Butterscotch Loaf
A Real
Treat!
Here is
what you will need:
1 package
active dry yeast
1/4 cup
warm water (110 degrees F)
1/4 cup
milk scalded and cooled
1/4 cup
granulated sugar
1/2
teaspoon salt
1 egg
1/4 cup
shortening
2 and 1/4
cups flour
For FILLING
2
Tablespoons Butter or margarine (at room temp)
1/4 cup
granulated sugar
3
teaspoons cinnamon
For
TOPPING
1/2 cup
butter or margarine
1/2 cup
packed brown sugar
1/2 cup
chopped walnuts
Dissolve
yeas in warm water in large mixing bowl.
Stir in milk,
sugar,
salt, egg, shortening and 1 and 1/4 cups of the flour.
Beat
until smooth. Stir in enough of the
remaining flour to make
a dough
that is easy to handle.
Turn
dough onto lightly floured surface.
Knead until smooth and
elastic,
about 5 minutes. Place in greased
bowl. Turn dough
so that
greased side is up. Cover and let rise
in a warm place
until
double, about 1 and 1/2 hours.
Punch
down dough. Roll in to rectangle which
has a width that is
a
multiple of 4 inches.
Spread
dough with the 2 Tablespoons butter, and sprinkle with
sugar and
cinnamon. Cut into strips 4 inches
wide. Stack strips
vertically. Cut into strips 2 inches wide. Place small strips
cut side
up in a loaf pan. Let rise until
doubled, about 45
minutes. Spread 1/2 cup butter and 1/2 cup brown sugar
on top
of loaf
and bake in pre-heated 375 degree oven for about 50 minutes.
Sprinkle
nuts on top of loaf half way through the baking time.
Makes one
large loaf.
NOTE: To prevent butterscotch topping from bubbling
over into
your
oven, either line the bottom of your oven rack with foil
or bake
the loaf in a pan large enough that the bread does
not
risotto the top edge of the pan after the second rising.
Cheery Cherry Cobbler
Almost
too pretty to eat, but DO, because its delicious!
Here is
what you will need:
2 cups
sugar
1 cup
milk
2
teaspoons baking powder
Pinch of
salt
1 and 3/4
cups flour
2 and 1/2
cups cherries
Mix all
ingredients (using 1 cup of the cherries and 1 cup sugar)
together
and place in greased 9X13X2 inch
pan. Cover with the remaining cherries, sugar, a
small lump of
butter or
margarine (about 2 tablespoons) and 2 cups boiling water.
Bake at
350 degrees uncovered for about an hour.
When
cooled, it is a great touch and very festive to decorate
with
whipped cream from a pastry tube!
Strawberry Deluxe
This
simple yet elegant strawberry dessert recipe is sure
to please
the strawberry lovers in your family!
Strawberries
And
One
package frozen strawberries, thawed.
One
package strawberry Jell-O
Make the
Jell-O according to box directions
but
substitute champagne for the 1/2 of the
amount of
liquid called for on the box.
Add the
frozen strawberries (the liquid will
make up
the rest of the liquid requirements)
Chill for
two to four hours. Spoon into
champagne
flutes and serve topped with a dollop
of fresh
whipped cream.
If
desired, you can get similar results with
club soda
instead of champagne.
20 Minute Fudge
This is so
easy your kids can help or even do it themselves!
Here is
what you will need:
Mix...
One egg,
well beaten
3
Tablespoons heavy cream
1
teaspoon vanilla
1/4
teaspoon salt
1 pound
powdered sugar (3 and 3/4 cups)
Melt
together...
4 ounces
unsweetened chocolate
1
Tablespoon butter or margarine
Add the
chocolate mixture to the first mixture.
Stir in
one cup chopped walnut meats, 1 cup tiny marshmallows
or a half
cup of each.
Spread in
buttered 8 X 8 inch pan. Cut in squares.
Makes 1
and 1/2 pounds
Old Time Fudge
Grandma
made it just like this!
Here is
what you will need:
2 cups
granulated sugar
3/4 cups
milk
2 one
ounce squares unsweetened chocolate
Dash of
salt
1
teaspoon corn syrup, light or dark
2
Tablespoons butter or margarine
1
teaspoon vanilla
Butter
sides of a heavy 2 quart saucepan.
