Carrot Fudge

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Ingrients & Directions


1 1/2 c Grated carrots
1/2 ts Lemon flavoring
3 1/2 c Sugar
1/2 c Sweetened condensed milk
1/2 c Water

Cook carrots, sugar, milk, and water, to soft ball stage (234 – 238 F).
Remove from fire, add flavoring, and cool to room temperature. Beat until
creamy. Pour into buttered pan, pat down to 1 inch depth, and when firm
cut in squares. The grain is likely to be a little coarse due to the
grated carrots. Mrs. L.G. Humichl, Perry, IA.

From

Yields
6 Servings

Cocoa Fudge

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Ingrients & Directions


2/3 c Cocoa -liquid cream substitute
3 c Sugar 1/4 c Butter
1 1/2 c Heavy cream or non-dairy 1 ts Vanilla

A good basic chocolate fudge. The use of whipping cream or non-dairy
cream substitute makes stirring unnecessary. This makes a very creamy
fudge.

Combine coicoa, sugar, salt, and heavy cream in a large saucepan.
Bring to a rolling boil; then reduce heat to medium and cook to 234
degrees F. without stirring. Remove from heat and add butter and
vanilla. Do not stir. Cool to lukewarm (about 110 degreees F.). Beat
by hand or with mixer until fudge thickens and loses some of its
gloss. Quickly spread fudge in lightly buttered 8-inch square pan.
When cool, cut into squares. Makes about 49 pieces.

Recipes from: Ideals Candy Cookbook by Mildred Brand,

Yields
49 servings

Persimmon Holiday Cookies

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Ingrients & Directions


3 Persimmons,Very ripe & mushy
1 ts Baking soda
1 c Granulated sugar
1/2 c Butter
1 lg Egg, beaten
2 c All-purpose flour
1 c Pecans, chopped
1 c Dates, chopped
1 ts Ground cloves
1/2 ts Ground nutmeg
6 oz Chocolate chips

Using a food processor or mixer thoroughly process the persimmon pulp,
butter, baking soda and sugar until well blended and creamy. Add the whole
egg, beat well.

In another bowl sift flour with spices, then add the nuts and dates
blending by hand. Add the processed pulp and mix well.

Drop by teaspoonfuls onto a greased baking sheet. Space mounds 1″ apart.
(They remain mounded and do not overly spread when baked).

Bake for 15-20 minutes until golden brown. Cool on racks.

Melt chocolate chips in a plastic squeeze bottle that is placed in hot
water. When melted drizzle the chocolate over the cookies or dip one half
of each cookie into melted chocolate.

From the recipe files of suzy@bestweb.net

Yields
40 Cookies

Sugar-cookie Cutouts

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Ingrients & Directions


1 c Butter
1 c Granulated sugar
2 lg Eggs
1 ts Vanilla extract
3 3/4 c All-purpose flour
2 ts Baking powder
1/4 c Heavy (whipping) cream
1/3 c Red colored sugar
1/3 c Green colored sugar
White, green and/or yellow
-ready-to-pipe icing

1. Beat butter and sugar in a large bowl with electric mixer until pale and
fluffy. Beat in eggs and vanilla until blended. With mixer on low speed,
gradually beat in flour, baking powder and cream until well blended.

2. Press dough together, then divide in half. Wrap each half and chill 3
hours or until firm enough to roll.

3. Heat oven to 350?F. Grease cookie sheet(s).

4. On lightly floured surface, roll 1 piece of dough at a time (keep
remainder refrigerated) to 1/4-inch thickness. Cut in desired shapes with
floured 3-inch cookie cutters. Sprinkle each with 1/2 teaspoon colored
sugar. Place 1 inch apart on prepared cookie sheet(s). Reroll scraps and
chill.

5. Bake 14 minutes or just until bottoms and edges are brown. Cool
completely on cookie sheets on wire rack. Repeat with remaining dough.

6. Decorate as you wish. let stand two hours until icing sets. Store
airtight up to 2 weeks or freeze.

Prep: 15 min. Chill: 3 hr. Bake: 14 min. per batch Woman’s Day Incredible
Cookies (11/23/93)

From

Yields
72 Servings

Apple Cheddar Cookies

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Ingrients & Directions


1/2 c Butter 1/2 ts Cinnamon; Ground
1/2 c Sugar 1/2 ts Salt
1 ea Egg; Lg 6 oz Cheddar; Sharp, Shredded
1 ts Vanilla 1 1/2 c Apples; Cored,Peeled,Chopped
1 1/2 c Unbleached Flour 1/4 c Nuts; Chopped
1/2 ts Baking Soda

Cream the butter and sugar until light and fluffy, then stir in the egg
and vanilla. Add the combined dry ingredients, blending well. Stir in
the cheese, apples and nuts. Drop rounded teaspoonfuls of the dough onto
an ungreased cookie sheet and bake at 375 degrees F. for 15 minutes.
Remove from the cookie sheet and cool on a wire rack or plate.

Yields
6 servings

Butterscotch Rolled Cookies

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Ingrients & Directions


COOKIES
1 c Brown sugar
1/2 ts Salt
1/2 c Butter, softened
1 Egg
1/2 ts Vanilla
1 3/4 c Flour, sifted
1/2 ts Baking powder
1/4 ts Baking soda
1/4 ts Cinnamon

-GLAZE-
1 1/2 c Confectioner’s sugar
1 Egg white,
-slightly beaten
1 tb Butter, melted
1/8 ts Salt
1/2 ts Vanilla
Food coloring
-(optional)

Mix sugar, salt and butter thoroughly. Add egg and vanilla and beat
till fluffy.

