer Salad Homemade Salad Dressing
- 28. Spinach Salad • hard boiled eggs • bacon, fried and diced The combination of sweet, hot, curry and grapefruit makes • fresh spinach leaves this an unusual and tasty salad. • fresh mushrooms, Mix pecans, honey, cayenne together in a bowl then roast sliced on baking sheet in oven for 5 minutes. Drain the canned for hot, sweet, cur- grapefruit segments, chop hard boiled eggs and gently ried pecans: combine ingredients in a large salad bowl. (The amount • pecans of ingredients depends on how large a salad you wish to make.) • honey • cayenne Toss with oil, vinegar, salt, pepper, or bottled Italian • canned grapefruit dressing. segments, drained of juice
- 29. Tomato Yogurt Soup • 2 c. yogurt • 2 1/2 c. tomato juice This cold version of a traditional soup is a refreshing change • 3/4 t. garlic salt for those hot-weather meals. • finely chopped Combine yogurt, tomato juice and garlic salt in blender. green onions Blend at medium speed for 2 minutes. Chill. Serve gar- • finely chopped nished with green onions and parsley. 6 servings. parsley
- 30. Bearnaise Sauce • 3 egg yolks • 2/3 c. melted butter (unsalted) Wonderful with steamed artichokes. • 1 T. dried tarragon Combine wine, vermouth, shallot and tarragon in small • 1/4 c. dry white saucepan. Boil down to half of the original quantity wine or white wine (approximately 1/4 cup should remain). Strain. Put egg vinegar with yolks in cold double boiler. Water in double boiler should tarragon not touch bottom of upper pan. Beat with flat bottomed whisk until they look creamy and lemony. Over medium • 1/4 c. dry heat, slowly add melted butter while continuously stirring. vermouth • 1/2 chopped shallot When all butter has been added, immediately add strained • white pepper tarragon mixture (do not overcook once butter has been added). Adding tarragon mixture will make the sauce very thin. Continue stirring and cooking over medium to low heat until sauce starts to thicken. Do not let sauce get too thick; it will continue to thicken once removed from heat. Add a few shakes of white pepper to taste. Remove from heat immediately. Serves 2.
- 31. Hollandaise Sauce • 3 egg yolks • 2/3 c. melted unsalted butter This sauce is a must for Eggs Benedict! • 2 T. lemon juice • 2 T. boiling water Combine 2 T. lemon juice and 2T. boiling water. Strain. Put egg yolks in cold double boiler. Water in double • cayenne pepper boiler should not touch bottom of upper pan. Beat with flat bottomed whisk so they look creamy and lemony. Over medium heat, slowly add melted butter while continuously stirring. When all butter has been added, immediately add lemon juice and boiling water mixture (do not overcook once butter has been added). This will make the sauce very thin. Continue stirring and cooking over medium to low heat until sauce starts to thicken. Do not let sauce get too thick; it will continue to thicken once removed from heat. Add a few shakes of cayenne pepper to taste. Remove from heat immediately. Serves 2.
