MARY'S DELECTABLE DESSERTS 2
Chocolate Pie
Recipe By: Vista Suburban Women's Cookbook (published in 1982)
Serving Size: 6
Preparation Time: 30 min.
1 cup sugar
1/4 cup flour
1/4 tsp salt
6 tbs unsweetened cocoa
1 1/3 cups milk
2/3 cup evaporated milk (small can)
2 tbs butter
3 eggs -- separated
1/2 tsp vanilla
Meringue:
1 dash salt
1/4 tsp cream of tarter
6 tbs sugar
3 egg whites
Combine sugar, flour, salt, and cocoa. Add milk gradually. Cook over medium heat until thick. Remove from fire. Add beaten egg yolks, butter and vanilla. Return to fire and cook another 2-3 minutes. Cool slightly. Pour into baked pie crust. Top with meringue and bake 3-5 minutes in 425-450 °
oven. To make meringue, stiffly beat 3 egg whites, dash of salt, 1/4 teaspoon cream of tarter. Gradually add 6 tablespoons sugar.
Submitted to cookbook by Lurline Braud.
Devil's Food Cake
Recipe By: Better Homes and Gardens
1/2 c. shortening
1 3/4 c. sugar
1 tsp. vanilla
3 eggs, separated
2 1/2 c. cake flour, sifted
1/2 c. cocoa
1 1/2 tsp. baking soda
1 tsp. salt
1 1/3 c. cold water
Cream shortening and 1 cup of the sugar till light. Add vanilla and egg
yolks, one at a time, beating well after each. Sift together dry
ingredients; add to creamed mixture alternately with cold water, beating
after each addition. Beat egg whites till soft peaks form; gradually add
3/4 cup sugar, beating till stiff peaks form. Fold into batter; blend well.
Bake in 2 greased and lightly floured 9x1 1/2" round baking pans at 350 for
30-35 minutes. Fill and frost.
* Frost with Fluffy White Frosting (see CONDIMENTS).
Double Chocolate Scones
-- Simply Perfect Chocolate (BH&G Pub., 1998)
2 c. flour
1/3 c. unsweetened cocoa powder
1/3 c. packed brown sugar
2 tsp. baking powder
3/4 tsp. baking soda
1/8 tsp. salt
1/2 c. butter
1 egg yolk, beaten
8 oz. plain yogurt
1/2 c. miniature semisweet chocolate pieces
POWDERED SUGAR GLAZE:
1/2 c. sifted powdered sugar
1 tbs. melted butter
1 tsp. milk, + additional
1 tsp. vanilla
Stir together flour, cocoa powder, brown sugar, baking powder, baking soda and salt in a large bowl. Cut in butter or margarine with a pastry blender till mixture resembles coarse crumbs. Make a well in the center of dry ingredients.
Combine egg yolk and yogurt; add to dry ingredients. Add chocolate pieces. Stir mixture till moistened. On a lightly floured surface, gently knead dough 10 to 12 strokes or till dough is nearly smooth. Roll or pat dough into an 8 1/2-inch circle; cut in 10 wedges. Place wedges 1 inch apart on an ungreased baking sheet.
Bake in a 375°F oven about 18 minutes or till bottoms are lightly
browned. Remove from baking sheet; cool on a wire rack for 5 minutes. Drizzle with Powdered Sugar Glaze. If desired dust tops with powdered sugar. Serve warm.
Makes 10.
Powdered Sugar Glaze: Stir together 1/2 cup sifted powdered sugar, 1 tablespoon melted butter or margarine, 1 teaspoon milk, and 1 teaspoon vanilla in a small mixing bowl. Add more milk, 1/4 teaspoon at a time, till glaze is of drizzling consistency.
Golden Rich Cake
-- Aunt Sadie's Tidbits, 6/18/98
1 pkg. yellow cake mix
4 eggs
2/3 c. shortening
1/4 c. water
2 tsp. vanilla
1 8 oz. pkg. cream cheese, softened
1/2 c. finely chopped nuts
Place all ingredients except nuts in a large mixer bowl. Beat
4 minutes on med. speed. Fold in nuts. Bake in greased and floured tube pan at 350 degrees for 1 hour or until toothpick inserted comes out clean. Cool 10 minutes and remove from pan. Frost with cream cheese icing. Sprinkle with additional chopped nuts, if desired.
Icing:
1 3 oz. pkg. cream cheese, softened
1/2 c. margarine
1 box powdered sugar
2 tbs. vanilla
Beat all well and frost on cooled cake.
Lemonade Muffins
1 3/4 c. flour
1/4 c. sugar
2 1/2 tsp. baking powder
3/4 tsp. salt
1 egg
1 6 oz. can frozen lemonade concentrate
1/4 c. milk
1/3 c. oil
1/2 c. nuts, chopped
sugar
Sift together dry ingredients. Make a well in the center. Beat egg, half of
the lemonade concentrate, milk, and oil. Pour into well and stir quickly,
just until moistened. Fold in nuts. Fill greased or lined muffin tins 2/3
full. Bake at 400 degrees for 25 minutes. Turn out onto serving dish. Brush
tops with remaining concentrate while hot. Sprinkle tops with sugar.
Makes 12.
Lemon Bars
1 1/2 c. flour
2/3 c. confectioner's sugar
3/4 c. margarine, softened
3 eggs
1 1/2 c. sugar
3 tbs. flour
1/4 c. lemon juice
Combine first 3 ingredients and pat into a greased 13x9x2 baking pan. Bake at 350 degrees for 20 minutes. Meanwhile, whisk together remaining ingredients til frothy; pour over hot crust. ake at 350 degrees for 20-25 minutes or until light golden brown. Cool on wire rack. Dust with confectioners sugar. Cut into squares.
-- Country Crafts Newsletter, 2/99