Sift flour, baking powder, soda and cinnamon and add to mixture.
Chill well, several hours, or overnight.

MAKE THE GLAZE: Mix the glaze ingredients together until smooth.

Roll the dough out until it is about 1/8 inch thick. Cut into fancy
shapes and bake on ungreased cookie sheet for 8-10 minutes at 350
degrees F. Let cool and glaze.

NOTES:

* Rolled cookies for the Christmas holidays — I almost never make
these cookies except at Christmas time. They just seem to be
Christmas cookies.
(I did make a batch of heart shaped ones last Valentine’s day for my
then-fiance.) I usually make these cookies in Christmas shapes and
frost them with green and red frosting. This is a good recipe for
kids to help out with.

* It helps to keep most of the dough in the refrigerator while you
are cutting shapes. It cuts much better when it is cold.

* These are time-consuming and fairly difficult, but worth it.

: Difficulty: moderate.
: Time: 30 minutes preparation, overnight chill, 1 hour cutting and
baking.
: Precision: measure the ingredients.

: Katherine Rives Albitz
: Purdue University, Computer Science Dept.
: rives@purdue.edu

:
Yields
3 dozen

Raisin Catsup Cookies

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Ingrients & Directions


1 c Sugar
1/2 c Shortening
3 1/2 c Flour
1/2 ts Salt
2 tb Catsup
1/2 ts Baking soda
1 c Chopped raisins
1 Egg

Cream shortening and sugar. Add catsup and unbeaten egg. Beat
thoroughly. Add raisins. Sift flour, measure, and sift with baking
soda and salt. Add to first mixture. Mix thoroughly. Turn onto
lightly floured board. Knead thoroughly. Form into roll 2 inches in
diameter. Chill overnight. Cut in thin slices. Place on well-oiled
baking sheet. Bake in hot oven (410 F) about 10 minutes. 24
servings. The Household Searchlight

Yields
4 Servings

Cheesecake With A New York City Accent

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Ingrients & Directions


3 pk (8 ounces each) fat-free
-cream cheese; (not whipped)
1/4 c Sugar
1 1/2 ts Vanilla extract
1/4 c Liquid egg substitute
1/2 ts Grated lemon zest
1 1/2 ts Fresh lemon juice
Nonstick butter-flavored
-cooking spray
1/3 c Low-fat graham-cracker
-crumbs; (about 4 whole
-creackers)
Mixed fresh berries; for
-garnish (optional

1. Preheat oven to 325 F. In large mixing bowl, using electric mixer, beat
together cream cheese, sugar, and vanilla until well blended. Add egg
substitute, lemon zest, and lemon juice. Beat just enough to blend, no
more.

2. Coat base and sides or 8-inch springform pan or 9-inch pie plate with
cooking spray. Add graham cracker crumbs and shake pan so crumbs cling to
bottom and sides. Shake excess crumbs into small bowl. Pour cream cheese
mixture into prepared pan. Dust top lightly with some of the remaining
crumbs.

3. Bake 45 minutes or until center is almost set. (If done in pie plate,
cake will rise and fall, with some cracking around outside edge–this is
fine.) Transfer pan or plate to wire rack. Cool. Refrigerate at least 3
hours before serving. Garnish with mixed berries, of desired.


Yields
1 Servings

Pine Nut Pancakes

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Ingrients & Directions


1 1/2 c Reduced fat Bisquickr
1 c Puffed rice cereal
1/3 c Banana; finely chopped
1/3 c Apple; peeled and shredded
1/4 c Raisins
2 tb Pine nuts; toasted
1 Egg
3/4 c Milk
1/2 ts Vanilla extract

Seeing I haven’t posted in quite a while, I thought that I would post
lowfat from the Taste of Home Lowfat Country Cooking. Out of 455 recipes I
only have 44 formatted. Plan on formatting the rest this week. Hope you all
enjoy these.

In a bowl, combine baking mix, cereal, banana, apple, raisins and pine
nuts. In another bowl, beat eggs, milk and vanilla; stir into the dry
ingredients just until moistened. Pour batter by 1/4 cupfuls onto a lightly
greased hot griddle; turn when bubbles form on top of pancakes. Cook until
second side is golden brown. Serve immediately.

Serving Size: 2 pancakes

Calories: 219, Total Fat: 6gm, Calories from Fat: 26%, Saturate Fat: 1gm,
Cholesterol: 43mg, Sodium: 450mg, Carbohydrate: 349gm, Protein: 7gm

NOTES : Back when I was a youngster, pine nuts helped me earn my Boy Scout
Cooking Merit Badge. I decided on these pancakes for my project.

Yields
5 Servings

Chocolate And Pear Cheesecake

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Ingrients & Directions


50 g Butter; (2oz)
250 g Digestive biscuits; crushed
-(8oz)
2 Eggs; size 3, separated
75 g Caster sugar; (3oz)
1 250 gram car curd cheese;
-(8oz)
1 142 millilit double cream;
-(5 fl oz)
25 g Cocoa powder; (1oz)
625 g Comice pears; peeled, cored
-and
; chopped (1 1/4 lb)
Icing to dust

Melt the butter, stir in the biscuits and press into a 20cm (8 inch)
spring sided cake tin.

Whisk the egg yolks and sugar until thick enough to leave a trail,
then whisk in the cheese, cream, cocoa powder and pears.

Whisk the egg whites until stiff, fold into the pear mixture and
spoon into the cake tin.

Place in a preheated oven 160?C/325?F/Gas Mark 3 for 1 1/2 – 1 3/4
hours.

Leave in the tin for 15-20 minutes before removing and allowing to
cool completely.

Dust with icing sugar and serve.


Yields
6 servings