- 32. Corn Chowder • 1 lb. can cream- style corn or fresh corn cut off the cob Make this chowder in a dutch oven. • 3 slices bacon cut in strips Fry the bacon in it until almost crisp. Add the onion and potato and saute lightly (do not brown). Stir in the • 1 medium onion, corn and seasonings. Add the boiling water, cover, and sliced bake for about 45 minutes at 350°, or cook on top of • 1 c. thinly sliced the stove over low heat for 30 – 35 minutes, stirring potato occasionally. • 1 T. sugar Add the milk and continue to cook until very hot. When • 3 c. boiling water you are about ready to serve, stir in a little of the hot mix- • 1 large can evapo- ture into the egg yolks and stir all back together. Add the rated milk or 2 c. butter, and garnish with parsley or chives. rich milk, scalded • 2 egg yolks, stirred • 1 T. butter • chopped parsley or chives
- 33. Red, White andBlue Layer Salad • 2 small pkg. cherry Jell-O • 2 small pkg. lemon This layered salad is a festive addition to your 4th of July Jell-O celebration. • 2 small pkg. rasp- Bottom layer: Dissolve cherry Jell-O in 1 cup boiling berry or blackberry water. Cool. Add pineapple. Pour in bottom of mold Jell-O and chill. • 1 small can crushed pineapple Middle layer: Dissolve lemon Jell-O in 1 cup boiling water. Cool. Beat together with milk and sour cream. • 14 1/2 can Combine cooled lemon mixture and milk mixture. blueberries When bottom layer is firm but slightly sticky to touch, • 1/2 pt. sour cream gently add the middle layer. • 2 c. milk Top layer: Dissolve raspberry Jell-O in 2 cups boiling • 3 c. boiling water water. Cool. Add blueberries. Pour over middle layer after it is firm but slightly sticky to the touch.
- 34. Homemade Salad Dressing • 4 T. olive oil • 2 T. red wine vinegar Interesting variations can be made to this recipe by substitut- • 1 T. fresh-squeezed ing another vinegar (balsamic, tarragon, or raspberry) for lemon juice the wine vinegar and lemon juice. • 1 – 2 cloves Combine in decanter. Shake well. Leave at room temp- crushed garlic erature for at least 20 minutes before pouring over salad. • 1 T. sugar • 1 t. salt • fresh ground pepper
- 35. B Blueberry Muffins Old Fashioned Applesauce Cake Zucchini Bread
- 36. Blueberry Muffins • 1/2 c. butter • 1 c. sugar • 2 c. flour (unsifted) On low mixer speed, cream butter and sugar until fluffy. • 2 eggs Add eggs, one at a time, and mix until blended. Sift dry • 1/2 c. milk ingredients and add alternately with milk and vanilla. Mash 1/2 cup blueberries and stir in by hand. Add rest • 2 t. baking powder of blueberries whole and stir in by hand. • 1/2 t. salt • 2 1/2 c. fresh blue- Grease muffin tins well with butter (grease top surface of berries tins as well). Pile mix high in each muffin cup. Sprinkle sugar over tops. • 2 t. sugar (for top) • 1 t. vanilla Bake at 375° for 30 minutes. Cool in pan for at least 30 minutes. Makes about 1 dozen large muffins.
- 37. Old Fashioned ApplesauceCake • 1 t. salt • 1 t. cinnamon • 1 t. cloves Mix together salt, cinnamon, cloves, nutmeg, vanilla and • 1/2 t. nutmeg sugar. Dissolve baking soda in a little warm water and stir • 1 t. vanilla into applesauce. Add applesauce slowly to sugar mixture. Stir in oil. Stir in flour. Add raisins, dates, nuts to mixture. • 2 c. sugar • 2 c. unsweetened Pour into 2 greased and floured 9 x 5-inch loaf pans. applesauce Bake at 350° for 45 to 60 minutes. • 2 t. baking soda • 1 c. oil • 3 1/2 c. sifted flour • 2 c. raisins or chopped dates • 1 c. chopped walnuts
- 38. Zucchini Bread • 3 eggs • 1 c. oil • 2 c. sugar Beat eggs until foamy. Add oil, sugar, vanilla and mix well. • 1 t. vanilla Stir in zucchini. Combine the dry ingredients and mix • 2 1/2 c. zucchini, well. Fold in nuts. Pour into two greased and floured 9 x 5- inch loaf pans. Bake at 325° for one hour. peeled and grated • 3 c. flour • 1 T. cinnamon • 1 1/2 t. baking powder • 1 t. baking soda • 1 t. salt • 1c. chopped walnuts
- 39. D Indian Pudding Royal Marble Cheesecake Praline Cheesecake Fudgey Brownies Carrot Cake Cream Cheese Frosting Toll House Pie Mayonnaise Devil’s Food Cake Fudge Icing
- 40. M D Graham CrackerBrownies Christmas Fruit Cake Easy Chocolate Cake Lemon Squares Lemoncake Pudding Poppy Seed Cake Apple Cake
- 41. Indian Pudding • 4 c. milk • 1/3 c. yellow corn meal Pour 3 cups milk in saucepan and bring just to a boil. • 1/4 c. water Moisten corn mean in a cup with 1/4 cup water (to • 1/2 t. ginger prevent lumps). Stir rapidly into hot milk using a wire whisk. Simmer 20 minutes, stirring often. • 1/2 t. cinnamon • 1/4 c. sugar Combine spices and stir into mixture. Stir in molasses. • 1/2 t. salt Pour into a buttered 1-1/2 quart casserole. Gently pour • 1/2 c. molasses the one remaining cup of milk over the top — do not stir. Dot with butter and bake at 325º for 1 1/2 to 2 hours. Serve hot with cream, ice cream, or hard sauce.
