10-oz. can water chestnuts
1 pkg. bacon, cut in thirds
¾ c. ketchup
½ c. brown sugar
Wrap bacon around chestnuts and secure with a toothpick. Bake at 350 degrees until grease runs and bacon is brown (about 25 min.) Remove from the oven, top with ketchup/sugar mixture, bake again until sticky.
BROWNIE PUDDING
1 ¼ c. sugar
1 c. flour
7 T. cocoa
2 tsp. baking powder
¼ tsp. salt
½ c. milk
⅓ c. butter, melted
1 ½ tsp. vanilla
½ c. brown sugar
1 ¼ c. hot water
In medium bowl combine 3/4 c. sugar, flour, 3 T. cocoa, baking powder, and salt. Blend in milk, butter, and vanilla, beat until smooth. Pour batter into 8- or 9-inch square pan.
In small bowl combine remaining ½ c. sugar, brown sugar, and remaining 4 T. (¼ c.) cocoa. Sprinkle mixture evenly over batter. Pour hot water over top, do NOT stir. Bake 35-40 minutes at 350 degrees until center is almost set. Let stand 15 min. Serve with ice cream or whipped cream.
BUTTERCREAM FROSTING (with variatons)
⅓ c. butter
4 ½ c. powdered sugar
¼ c. milk
1 tsp. vanilla
Cream butter alone to soften. Add 2 ½ c. powdered sugar, mix well. Add milk and vanilla, mix. Add final powdered sugar. Adjust final consistency as desired by adding a little more sugar or milk.
For chocolate frosting, beat in ½ c. cocoa powder with butter.
For cream cheese frosting, substitute entire package (8 oz.) cream cheese for butter.
CAKE BROWNIES
2 sticks butter, softened
2 c. sugar
4 eggs
1 tsp. vanilla
1 ½ c. flour
½ c. cocoa
1 tsp. salt
Mix together, pour into 9x13 pan. Bake at 350º for 30-35 minutes.
CARAMEL DIP
¼ c. butter
½ c. brown sugar
1 c. plain yogurt
Melt butter, stir in brown sugar until well-dissolved. Mix in yogurt. Serve with fresh fruit.
CARAMEL FROSTING
1 stick butter
½ c. brown sugar
¼ c. milk
2 c. powdered sugar
Melt the butter and brown sugar in a heavy-bottomed pan, stirring over moderate heat until the sugar is dissolved. Add the milk and blend. Cool, then beat in the powdered sugar until thick enough to spread.
CARROT CAKE
2 c. flour
2 c. sugar
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
3 c. shredded carrot
1 c. oil
4 eggs
Combine dry ingredients, add carrot, oil and eggs. Stir well and let rest briefly. For 2 round pans, bake at 350º for 30-35 minutes.
If desired, add raisins, crushed pineapple, nuts, or coconut to batter. For pineapple, add 10 more minutes to baking time.
CHOCOLATE PUDDING
½ c. sugar
½ c. cocoa powder
¼ c. cornstarch
¼ tsp. salt
4 c. milk
2 eggs
1 c. chocolate chips
Whisk together sugar, cocoa powder, cornstarch and salt in heavy saucepan. Gradually whisk in the milk. Bring to a boil, whisking constantly, and boil till plenty thick, 3-5 minutes. Remove from heat. Immediately beat the egg lightly in another bowl, then very gradually add the hot chocolate mixture to the egg, whisking constantly. Stir in chocolate chips and whisk till smooth. Refrigerate, covered, at least 2 hours.
COCONUT PIE
1 c. sugar
½ c. flour
2 c. milk
1 c. coconut
2 tsp. vanilla
4 T. butter
4 eggs
dash of salt
Blend all in blender, pour into a large glass pie pan. Bake at 350º for 40-50 minutes.
COTTAGE CHEESE CROISSANTS
2 sticks butter
1 ½ c. cottage cheese
2 c. flour
½ tsp. salt
Combine ingredients in a medium bowl, shape into a disk, and wrap in plastic. Refrigerate until firm, about 2 hours or overnight. On a well-floured surface, roll dough out into two 14-inch circles, cut circles into 8 triangles each. Roll each triangle up, turning ends of roll in to form a crescent. Place croissants 3 inches apart on a baking sheet, bake 30-35 minutes at 375º. (A second cookie sheet underneath for butter drips is advisable.) Cool, drizzle with a sugar glaze made with 1 c. powdered sugar and 4-5 tsp. milk.
COWBOY COOKIES
1 c. sugar
1 c.brown sugar
½ c. butter
½ c. shortening
2 eggs
1 tsp. vanilla
2 c. flour
½ tsp. baking powder
1 tsp. baking soda
½ tsp. salt
2 c. oats
1 pkg. chocolate chips
Cream butter and sugars. Add eggs and vanilla, blend. Mix in flour, baking powder, baking soda, and salt. Stir in oats and chocolate chips. Bake on ungreased sheets at 350º for 10-12 minutes.
