| Recipes from NOW and LONG AGO |
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| Although I am not a measuring cup type of person, I will do my best to be as accurate as possible. But should I say pinch of something. That is just what it is. Usually a pinch equals 1/8 of a teaspoon. Please remember if you live at a high altitude, it will take less heat for baking. About 25* less then what the recipe will call for. |
| Desserts: Put them first cause I like them best...... |
| Flaky Pie Crust |
| A good pie always starts with a good crust. This recipe is one my Aunt Margie gave me after I ooued and awwwed over hers. This recipe must be made at LEAST 1 hour before using. Store in refrigerator until ready for use. This gives the flour time to soften and form a gluten, necessary for proper rolling and a fine texture. This recipe will make more then needed for 1 double crust pie, but can be stored in the refrigerator for later use or make pie shells ahead and store unbaked in the freezer. |
| APPLE PIE |
| 1. Peel-core-and thinly slice about 4 large apples(I like the green Granny Smith apples) 2. Add to this 1 cup of white sugar* and 1/2 cup of brown sugar* 3. Add 2 teaspoons of cinnamon and 1/2 teaspoon of nutmeg and 1/2 teaspoon of salt 4. Mix together 3/4 cup of water with 2 tblsp of corn starch and 2 tblsp of lemon juice. Pour over apple mixture and put in an unbaked pieshell. (pile it high) 5. Scatter about 6-8 pats of butter on top of this. 6 Put on top crust, cut vent hole in top of crust. Place pie on a cookie sheet and bake at 350* in the center of the oven for 45-50 min. |
| SPICY APPLE RINGS |
| In a 4 qt. sauce pan..2 qts of water- 1 cup of sugar -1 large package of Redhots cinnamon candy.(for a spicier flavor add 1/2 tsp. of ground cloves) Simmer over a med. heat to dissolve candy & sugar. While mixture is simmering...peel and core about 10 apples. Cut crossways of apple making 1/2 inch thick rings. Put these into hot mixture-simmer for about 10 minutes. Store apples and candy juice in a covered container in the refrigerator.Will keep indefinately. Served chilled. Great side dish, good with anything. |
| 1. Mix together 3 cups of flour and 1 tsp of salt. 2. Using a pastry cutter or two forks cut in to flour, 1 1/2 cups of shortening until about pea size or a little smaller. 3. Mix together 1 egg-1/3 cup cold water- and 1 tblsp of white vinager. 4. Drizzle this over flour a little at a time, working together until pastry pulls away from bowl and starts to stay together. If it seems too dry, do not add water. Moisten hands and work pastry together. Wrap in wax paper or put in a zip lock bag and store in the refrigerator for at least 1 hour before using. *HINT: moisten the rim of the bottom crust with water before putting on the top crust, then pinch together. This will prevent the crust from separating *HINT: brush the top crust with milk before baking for a prettier color *HINT: take 2 strips of aluminum foil, each about 3" wide, place over fluted edge of crust, folding excess under. Prevents over-browning and burning of pie edge. |
| CHOCOLATE - COFFEE SAUCE |
| In a small saucepan, melt 4 tblsp of butter or magarine. Add 6 ounces of chopped semisweet chocolate (semisweet chocolate chips) and 2 tblsp of water. Stir over low heat until melted. Pour in 5-6 tlbsps. of STRONG black coffee and 2 tblsps. of Brandy (1 tsp of brandy flavoring may be used instead). Sweeten with 1-3 tblsps. of confectioners sugar. Place 4 slices of angel food cake on a plate and pour sauce over each. Garnish with strawberries. **note: This dessert is a lo-cal one and acceptable for diabetics as it is. Sugar substitute may be used if desired. 1 serving = 1 starch exchg. + 1/2 fruit |
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| MAYONNAISE CAKE |
| This is an oldie but goodie I was given 41 years ago. Easy and economical. You will not need any shortening - milk - or eggs with this. |
| TOO GOOD TO BE TRUE....Chocolate Frosting |
| 77% calorie reduction from traditional recipe |
| In a medium size bowl beat together 2 packages ( 8 oz. ea) fat-free cream cheese at room temperature. Add to this 2/3 cup of EQUAL Spoonable (24 packets) and 1 tblsp. of skim milk. Beat until fluffy. Then beat in 1/2 cup of cocoa, 1 tsp vanilla, and about 1-2 tblsps of skim milk to make spreading consistency. |