- 42. Royal Marble Cheesecake • 6-oz. pkg. chocolate morsels • 1 c. flour An involved, but tried and true recipe. A favorite for those • 2 T. plus 1 c. sugar who like a rich cheesecake. • 1/4 t. salt Melt chocolate morsels on top of double boiler over hot • 1/4 c. butter water. Combine 3/4 cup flour, 2 T. sugar, and salt. Cut in • 3 8-oz. pkg. cream butter until particles are fine. Stir in 2 T. chocolate. Press cheese (at room into bottom of 9-inch springform pan. Bake at 400° for temperature) 10 minutes. • 2 t. vanilla Soften cream cheese with one cup sugar in mixing bowl. • 6 eggs, separated Blend in 1/4 cup flour and vanilla. Add egg yolks; beat • 1 c. sour cream well. Blend in sour cream. Beat egg whites until soft peaks form. Fold into cheese mixture very thoroughly. Combine remaining chocolate with 1 3/4 cups of cheese mixture. Pour half of plain mixture over baked crust. Top with spoonfuls of half the chocolate mixture and cover with remaining plain mixture, then with chocolate mixture.
- 43. Royal Marble Cheesecake(continued) Cut through batter with spatula to marble. Place in 400° oven. Immediately set at 300°. Bake for 1 hour. Turn off oven; let remain in closed oven 1 hour. Cool for 2 – 3 hours. Chill at least 8 hours before serving. To cut, use a wet hot sharp knife.
- 44. Praline Cheesecake • 1 c. graham cracker crumbs • 3 T. sugar Heat oven to 350°. Combine crumbs, sugar, and butter. • 3 T. butter, melted Press into bottom of 9-inch springform pan. Bake at 350° • 3 8-oz. pkg. cream for 10 minutes. cheese, softened Combine the softened cream cheese, sugar and flour, • 1 1/4 c. dark brown mixing at medium speed on electric mixer until well sugar, packed blended. Add eggs, one at a time, mixing well after each • 2 T. flour addition. Blend in vanilla and nuts. Pour mixture over crumbs. • 3 eggs • 1 1/2 t. vanilla Bake at 350° for 50 – 55 minutes. Loosen cake from • 1/2 c. finely chopped rim of pan. Cool before removing rim of pan. Chill. pecans Brush with maple syrup and garnish with pecan halves, if desired. Up to 12 servings.
