Pakistani Cooking Recipes

Advertisement

Lorna’s Pumpkin Fudge

· Filed under Fudges Baking Recipes

Ingrients & Directions


3 c Sugar
3/4 c Butter
5 1/3 oz Can evaporated milk (2/3
-cup)
1/2 c Canned pumpkin
1/2 ts Ground cinnamon
1/4 ts Ground ginger
1/4 ts Ground nutmeg
12 oz Package (2 cups)
-butterscotch-flavored
-pieces
7 oz Jar marshmallow creme
1 c Chopped pecans
1 ts Vanilla

From : Sallie Krebs, Sat 06 Aug 95 04:00, Area: COOKING

This unforgettable fudge from Lorna Brandt of Cherokee, Iowa, was a
winner at the Clay County Fair. The pumpkin adds a unique flavor and
golden color.

1. Butter a 13x9x2-inch baking pan.

2. In a heavy 2-quart saucepan, combine sugar, butter, evaporated
milk, pumpkin, cinnamon, ginger and nutmeg.

3. Bring mixture to a boil, stirring constantly. Reduce heat. Boil
over medium-low heat till mixture registers 234-F (soft-ball stage)
on a candy thermometer, stirring constantly (should take about 25
minutes).

4. Remove from heat and stir in butterscotch pieces till melted. Add
marshmallow creme, nuts and vanilla. Mix till well combined.

5. Pour mixture into prepared pan, spreading evenly. Cool at room
temperature. Cut into squares. Wrap tightly and store in refrigerator.
Makes 3 1/4 pounds.


Yields
3 servings

Comments

Kleina Kaffee Kuchen (small Coffe Cakes)

· Filed under Cakes Baking Recipes

Ingrients & Directions


1/2 c Butter/margarine
2 Egg
2 Egg yolk
3 tb Sugar, granulated
1/2 c Cream
2 c Flour, all-purpose; sifted
1 c Active dry yeast
1 c Milk; lukewarm
1/2 ts Salt

Cream the butter, sugar and salt and add the eggs and egg yolks one at a
time, beating well after each addition. To the dissolved yeast, add 3 Tbsp
of the flour and mix well. Combine with the first mixture. Add the
remaining flour and cream alternately. Grease and flour muffin tins and
fill 2/3 full of the dough. Set pans in a warm place until dough has risen
to the tops of the pans. Bake at 400-F about 25 minutes.
unknown
Yields
1 Servings

Comments

Carrot Cookies

· Filed under Cookies Baking Recipes

Ingrients & Directions


1 Egg 1 c Oats; quick cooking
1/2 c Brown sugar 1 ts Baking powder
1/2 c Sugar 1 ts Cinnamon
1/4 c Oil 1/2 ts Nutmeg
1 ts Vanilla 1/4 ts Salt
3/4 c Carrot; shredded (1 large) 1 c Raisins
1 c Flour

Preheat the oven to 375 and spray 2 baking sheets with Pam. Beat the
egg, sugars, oil and vanilla with an electric mixer until smooth. Add
the shredded carrot and beat again. Add the flour, oats, baking
powder, cinnamon, nutmeg and salt and beat until well mixed. Add the
raisins and stir to combine. Drop the batter by round tsp about 2″
apart onto the baking sheets and bake for 10 to 12 minutes or until
the cookies are lightly browned. Cool on wire rack. Per cookie: 48
calories and 1.3 grams fat.
Yields
4 dozen

Comments

Apple Date Torte

· Filed under Tortes Baking Recipes

Ingrients & Directions


4 c Apples; unpared/diced
1 c Sugar
1/2 c Flour
2 ts Baking powder
1 Egg
1 tb Butter; melted
1 ts Vanilla
1/2 c Nuts
1/2 c Dates; cut up
Whipped cream; whipped
-topping, OR ice cream

Combine all ingredients except whipped cream in order given. Stir but do
not beat. Pour into greased 8″ square pan. BAke at 400 F. for 40 minutes.
Serve with whipped cream, topping or ice cream.


Yields
6 Servings

Comments

Biscuit Tortoni

· Filed under Biscuits Baking Recipes

Ingrients & Directions


1/2 c Granulated sugar
1 1/2 c Heavy cream; whipped to soft
-peaks
3 tb Amaretto; Marsala or sweet
-Sherry
1/2 c Toasted ground almonds
1 Egg white; beaten

1. Add the sugar to the softly beaten cream a little at a time. Beat well
to incorporate sugar. Mix in the amaretto or wine and all but 1 tbs. of the
almonds. Fold in the beaten egg white.

2. Using a pastry bag, pipe the cream mixture into biscuit cups or custard
cups. Sprinkle reserved ground almonds on top. Freeze until firm, about 3
hours. Remove from freezer about 15 minutes before serving to allow to
soften slightly.

