Toll House Pie

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Ingrients & Directions


Pastry for 9″ one crust pie
1 c Butter,melted
And cooled to room temperatu
2 Eggs
1/2 c All-purpose flour
6 oz Nestle Toll House
Semi-sweet chocolate morsels
1/2 c Sugar
1/2 c Firmly packed brown sugar
1 c Chopped walnuts
Whipped cream or ice cream,o

Preheat oven to 325 degrees.Prepare pastry.In a large bowl,beat eggs
until foamy.Add flour,sugars;beat until well blended.Blend in butter.Stir
in semi-sweet chocolate morsels and walnuts.Pour into pastry lined pie
plate.Bake until set,about 1 hour.Serve warm with whipped cream or ice
cream,if desired.8 to 12 servings.

From

Yields
8 Servings

Caramelized Peach And Custard Tart

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Ingrients & Directions


1 Prepared pie shell (deep
Tart pan)
1 qt Cream
2 c Sugar
1 Vanilla bean, split in half
7 Egg yolks
2 lb Fresh peach, quartered,
Caramelized
Whipped cream in pastry bag
With star tip
Fresh mint sprigs
Powdered sugar

Preheat oven to 350 degrees. In a sauce pot, combine the cream,
sugar, scraped vanilla and vanilla bean. Bring the cream up to a
simmer to dissolve the sugar. Simmer for about 3 to 5 minutes.
Remove from the heat and discard the vanilla bean.

In a mixing bowl, whisk the egg yolks until frothy. Temper the cream
into the yolks. Line the pie shell with the caramelized peaches.
Pour the custard over the peaches. Bake the pie in a water bath.
Bake for 40 to 45 minutes or until the custard is set. Remove from
the oven. Serve cold. Place a slice of the tart on a plate. Garnish
with the whipped cream, mint, and powdered sugar.

Yield: 12 servings

ESSENCE OF EMERIL SHOW #EE2361

Yields
4 servings

John Nunziata’s Chocolate Cheesecake

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Ingrients & Directions


1 1/2 c Graham wafer crumbs
5 tb Butter – melted
2 tb Sugar
2 tb Chocolate – semisweetened,
Grated
3 Eggs
1 ts Vanilla
1 c Sugar
3 pk Cream cheese – 8-oz.
12 pk Chocolate – semisweet,
1-oz. squares
1 c Sour cream
3/4 c Butter – melted
Whipped cream (optional)

Contributed to the echo by: Fred Towner Originally from: Calgary Sun –
Monday, June 18, 1990 John Nunziata’s Chocolate Cheese Cake

Combine first four ingredients and press into the bottom of a 8-inch
springform pan. Beat eggs and sugar with electric beater until a pale
mixture. Mix well. Melt chocolate in double boiler. Stir in sour cream,
butter and vanilla. Add to cheese mixture and stir. Pour batter into pan.
Bake at 325F for 2 hours or until centre is firm. Cool on wire rack. Remove
from pan. Chill and serve with whipped cream.

Serves 10.

From

Yields
10 Servings

Jim’s Cake Suprise

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Ingrients & Directions


1 Box yellow cake mix
1 Pint heavy whipping cream
3 Bananas
2 Packs banana instant pudding
1/4 c Bailey’s Irish Cream
– or more to taste
1/4 c Powdered sugar
1 Can Pillsbury prepared
-butterscotch cake topping

Prepare pudding in advance and let cool in refrigerator. Make cake in jelly
roll pan according to directions on box, using parchment paper on the
bottom of the pan to keep it from sticking. Let cool. Slice cake in half
lengthwise. In mixing bowl, add whipping cream and whip till thick. Add
powdered sugar and Bailey’s, whip just a bit more. In the whipping bowl,
mix together the whipped cream with the banana pudding. Spread this mixture
over the top of one of the cake halves. Top with sliced bananas. Heat the
butterscotch topping in microwave to make it spread easier. Cover the top
of this with the warm topping. Serve immediately.


Yields
8 Servings

Jicama Pancakes

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Ingrients & Directions


1 1/2 c Shredded jicama (see Note)
1 Lemon, Juice of
2 tb Grated onion
I large egg,, beaten
I tablespoon all-purpose
-flour
1/2 ts Salt
1 ts Minced habanero chile
1 Russet potato,, peeled
3 tb Vegetable oil,, or as needed

Toss the jicama in a colander with the lemon juice and let sit for 15
minutes. Using your hands, squeeze as much water as you possibly can out of
the jicama, a handful at a time. Spread on a doubled layer of paper towels
and blot with more paper towels. In a large bowl, toss the jicama with the
onion, egg, flour, salt, and tossing well to be sure the chile is evenly
distributed in the mixture. Grate the potato into the bowl on the largest
hole of the grater and toss again.

In a large cast-iron skillet, heat I tablespoon of the oil over medium-high
heat until very hot. Form the mixture into 2 1/2-inch patties and saute
them in batches, turning with a metal spatula when brown on one side, until
crisp and brown. Add more oil to the skillet as necessary and keep the
pancakes warm on a paper towel-lined baking sheet in a warm oven while you
finish cooking the rest. Serve warm.