- 45. Fudgey Brownies • 3/4 c. Hershey’s Cocoa • 1/2 t. baking soda Stir cocoa and baking soda in mixing bowl. Blend in 1/3 • 2/3 c. vegetable oil cup vegetable oil. Add boiling water. Stir until mixture • 1/2 c. boiling water thickens. Stir in sugar, eggs, and remaining 1/3 cup oil. Stir until smooth. Add flour, vanilla and salt. Blend (measure accurately) completely. • 2 c. sugar • 2 eggs Pour into lightly greased 13 x 9-inch pan. Bake at 350° • 1 1/3 c. unsifted for 35 – 40 minutes. flour • 1 t. vanilla • 1/4 t. salt
- 46. Carrot Cake • 3 c. grated carrots • 2 c. flour • 2 c. sugar Sift dry ingredients together in a mixing bowl. Make a • 2 t. cinnamon well and add oil and eggs. Mix well. Add carrots, vanilla • 1 t. nutmeg and nuts. Mix. • 1 t. salt Bake in 13 x 9-inch pan at 350° for 40 – 45 minutes until • 2 t. baking soda done. • 2 t. baking powder • 4 eggs • 1 1/2 c. oil • 1 t. vanilla • 1 c. chopped walnuts
- 47. Cream Cheese Frosting • 1 lb. powdered sugar • 8 oz. cream cheese This recipe makes a lot. Use 1/2 portions for just the topping. • 1 cube butter • 2 t. vanilla Mix together and spread on cake.
- 48. Toll House Pie • 2 eggs • 1/2 c. flour • 1/2 c. sugar An easy alternative to those favorite cookies. This recipe can • 1/2 c. firmly be doubled successfully. packed brown sugar Preheat oven to 325°. In large bowl, beat eggs until foamy. • 1 c. butter, melted Add flour, sugar and brown sugar. Beat until well blended. and cooled Blend in melted butter. Stir in chocolate chips and nuts. • 6-oz. pkg. chocolate Put into pie shell. chips Bake at 325° for approximately one hour. Serve warm • 1 c. chopped with whipped cream or ice cream. walnuts • 1 unbaked 9-inch pie shell • whipped cream or ice cream
- 49. Mayonnaise Devil’s FoodCake • 4 c. sifted cake flour • 2 c. sugar Mayonnaise, the secret ingredient in this cake, makes it • 1 1/2 c. cocoa especially moist and rich. • 4 t. baking soda Sift together flour, sugar, cocoa and baking soda into • 2 c. cold water large bowl. Add water, mayonnaise and vanilla. Beat • 2 c. mayonnaise at until smooth. Pour into greased 13 x 9-inch pan lined room temperature with buttered wax paper. • 1 T. vanilla Bake at 350° for 45 minutes until toothpick inserted in center comes out clean. Cool for 15 minutes. Turn out onto cake rack and remove waxed paper. Frost with fudge icing.
- 50. Fudge Icing • 1/2 c. butter • 1/4 c. cocoa • 1 egg Cream together butter and cocoa. Add egg and blend • 2 c. powdered well. Gradually mix in sugar. Using electric mixer, beat • sugar on high speed to combine thoroughly. • milk If icing is too stiff, add 1 t. milk at a time until a thick and moist consistency is reached.
- 51. Graham Cracker Brownies • 2 c. finely crushed graham cracker crumbs This quick, simple recipe makes a rich and chewy treat. • 1 can sweetened condensed milk Mix all ingredients together. Spread in greased and floured 11 x 7-inch or 9 x 9-inch baking pan. Bake • 1 pkg. chocolate at 350° for 20 – 25 minutes. chips
- 52. Christmas Fruit Cake • 1 c. vegetable oil • 1 1/2 c. sugar • 4 eggs A traditional holiday treat! This is a pound cake with fruit, a • 2 c. plus 1 c. flour pleasant contrast to the sugary store-bought variety. • 1 t. baking powder Preheat oven to 275°. • 2 t. salt • 1 c. pineapple juice Mix together oil, sugar, eggs and beat vigorously by hand • 1 1/2 lbs. mixed or with electric mixer for 2 minutes. Sift together 2 cups flour with baking powder and salt. To this stir in oil mix- candied fruit ture alternately with pineapple juice. • 1 lb. light-colored raisins Separately, mix 1 cup flour into candied fruit, raisins, nuts. • 2 c. chopped nuts Pour batter over fruit, mixing thoroughly. If batter seems thin, add a small amount of flour. (Batter should be thick • 1 T. vanilla enough so fruit does not sink to bottom.) • 2 - 3 T. rum or brandy (flavoring Grease 2 loaf pans and line with waxed paper. Pour batter extracts or the real into pans. Place a pan of water on lower oven rack. Bake cakes 2 1/2 – 3 hours at 275°. thing)
- 53. Christmas Fruit Cake(continued) After baking, let cakes stand 15 minutes before removing from pans. Cool thoroughly on racks without removing paper. When cool, remove paper. Wrap cakes in aluminum foil and store in refrigerator. Best if made one week to one month ahead.