DEVIL’S FOOD CAKE
2 c. flour
2 c. sugar
½ c. cocoa powder
1 ½ tsp. baking soda
1 ½ c. milk or whey
½ c. shortening
1 tsp. vanilla
2 eggs
Combine dry ingredients. Add milk, shortening, and vanilla. Beat with mixer on low speed till combined, then on high speed for 2 minutes. Add eggs and beat 2 minutes more. For 2 round pans, bake at 350º for 30-35 minutes.
HOT COCOA
4 c. milk
½ c. cream
½ c. water
½ c. sugar
⅓ c. cocoa powder
vanilla to taste
dash of cinnamon
pinch of salt
Whisk together in a pot and heat until steaming.
LEMON CRUMB PIE
9-in. crumb crust
3 eggs, separated
grated rind and juice of 2 lemons
14-0z. can sweetened condensed milk
dash of salt
Beat egg yolks until they are thick and pale. Stir in the lemon rind, juice, milk, and salt. In a separate bowl, beat the egg whites until stiff but not dry and fold them into the lemon yolk mixture. Pour into the pie pan and bake for 40 minutes at 325º.
Optional: mix ¼ c. graham cracker or vanilla wafer crumbs with 1 T. each sugar and melted butter; sprinkle crumb mixture over the top of the pie before baking.
NO-BAKES
2 c. sugar
½ c. milk
1 stick butter
¼ c. cocoa powder
½ c. peanut butter
4 c. oats (quick are better)
1 tsp. vanilla
Boil sugar, butter, milk, and cocoa for 90 seconds. Start timing after mixture reaches a full, rolling boil. Remove from heat, add peanut butter, oats, and vanilla. Stir, then drop on waxed paper and let cool. Makes about 3 dozen.
RISALAMANDE
4 c. milk
½ tsp. salt
⅓ c. sugar
½ tsp. nutmeg
3 T. rice
1 tsp. almond extract
1 c. chopped almonds
1 can cherry pie filling
Stir milk, salt, sugar, nutmeg, rice, and extract together in a buttered baking dish. Bake at 300º for 3 ½ hours, stirring three times during the first hour of baking. Before serving, stir in chopped almonds and one whole almond, and then make a well in the pudding and fill it with the pie filling. Whoever finds the whole almond gets a prize.
SPRITZ COOKIES
1 ½ c. butter
1 c. sugar
1 egg
2 T. milk
1 tsp. vanilla
½ tsp. almond extract
3 ½ c. flour
1 tsp. baking powder
Divide into about 3 parts, plain or with food color as desired; shape each into a log to insert into cookie press. Bake at 350º for 10-12 minutes.
SOUR CREAM RAISIN PIE WITH BROWN SUGAR MERINGUE
9-in. pre-baked pie crust
3 eggs, separated
1 T. plus 1 ½ tsp. cornstarch
1 heaping c. sugar
¼ tsp. salt
¾ tsp. nutmeg
1 ½ c. sour cream
1 ½ c. raisins
1 T. lemon juice
½ tsp. vanilla
¼ tsp. cream of tartar
dash of salt
⅓ c. brown sugar
Place egg whites in glass mixing bowl, allow to sit at room temperature.
Meanwhile, in a medium saucepan, mix cornstarch, sugar, salt, and nutmeg. Stir in sour cream, egg yolks, raisins, and lemon juice. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute, then pour into pie shell.
Returning to the bowl of egg whites, add vanilla, cream of tartar, and salt. Beat on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form.
Spoon meringue onto hot pie filling; spread over filling, sealing meringue to edge of crust to prevent shrinking or weeping. Bake in a preheated 400º oven until delicate-brown, about 10 min. Cool at room temperature before serving.
SOUR CREAM WALNUT PIE
1 stick butter
½ c. brown sugar
¼ c. corn syrup
¾ c. sugar
4 beaten eggs
½ c. sour cream
1 tsp. vanilla
½ tsp. lemon extract
½ pkg. gelatin, optional
1 ½ c. coarsely chopped walnuts
Combine in saucepan and cook over low heat until blended. When fairly hot but not thickened add walnuts, and pour into unbaked pie shell. If desired, embellish top of pie with whole walnut halves. Bake at 350º for one hour or until firm.
WASSAIL
2 c. sugar
4 c. water
2 sticks cinnamon
8 allspice berries
10 cloves
1 piece dried ginger
4 c. orange juice
2 c. lemon juice
½ gallon apple juice
Boil sugar and water for 5 minutes, remove from heat and add spices. Let stand 1 hour, add juices, bring quickly to boiling. Remove from heat and serve. *We have successfully substituted about ½ tsp. of dried/ground spices for the whole ones as necessary.
YELLOW CAKE
3 c. flour
2 c. sugar
1 T. baking powder
1 ½ c. milk or whey
½ c. butter, softened
1 ½ tsp. vanilla
2 eggs
Combine dry ingredients. Add milk, butter, and vanilla. Beat with a mixer on low speed till combined, then on high speed for 2 minutes. Add eggs and beat 2 more minutes. For 2 round pans, bake at 375º for 25-30 minutes.
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