Tunnel Of Fudge

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Ingrients & Directions


1 1/2 c Butter 12 1/2 oz Double dutch frosting mix
6 ea Eggs 2 c Walnuts or pecans
1 1/2 c Sifted flour

In large bowl, cream butter. Add eggs, one at a time, beating well
after each addition. Gradually add sugar; beat at high speed until
light and fluffy. By nad, stir in flour, dry frosting mix, and
wlanuts until well blended. Bake in greased and floured 12 cup bundt
pan at 350 degrees F for 60 to 65 minutes.
Since the cake has the soft tunnel of fudge, ordinary doneness tests
can not be used. Test after 60 minutes by observing a dry, shiny
brownie-type crust. Cool 30 minutes; remove from pan to wire rack or
serving plate. Cake will have a moist center called the Tunnel of
Fudge.

Yields
12 servings

Pride Of Iowa Cookies

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Ingrients & Directions


1 c Shortening
1 c Brown sugar
1 c White sugar
2 Eggs; beaten
1 c Coconut; chopped
2 c Flour; sifted
1 ts Baking soda
1 ts Baking powder
1/2 ts Salt
2 1/2 c Oatmeal
1 ts Vanilla
1 c Nuts; chopped

Mix shortening, brown sugar, white sugar, eggs and coconut. Sift and add
dry ingredients. Then add oatmeal, vanilla and nuts. Mix all together, roll
into small balls. Press down on cookie sheet with fork dipped in flour or
sugar. Bake in 350 oven 8-10 minutes. Makes 5 dozen.


Yields
1 Servings

The Practically Perfect Chocolate Chip Cookie

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Ingrients & Directions


2 c Flour
1 ts Baking soda, level
1 ts Salt, level
1 c Each white and packed dark
Brown sugar
2 Sticks (= pound) sweet
Butter, room temperature
1 ts Vanilla extract
2 lg Eggs
12 oz Package Nestle semisweet
Chocolate chips

Preheat oven to 3750. Mix the flour, baking soda and salt in a bowl
and set aside. Use a stand-type electric mixer to mix the two sugars
briefly at low speed. Add the butter in small gobbets, mixing first
at low speed and then at high. Beat the mixture until it’s pale,
light, and very fluffy. Add the vanilla at the mixer’s lowest speed,
then beat at high speed for a few seconds. Add the eggs, again at the
lowest speed, switching to high speed for the final second or so. The
eggs should be well beaten in, and the mix should look creamed, not
curdled. Add the flour mixture, a half cup at a time, mixing at low
speed for about one minute, then at high speed for a few seconds.
Scrape down the bowl’s sides with a spatula, add the chocolate chips,
and mix at low speed for about 10 seconds. If need be, scrape the
bowl’s sides again and mix for a few more seconds. Put Tbls. of the
mix on an ungreased cookie sheet. Bake until the cookies are pale
golden brown (nine minutes in an electric oven, 10 to 11 minutes in a
gas one). Remove and let cool on a rack.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

Yields
1 Servings

Spicy Oatmeal Cookies

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Ingrients & Directions


1 3/4 c Sifted all-purpose flour 1 c Butter or margarine, melted
1/2 ts Baking soda 4 tb Molasses
1/2 ts Salt 4 tb Milk
1 1/2 ts Ground cinnamon 2 1/4 c Quick-cooking oats
2 Eggs, well beaten 1/2 c Dark seedless raisins
1 c Sugar 1/2 c Coarsely chopped nuts

Big, soft and delicious!

Preheat oven to 325?.

In a bowl, sift together flour, baking soda, salt and cinnamon. In a
separate bowl, combine remaining ingredients. Stir to blend; add sifted
ingredients and beat until thoroughly mixed.

Lightly grease cookie sheets (or use non-stick cookie sheets). Drop dough
by rounded tablespoonfuls onto cookie sheets about 2 inches apart. Bake at
325? 10-12 minutes or until edges are slightly brown. Remove carefully and
cool on wire racks. Store in airtight containers.

Variation: If children under 2 years old will be eating these, use
sunflower seeds instead of nuts.

Yield: 5 dozen. Martina Boudreau, St. Louis, MO

Randy Shearer

Yields
1 servings

Stone Jar Molasses Cookies^

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Ingrients & Directions


3/4 c Molasses
1/2 c Shortening or lard
1 ts Baking soda
2 1/4 c Flour
1 3/4 ts Baking powder
1 ts Salt
ds Ginger
ds Cinnamon

Heat molasses to boiling. Remove from fire and stir in shortening and
baking soda. Mix together flour, baking powder, salt, ginger and
cinnamon. Mix everything together. Chill 1 hour. Roll into balls and
press with the bottom of a stoneware jar or drinking glass. Bake at
350 degrees for about 6 minutes.

A note about Molasses Cookies: Molasses cookies are very common, but
they are not easy to make, the reason being that there is no rule you
can work by which will answer in all cases. All molasses does not
work alike. Some kinds will bear more water than others, and the
weather has to be taken into consideration. You can use more water in
cold weather than warm, at times 1/2 molasses, 1/2 water. Be very
careful and do not work more than necessary to mix.

Many of the recipes in this collection did not contain amounts or oven
temperatures. I have typed them in as they appear in the book, typos
and all.