In it,
combine sugar, milk, chocolate, salt
and corn
syrup.
Heat over
medium heat stirring constantly until
sugar
dissolves, chocolate melts and mixture
comes to
a boil.
Cook to
soft ball stage, 234 degrees F
stirring
only if necessary.
Immediately
remove from heat add butter and
cool to
luke warm (110 degrees F) without
stirring.
(To speed cooling, pan may be set
in cool
but not icy water).
Add
vanilla and beat vigorously until fudge becomes
very thick
and starts to loose its gloss.
At this
point, you may choose to add a cup of broken
walnuts.
Quickly
spread in buttered shallow pan or platter.
Score in
squares while still warm and if you desire
garnish
each square with walnut half.
Cut the
fudge when completely cool.
Fudge
Repair
If your
fudge doesn't set, it was probably poured
too soon
or not cooked long enough. If this happens
add 1/4
cup of milk, stir and cook again as directed above.
Then beat
as above without the butter and vanilla.
If fudge
is smooth but too stiff to pour, knead with hands
until
softened and press into buttered pan or on a buttered
platter.
Cannoli and Fillings
WOW, now this is a little work, but well worth
it!
You will need to invest in some Cannoli tubes,
they
can be purchased in any kitchenware store or
department.
They are inexpensive and can be
used over and over.
Here is what you will need for the Cannoli
shells:
1 and 1/2
cups all purpose flour
2
Tablespoons granulated sugar
1/2
teaspoon salt
1 egg well
beaten
2
Tablespoons firm butter or margarine cut into tiny pieces
1/4 cup
dry Sauterne wine
Place
flour, sugar and salt in sifter, sift into large bowl.
Make a
well in the center of the dry ingredients.
Place egg
and butter in the well and stir with a fork from center
to
outside of well until flour mixture is moist.
Add wine, at about
one
Tablespoon at a time until dough begins to cling together. Use
as little
wine as possible. Shape dough into ball
then knead until
smooth,
approximately five minutes. Cover and let rest 15 minutes.
Roll
dough out on a floured board until paper thin,
approximately
1/16 inch (dough will fight you on this one, but keep
working
and be very patient...your dough should be elastic in
texture). Cut dough into circles, 3 and 1/2
inches. Gently roll
the
circles into ovals with a rolling pin.
Wrap each oval around
a Cannoli
tube placing the tube lengthwise on the oval.
Seal the
edges
with egg whites. Fry for approximately 1
minute until light
golden
brown in a deep saucepan or fryer; oil should be about
2 inches
deep and should completely cover the shells.
Use
medium to
high heat, 350 degrees. Remove the
Cannoli tubes
and
shells with tongs and let drain 5 seconds on paper towels.
Slip out
tube handling shell carefully because very fragile.
If you
wait too long to remove the tubes, it will be
very
difficult, so work quickly. Cool shells
completely then fill
immediately
or store in an air tight container. They are best
when used
within a three day period.
This
recipe will make about 25 Cannoli shells.
Cannoli Filling
Ricotta
Filling
2 pounds
(4 cups) ricotta cheese.
Whirl in
blender until very smooth or press through wire strainer.
Beat in:
1 and 1/2
cups powdered sugar and 4 teaspoons vanilla.
When
thoroughly mixed add:
1/2 cup
finely chopped candied citron (I don't care for it so I
don't use
it)
1/2 cup
chopped milk chocolate
1/2 cup
finely chopped candied orange peel.
Stir to
spread through filling. Cover and chill
for several hours
or as
long as three days.
Strawberry
or Other Fruit Filling
1 carton,
(24 ounces) ricotta cheese
1 package
(8 ounces) cream cheese
Whirl
until smooth in a blender.
Then add
gradually, 1 and 1/4 cups powdered sugar and 1 Tablespoon
vanilla. Mix thoroughly. Refrigerate until just before ready
to serve.
Then add
1 and 1 half cups drained frozen (or fresh)strawberries
or other
fruit. Serve immediately after adding
the fruit or it
will become
too juicy.
Fluffy
Filling
Prepare
half the plain ricotta or fruit filling and refrigerate.