Yield: 6-8 servings

Note: remove the outer brown layer of skin from the jicama. Shred on the
largest hole of a grater.

Yields
1 Servings

Jessica’s Chocolate Brownie Cheesecake

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Ingrients & Directions


-NORMA WRENN-
1 c Chocolate wafer crumbs
1 tb Butter; melted
12 oz Semisweet chocolate morsels
24 oz Cream cheese; softened
1 c Sugar
3 Eggs
8 oz Sour cream
1 ts Vanilla extract
1/8 ts -salt
1 1/2 c Brownies; cut in 1″ cubes
Whipped cream; optional

Combine crumbs and butter, stirring well. Firmly press crumb mixture evenly
on bottom of a 9-inch springform pan. Set aside. Place chocolate morsels in
top of a double boiler; bring water to a boil. Reduce heat to low; cook
until chocolate melts, stirring occasionally. Remove from heat, and set
aside. Beat cream cheese in a large bowl at high speed of an electric mixer
until light and fluffy. Gradually add sugar, beating well. Add eggs, one at
a time, beating well after each addition. Add sour cream, vanilla, and
salt; mix well. Add melted chocolate; mix well. Fold in brownie cubes. Pour
batter into prepared pan. Bake at 350 degrees for 55 to 60 minutes or until
cheesecake is set. Let cool to room temperature on a wire rack; chill at
least 8 hours. To serve, carefully remove sides of springform pan. Garnish
with whipped cream, if desired.

SOURCE: The Mystic Seaport All Seasons Cookbook from America’s Best Cooking
1990 Hometown Collection; Oxmoor House

Yields
10 Servings

Jelly-roll Pancake

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Ingrients & Directions


1 tb Vegetable oil
1 c Milk
6 Eggs
3 oz Cream cheese — softened
1 ts Salt
1/2 c Raspberry jam
2 tb Sugar
Sifted powdered sugar
2/3 c Flour

Pour oil in a jelly-roll pan. Place in the oven while oven is heating to
450 degrees. Beat the eggs with the salt until light. Blend the sugar
with the flour. Add to the eggs and beat until batter is smooth. Stir in
milk and mix thoroughly. Remove pan from the oven and pour in the batter.
Bake for 15 minutes, or until puffy and brown. Immediately spread with the
cream cheese and jam. Roll up jelly-roll fashion. Sprinkle with the
powdered sugar. Serve immediately.

Yields
4 Servings

Jello Cake

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Ingrients & Directions


1 pk Strawberry jello 4 serv
1 pk Cake mix-white NOT yellow

TOPPING
1 Envelope dream whip mix
1 sm Package ins.van.pudding mix
1 1/2 c Cold milk
1 ts Vanilla

Dissolve jello in 3/4 c boiling water. Add 1/2c cold water and set aside at
room temp.

Mix and bake cake as directed in 9 x 13 pan. Cool 20-25 mins. Poke holes in
cake with end of wooden spoon, about 1 1/2 inches apart. With cup, slowly
pour jello mixture into holes.

Refrigerate cake and prepare topping. In chilled bowl, blend whipped
topping mix, pudding, cold milk and vanilla til stiff, 3-8 minutes.

Immediately frost cake. Store in frig and serve chilled.

From

Yields
24 Servings

Jean Toynbee’s Ginger Cake

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Ingrients & Directions


8 oz Self-raising flour
4 oz Soft brown sugar
1/2 ts Bicarbonate of soda
1 Dessertspoon ground ginger
1/2 ts Ground cinnamon
1/4 pt Milk
4 oz Butter
4 tb Black treacle
2 Eggs

Mix the dry ingredients and pass through a sieve into a pudding basin. In a
saucepan, heat the butter, milk and treacle until melted and combined. Beat
the eggs into the dry ingredients until thoroughly mixed and smooth, then
beat in the treacle mixture. Use a food processor if you like.

Pour into a greased 20cm/8in round deep cake tin and bake in a preheated
oven at 170 – 180C / 325 – 350 F / Gas 3 – 4 for about 45 minutes, or until
the top springs back when pressed.

Cool in the tin and place in an airtight tin for a couple of days to
encourage moisture. Or serve hot as a pudding with mounds of clotted cream
and stem ginger in syrup.


Yields
1 Servings

Jean Dixon’s Buttermilk Pancakes

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Ingrients & Directions


1 c All-purpose flour
2 ts Sugar
3/4 ts Baking powder
1 ds Salt
1 1/4 c Buttermilk
1/2 ts Baking soda
2 Egg yolks; slightly beaten
2 Egg whites; beaten stiff
2 tb Butter or margarine;
-softened

In a mixing bowl, sift together flour, sugar, baking powder and salt.
Combine buttermilk, baking soda and egg yolks. Mix lightly and add to dry
ingredients. Mix until batter is barely smooth. Stir in butter; fold in egg
whites. Cook on hot greased pancake griddle, turning once, until pancakes
are browned both sides. Serve with bacon curls or grilled ham. Makes 8
pancakes.

Yields
2 Servings