- 54. Easy Chocolate Cake • 1 egg • 1/2 c. vegetable oil • 1 c. sugar This easy, flexible recipe makes a delicious chocolate layer • 1 2/3 c. flour cake, sheet cake or cupcakes. You can double this recipe • 4 T. cocoa successfully. • 1 t. baking powder Just drop ingredients into a bowl in the order listed at • 1 t. baking soda right. Mix until smooth with an electric mixer. Pour • 1 t. vanilla into your choice of baking pans (cupcake, layer cake, • 1 c. boiling water square or oblong). Bake at 350° for 25 minutes or until done.
- 55. Lemon Squares Crust: • 2 c. flour • 1/2 c. powdered Crust: Cream together flour, sugar and butter. Grease sides sugar of a 13 x 9-inch pan and press dough into pan, spreading • 2 sticks butter, higher on sides to hold filling. Bake 15 – 20 minutes at 350° till golden. melted Filling: Beat eggs slightly, then add sugar and salt. Blend Filling: in lemon juice and lemon rind. Add flour and stir well. • 4 eggs Pour filling over baked crust and bake for 30 minutes. Sift • 4 T. flour powdered sugar over while hot. Cool and cut into squares. • 2 c. sugar • pinch of salt • 4 T. lemon juice • grated lemon rind to taste
- 56. Lemoncake Pudding • 1/4 c. flour • 1 c. sugar • 1/4 t. salt Sift together flour, sugar, salt and lemon rind. Stir in • 1 1/2 t. grated lemon juice, egg yolks and milk. Fold egg whites into lemon rind mixture. Pour into 1-quart casserole or 6 custard cups. Set in pan with 1 inch of water. • 1/4 c. lemon juice • 2 egg yolks Bake at 350° for 50 minutes. (well beaten) • 2 egg whites (stiffly beaten) • 1 c. milk
- 57. Poppy Seed Cake • 1 c. butter • 1 1/2 c. sugar • 2 1/2 c. wheat flour Soak poppyseeds in buttermilk for 15 minutes. Cream • 1 t. baking soda butter and sugar together. Add egg yolks. Add the dry • 1 c. buttermilk ingredients, alternating poppyseeds with the flour and sugar mixture. Beat eggs white stiff and fold into mixture. • 1/2 oz. poppyseed Pour half of batter into greased bundt pan. Mix brown • 1 t. vanilla sugar and cinnamon and sprinkle over batter. Pour on • 4 eggs, separated remaining half of batter. • 1/2 c. brown sugar Bake at 350° for one hour. Test with toothpick for • 1 t. cinnamon doneness.
- 58. Apple Cake • 2 c. finely chopped raw apples • 1/2 c. sugar Place apples in large mixing bowl. Add sugar, stir, and let • 1 egg, beaten stand for 1/2 hour. Add rest of ingredients and blend well. • 1 c. flour Pour into 8 or 9-inch square pan. Bake at 350° for 35 minutes. • 1 t. cinnamon • 1 t. baking soda This will be a very moist cake. Serve with powdered • 1/4 t. salt sugar sprinkled over or top each serving with a dollop • 1/2 c. chopped nuts of whipped cream. • 1 t. vanilla • 1/2 c. raisins