Depression Era Recipes Patricia R. Wagner ISBN 0-934860-55-6 Entered
by Carolyn Shaw 5-95


Yields
1 servings

Crescent Cookies

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Ingrients & Directions


1/2 c Butter
1/4 c Sugar
1/4 ts Salt
1 tb Extract, vanilla
1 c Flour
1/4 c Nuts; ground
Sugar, powdered

Cream together butter, sugar, salt, and vanilla, then add flour and
ground nuts. Chill overnight.

Preheat oven to 350. Form dough by teaspoons into half moon shapes.
Bake for 12-15 minutes; roll in powdered sugar before cooling.


Yields
6 Servings

Cherry Pound Cake

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Ingrients & Directions


1 pk Duncan Hines Cherry Supreme
-cake mix
1 pk Vanilla instant pudding mix
1/2 c Oil
1 c Water
4 Eggs

——MARY GOODROW KTMB37A—— Grease and flour pan. Blend all
ingredients in a large bowl; beat at medium speed for 2 minutes. Bake at
350 degrees for 45-55 minutes in a greased and floured 10-inch or fluted
Bundt pan. Cake is done when toothpick inserted in center comes out clean.

GLAZE: 1 c powdered sugar 1 tsp oil 1 Tbsp plus 1 tsp milk 1/4 tsp vanilla

Blend well and spoon over cooled cake. Have a wonderful Easter everyone! I
will be off *P tomorrow in protest of Prodigy’s rate intentions.

* Mary * Massachusetts *
FOOD AND WINE CLUB TOPIC: DESSERTS & SWEETS TIME: 04/09 9:26 PM

TO: ALL FROM: DOTTIE HANSSEN (PBTN79A) SUBJECT: R-MM-EGGNOG RICE PUD

From

Yields
8 Servings

Pineapple Upside-down Cake

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Ingrients & Directions


2 tb Pecans; whole
1 c Cake flour; (sifted)
1 ts Baking powder
1/8 ts Salt
3 Egg; seperated
1 c Sugar
5 tb Pineapple juice
1 cn Pineapple; slices(12 oz)

Comments: CAN BE MADE W/ ANY CANNED OR FRESH FRUIT MAKES 1 9X9 SQ. CAKE 1/2
CUP BUTTER melt the butter and brown sugar in a pan and pour into a baking
dish,place the pineapple rings on top of the butter sugar mixture,sprinkle
peacans in the spaces between the pinapples.Sift flour,salt and baking
powder together,beat the egg yolks w/the sugar till lite yellow and
fluffy,beat the egg whites till stiff.to the egg yolks add the flour,and
the pineapple juice,mix well,fold in the egg whites,and pour into the
baking dish. bake at 375 for about 30-35 min.
06/27 09:39 AL A.Green14 on GEnie SA.TX FROM: AL GREEN (NBHX19B)

From

Yields
8 Servings

Chocolate Fudge Cake

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Ingrients & Directions


Valrona chocolate
Butter
1 ts Espresso coffee
Sugar
4 Eggs
Flour
1 ts Baking powder
1 pn Salt
Nuts
Frosting; butter; icing
-sugar, cocoa
; powder

Melt the Valrona chocolate in a bowl over simmering water. Add the
chopped butter and 1 tsp of espresso coffee.

In another bowl over simmering water, add sugar, 1/2 tsp of vanilla
essence. Add 4 whisked eggs. Stir while sugar is melting (3 minutes).
Pour contents of bowl into a high speed mixer until the mixture turns
pale. Turn speed down and add chocolate.

Add 1 tsp of baking powder to flour and a pinch of salt. Sieve into a
bowl. Shake into chocolate mixture. Fold in some nuts and add a chunk
of chocolate.

Flour and butter a terrine mould and pour contents of whisk. Place in
oven at 180?C/350?F/gas mark 4 for 25 minutes. Cool for 10 minutes in
terrine and take out.

For the frosting: First whisk some butter, then add icing sugar. Turn
down speed and sieve in some cocoa powder. Mix well. Spread over the
fudge cake.


Yields
1 servings

Adai(savory Indian Pancakes)

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Ingrients & Directions


1 c Mixture of dhals* Salt to taste.
2 c Long grained rice

*(use any combination of tur dhal, chana dal or even split yellow
peas)

Wash and rinse the dhals and rice thoroughly. When the rinse water
runs clear, soak the dhals and rice together in a bowl with fresh
water for a couple of hours. Drain the dhal-rice mixture and grind
into a somewhat coarse mixture in a blender using water when
necessary. Empty the batter into a bowl, add some salt and let it
rest for at least an hour. You could also let it ferment overnight if
you like a sourdough tang in your pancakes.

To make the pancakes, heat a non-stick/well-seasoned cast iron
skillet on a moderate stove. If a few drops of water bounce off the
pan, the pan is hot enough and you can proceed to make the pancakes.

Drop a ladleful of the pre-prepared batter in the center of the pan
and with the back of the ladle, swirl the batter from inside to
outside to form a thin round pancake. Wait till the top looks dry,
wait another minute if you like them crisp and flip to cook the other
side. Remove onto a plate and eat immediately with a nice coriander
chutney. (Continue preparing pancakes in the same way, till you run
out of batter and/or chutney. The batter will also keep in the fridge
for almost a week and you can prepare the pancakes when the mood
strikes you.)

Variation: Can add finely chopped onions/jalapenos/spinach/ginger/a
few cumin seeds, anything you fancy, to the batter before making the
pancakes. You will however not be able to make neat circular
pancakes. Instead, you will end up with (tasty) irregular shaped ones.


Yields
1 servings