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Brownies II (A World of Baking) 1 cup flour Sift the flour with the baking powder. Fruit Cobbler Crust: Fruit Mixture: Topping: Crust first, then fruit mixture, and the topping is last Bake @ 400 degrees for 15 minutes. Turn down tempurature & bake @ 350 Elevator Lady Spice Cookies (my husband's favorite) Mix together: Then sift together and stir in Now mix altogether and form into walnut-sized balls. Place 2" apart on a greased baking sheet and bake at 375 degrees for 10-12 minutes. Chocolate Mallow Pie 1-9" Oreo cookie crust In a mixing bowl, beat cream cheese and chocolate syrup until blended. Bead in melted chips. Set aside 1/4 cup of whipped topping. Fold marshmallows and remaining whipped topping into chocolate mixture. Spoon into crust. Refrigerate for at least 8 hours or overnight. Garnish with reserved whipped topping and chocolate curls if desired. Yield: 8 servings. Shortbread Cookies 2 c butter, softened @ room temperature Heat oven to 350 degrees. Mix butter and sugar till creamy. Cut flour into mixture until crumbly with a pastry cutter. Form into a ball and cut in half. Roll out each half in granulated sugar until 1/2-inches thick. Cut cookies with metal cookie cutter and put on ungreased cookie sheet. Bake 15 to 18 minutes or until slightly brown on cookie edges. Butter Pound Cake 2 c butter, softened to room temperature Heat oven to 350 degrees. Cream butter until shiny (5 min.). Add sugar until mixed. Add eggs one at a time. Mixture may appear curdled but will smooth out. Add flour and mix till smooth. Bake in tube pan for 1 hour and 15 minutes. Check after 50 minutes at 10-minute intervals. Cake is done when the crack on top is slightly brown and shows no moisture. Cool at least 10-minutes before removing from pan. Creamy Potato Bisque (courtesy of Gail Stamler, my mom) Sauté celery and onion in butter until soft. Add potatoes, parsley, salt, pepper, and broth. Boil till potatoes are tender (approx. 30 min.). Stir in milk. Heat until steaming, DO NOT BOIL. Mix corn starch with water and add to the soup. Cook until thickened. Jambalaya Whole Bay Leaf Put sausage cubes and ham pieces into oven and let cook. Sauté thyme, parsley, onions, cayenne pepper, paprika, and other spices you may prefer in butter until onions are clear in color. Add tomato sauce and tomato paste to sautéed mixture (sauce is very thick). Add a dash of sugar to cut the tang of the tomato mixture. Heat until sauce bubbles. Salt and pepper sauce to taste. Add cooked sausage and ham to tomato mixture and sauté a few minutes more. Add raw shrimp, turn off heat and cover until shrimp is cooked. Add rice. 5 Pounds of Fabulous Fudge (courtesy of Gail Stamler, my mom) Combine butter, milk, and sugar in pan. Stir till sugar dissolves. Cook to boil, cover. Boil 5 minutes. Remove from heat; add marshmallows, stir till melted. Add all the chocolate, one at a time stirring until melted. Add vanilla and nuts. Pour into buttered pan. Cut when firm. Chocolate Chip Cookies 1 1/2 c butter, softened @ room temperature Heat oven to 350 degrees. Mix butter, sugars, vanilla and eggs in large bowl using spoon. Stir in flour, baking soda and salt. Stir in chocolate chips and pecan pieces. Drop dough onto ungreased cookie sheet. Bake 12 to 15 minutes or until light brown. Pumpkin Swirl Cheesecake Crust: Filling: Heat over to 350 degrees. Coat 8-inch springform pan with nonstick cooking spray. Crust: Break crackers into food processor. Add hazelnuts, sugar and butter. Process until fine crumbs form. Press firmly over bottom and 1 1/2-inch up sides of prepared pan. Filling: Beat cream cheese in a large bowl with mixer on high speed until smooth. On low speed, beat in sugar, cornstarch, vanilla, and sour cream until well blended. Add eggs and egg whites; beat until mixed. Melt the chocolate chips according to the package directions. Add 1 1/2 cups of cheese mixture and stir until well blended. Stir pumpkin and spices into remaining cheese mixture until well blended. Reserve 1/4 cup; pour rest into crust. Pour the chocolate mixture onto pumpkin batter in a thick ring about 1/2-inch from sides of pan. Top with dollops of reserved 1/4 cup pumpkin batter. Run a knife through both batters for a marble effect. Bake 1 hour 15 minutes or until a wooden pick inserted 2-inches from the center of the cake comes out clean. Cool. Chocolate Mocha Biscotti 1 1/3 c blanched whole almonds Heat oven to 350 degrees. Coat large cookie sheet with nonstick cooking spray. Spread almonds and hazelnuts in separate small baking pans. Bake 8 to 12 minutes, stirring occasionally, until almonds are tinged with brown and fragrant, and hazelnut skins start to flake. Let cool, then rub hazel nuts in a kitchen towel or between palms to remove as much skin as possible. Coarsely chop all nuts. Set aside. In a cup, dissolve coffee granules in extracts. Beat butter and sugar in a large bowl until fluffy. Add eggs and egg white, one at a time, beating well after each. Beat in coffee mixture and corn syrup. On low speed, gradually beat in flour, cocoa, baking powder, and salt until blended. Stir in nuts and chocolate chips. Divide dough into quarters. Roll each portion into a log, 10-inches long and 1 1/2-inches wide. Place 2-inches apart on cookie sheet. Bake 30 minutes. Place sheet on a wire rack. When logs are just cool enough to handle, carefully remove to a cutting board. Cut each crosswise on a slight diagonal in 1/2-inch thick slices. Lay slices flat on cookie sheet. Return to oven and bake 10 to 12 minutes longer or until slices feel firm when pressed. Remove to wire racks to cool completely. North Louisiana Style Red Beans & Rice 2 cans of Van Camp's Louisiana Style Red Beans
shelly@civilgrrl.com |