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| *FOR SUGAR FREE PIE |
| Use 1/2 cup of Spoonable Equal instead of white sugar Use 1/4 cup of SugarTwin brown sugar substitute. omit the butter pats. |
| For SUGARFREE use 1 cup of spoomable Equal in place of sugar. Add AFTER apples have simmered |
| For SUGARFREE use 1tblsp of Equal instead of Sugar |
| Sugar cannot be substituted because it is needed for volume. You may use Weight Watchers Mayo in place of regular and elimanate appox. 1/4 of the calories. |
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| This recipe, from my grandmother is a real oldie/ I know it dates back to pre-cival war days, but may go back even farther. I love it. It is so simple to make yet surprisingly good. |
| SHOO-FLY PIE |
| You will need the following ingredients: 1 cup of molasses 1 cup of sugar 1 cup of boiling water 1/2 cup of butter (if using margarine stick works better) 1 tsp of baking soda 1 9-inch unbaked pie shell 3 cups of sifted flour Combine molasses, water, and baking soda; bring to a boil. Boil 1 minute or until light in color. Sift together flour and sugar. Cut in butter w/pastry cutter or 2 knives, to a crumb consistancy. Pour molasses mixture into shell; top with crumb mixture. Bake in a hot oven (425*) 40 minutes. Cool. |
| You will need the following ingredients: 2 cups of flour 1 cup of pure MAYONNAISE 1 1/2 cup of sugar 2 tsps of baking soda 1 cup of hot water 4 rounded tblsp of cocoa 1/2 tsp salt In one bowl sift together flour-salt-and cocoa. In another bowl mix together sugar and Mayonnaise on high speed for 3 min. Mix baking soda with hot water and add to sugar mixture. ( don't worry about the foaming that will occur ) Gradually add your flour mixture until all blended and then beat on high for 1 min. Pour into greased and flour dusted pans ( line bottom with waxed paper ) I prefer the 9x12x3 pan. Bake @ 350* for 25-30 min or until toothpick comes out clean or middle is firm when lightly tapped with finger. |
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| BUTTER CREAM PUFFS |
| 2 cups of milk 2 cups of flour dash of salt 3/4 cup of butter 6 large eggs Place milk and butter in a sauce pan and bring to a fast boil. Add salt and flour, stirring rapidly, until mixture is smooth and forms a ball. Remove from heat at once. Cool. Add eggs one at a time beating consistantly at slow speed until each egg is thoroughly blended. Dough should be firm enough to hold it's shape when dropped by spoonfuls onto a well greased and floured baking sheet. Bake at 375* for 45 min or until Puffs are golden brown and crisp. DO NOT open oven door during the first 40 min. Cool. Split puffs open enough to fill with ice cream, flavored whip cream, or custard. ( I used to drizzle chocolate or strawberry syrup over the top for a pretty effect at the restuarant) |
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| 2 - 8 oz. packages of cream cheese 1/2 cup of sugar 1/2 tsp vanilla 2 eggs 3 squares Bakers Premium White Chocolate (melted) 1 ready to use chocolate crumb crust pie shell 3 tblsp of Red Raspberry preserves MIX: cream cheese,sugar, and vanilla until well blended ADD: eggs and mix until blended. STIR in white chocolate. POUR into crust Place preserves in a small bowl and microwave on high for 15 seconds(until melted) Dot top of chessecake with small spoonfuls of preserves. Cut through with a knife for a marbled effect. BAKE at 350* for 35-40 minutes or until center is soft set. Cool. REFRIGERATE for 3 hours or over night. |
| WHITE-CHOCOLATE SWIRL RASPBERRY CHEESECAKE This was contributed by my good friend MARGARET L. from OHIO (Thanks Therdia ) |
| RASPBERRY TOPPING |
| for cheesecake, bread pudding, etc. |
| 1 package of frozen berries ( any type or mixed ) Wash in cold water and drain After berries are thawed and drained, put in blender/food processor nad blend just until smooth. ( Be sure NOT to overblend) Strain in a wire strainer to remove seeds. Add lemon juice and powdered sugar to taste. CHILL |
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| Renal |