Just
before serving, whip until stiff...1 cup heavy whipping cream.
Gently
fold into mixture.
Quick
Filling
Prepare
any flavor of instant pudding and chill.
Pistachio
Filling
To any of
the preceding fillings, add a few drops of green food
coloring
to tint to a pale green. After filling
the shells, garnish
with
chopped blanched pistachios.
HINTS AND TIPS
You can
make very functional Cannoli tubes yourself.
Purchase
one inch
diameter light weight aluminum (preferred)or chrome tubing
in a
hardware store. Cut it into 4 to 5 inch
lengths making sure
all the
edges are smooth.
To Fill
Cannoli Shells...
You can
use a plain large pastry tube to fill the shells or you
can use a
plastic bag with a tiny corner cut out.
A very small
spoon
will work as a last resort, but regardless, only fill
those
shells you plan to use right away.
To
Garnish...
Sift
powdered sugar. Decorate ends with sweet
chocolate shavings,
candied
cherries, strawberries or other fruit on top.
Cannoli
look wonderful served on paper doilies, very delicate
and
elegant.
Cokeman's
Cheese Cake
Cokeman
(his handle comes from his job with the cola company) is a friend and a really great cook! Hope you
enjoy!
Here is
what you will need:
1 1/4
CUPS GRAHAM CRACKER CRUMBS
1/4 CUP SUGAR
1/3 CUP MELTED BUTTER
2 8OZ. PACKAGES OF CREAM CHEESE
1 14 OZ. CAN OF SWEETENED CONDENSED
MILK
3 EGGS
1/4 CUP OF LEMON JUICE
1 9" SPRING FORM PAN
PRE-HEAT
OVEN TO 300 DEGREES. COMBINE CRUMBS,
SUGAR AND BUTTER AND
MIX WELL.
THEN PRESS FIRMLY INTO BOTTOM OF 9 INCH SPRINGFORM PAN
OR YOU
CAN USE REGULAR CAKE PAN.
LET CREAM
CHEESE SOFTEN TO ROOM TEMP. . IN LARGE MIXING BOWL,
BEAT
CHEESE TILL FLUFFY.
GRADUALLY
ADD SWEETENED CONDENSED MILK UNTIL SMOOTH.
ADD EGGS
AND LEMON JUICE, MIX WELL.
POUR INTO
PREPAIRED PAN . BAKE 50- 55 MINS OR UNTIL CENTER IS SET.
THAT'S
IT!!! UNLESS YOU WANT TO TOP IT WITH
SOUR CREAM
OR
STRAWBERRIES.
Award
Winning Chocolate Chip Cookies
These are
the best I have ever tasted!
Here is
what you will need:
3/4 stick
butter flavored Crisco
1 and 1/4
cups firmly packed brown sugar
2
Tablespoons milk
1
Tablespoon vanilla
1 egg
1 and 3/4
cups all purpose flour
1
teaspoon salt
3/4
teaspoon baking soda
1 cup
semi-sweet chocolate chips
1 cup
coarsely chopped pecans (optional)
Heat oven
to 375 degrees
Combine
Crisco, brown sugar, milk and vanilla in a large
bowl. Beat at medium speed with electric mixer
until
well
blended.
Beat in
the egg.
Combine
flour, salt and baking soda. Mix into creamed
mixture
at low speed until just blended.
Stir in
chocolate chips and nuts.
Drop
cookie dough onto ungreased cookie sheet three inches apart
in
rounded teaspoonful sizes.
Bake at
375 degrees for 8-10 minutes (for chewy cookies)
or bake
for 11 to 13 minutes for crispy cookies.
Cool two
minutes on sheet before removing.
Makes
about three dozen cookies.
Chocolate Chip Cookie Pie
This is so
good you will want to make two and freeze one for later. (That is of course if
you can get one to last long enough to freeze!)
Here is
what you will need:
2 eggs
1/2 cup
flour
1/2 cup
sugar
1/2 cup
firmly packed light brown sugar
1 cup
butter or margarine melted and cooled to room temperature.
1 6-oz
package of semi-sweet chocolate chips
1 cup
chopped walnuts
1 9"
unbaked pie shell
Optional,
whipped cream or ice cream
Preheat oven to 325 degrees.<