LITTLE PEPINA’S

3400 OSAGE, DENVER

From the Micro Cookbook Collection of Italian Recipes. Downloaded from
Glen’s MM Recipe Archive,
Yields
6 Servings

Comments

Apricot Bread

· Filed under Breads Baking Recipes

Ingrients & Directions


1/2 c Packed dried apricots
1 c Brown sugar)
1/3 c Water
2 tb Butter
2 c Whole wheat pastry flour
1 Egg
1 tb Baking powder
1/3 c Orange liqueur
1/4 ts Baking soda
3/4 c Chopped pecans
1/2 c Maple syrup (OR

Soak apricots for 20 minutes in water. Mix together flour, baking powder,
and baking soda. In another bowl, beat maple syrup, butter and egg. Drain
water from apricots into orange liqueur. Stir flour into butter mixture a
little at a time, alternating with liqueur mixture. Stir in apricots and
nuts. Pour batter into lightly oiled 9″ x 5″ loaf pan. Bake at 350 degrees
45-60 minutes. Bread will be golden brown and tooth pick will come out
clean when finished. Cool before cutting.
Yields
1 Servings

Comments

Pieczarki Nadziewane (stuffed Mushrooms)

· Filed under Pies Baking Recipes

Ingrients & Directions


20 Mushrooms
2 tb Butter/margarine
1 sm Onions; minced
3 tb Bread crumbs, dry
1 tb Sour cream
1 Eggs; hard-cooked, minced
1 Eggs
1 tb Parsley; chopped
1/4 ts Salt
1/8 ts Pepper, black
20 sl Cheese, gouda; 1″ square
-or swiss cheese

Preheat oven to 400F. Grease 9 to 10 inch sqaure baking dish. Seperate
mushroom caps and stems; set caps aside. Finely chop stem pieces. Melt
butter over medium heat. Add onion; saute until soft, about 3 minutes. In
bowl, combine sauteed onion, chopped mushroom stems, bread crumbs, sour
cream and hard-cooked egg. In a bowl, beat egg with fork. Add to onion
mixture. Stir in parsley, salt and pepper until blended. Pack about 1
rounded teaspoon stuffing mixture into each reserved mushroom cap. Arrange,
stuffing-side up, in greased dish. Place 1 cheese square on each cap. Bake,
uncovered, 20-25 minutes.

From

Yields
20 Appetizers

Comments

Meyer Lemon Tart (bread And Ink Cafe)

· Filed under Tarts Baking Recipes

Ingrients & Directions


4 Meyer lemons
(or 3 regular lemons)
3 c Granulated sugar; (divided)
2 c Water
4 c All-purpose flour
1 Pinches salt
2 ts Vanilla
2 c Unsalted butter; chilled
(4 sticks)
2 c Mascarpone cheese
2/3 c Whipping cream
1 c Powdered sugar
2/3 c Meyer lemon juice
(or regular lemon juice)

Makes one 11-to 12-inch tart

Wash whole lemons and slice into thin slices, discarding the ends that have
no pulp. Remove any seeds. Combine 2 cups sugar and the water and bring to
a boil. Add the lemon slices and simmer until the lemon slices are slightly
translucent and sweet, about 20 to 30 minutes. Carefully remove the candied
lemon slices to a baking sheet to cool. Set aside.

Preheat oven to 350 degrees.

Combine the flour, salt, vanilla and remaining 1 cup sugar in the bowl of a
food processor. Pulse to combine. Cut the chilled butter into pieces and
add to the flour in the food processor. Pulse until the mixture is crumbly
and the butter is the size of small peas. Press the mixture firmly into an
11- or 12-inch tart pan.

Cover the dough with a piece of parchment paper and add about 1-1/2 cups
dried beans or pie weights to hold the dough in place.

Bake the tart shell for 10 to 15 minutes or until set. Remove the dried
beans and parchment paper and continue baking for another 10 minutes or
until golden brown. Cool completely on a wire rack.

Combine the mascarpone cheese, cream, powdered sugar and lemon juice in a
medium bowl and whip until the mixture is thick and smooth (should be the
consistency of thick whipped cream). Taste and add more sugar or lemon
juice if necessary.

When the tart shell is completely cool, fill with the mascarpone filling.
Garnish with the candied lemon slices. Chill well before serving.


Yields
1 servings

Comments

Quick Fudge Frosting

· Filed under Fudges Baking Recipes

Ingrients & Directions


1 1/2 c Granulated sugar
6 tb Milk
6 tb Oleo
1 ts Vanilla
6 oz Semisweet chocolate chips

Place sugar, milk and oleo in saucepan, bring to boil and boil
vigorously few minutes-about three. Remove from heat; add chocolate
chips and vanilla. Stir vigorously till blended and pour while hot
over 9 x 13 in. or 10 x 15 in. pan of *hot* brownies or cake. Will
harden as it cools.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
Yields
1 Servings

Comments

Filling For Filled Cookies

· Filed under Cookies Baking Recipes

Ingrients & Directions


1/2 c Raisins
1/4 c Brown sugar
1 tb Flour
1 tb Lemon juice
2 tb Water

Combine raisins, sugar, flour, pinch of salt, lemon juice and
water.Cook over low heat, stirring constantly until thick. Cool and
use on cookies.
Yields
6 Servings

Comments

Biscuit Topped Stroganoff

· Filed under Biscuits Baking Recipes

Ingrients & Directions


1 lb Lean ground beef
1 Onion; chopped
1/2 Green pepper; chopped
1 ts Salt
1 cn Mushroom soup
2 tb Pimiento; chopped
1 pt Sour cream
2 cn Biscuits; refrigerated

Brown meat, onion and green pepper. Add salt, soup and pimentos. Simmer
uncovered 10 minutes, stir in sour cream. Bring just to a boil, remove from
heat and pour into 1 1/2 quart baking dish. Top with Biscuits.

Bake 20 to 25 minutes at 375 degrees or unil biscuits are done.

NOTES : Adapated from an old family recipe from 1949.


Yields
6 Servings

Comments

Meat Stromboli (stuffed Bread)

· Filed under Breads Baking Recipes

Ingrients & Directions


1 pk Yeast, dry 1/4 lb Provolone cheese, sliced
2 ts Sugar 1 c Sweet pepper slices, roasted
1/3 c Water, warm (105 degrees F) 1/4 lb Pepperoni, wide, sliced
4 c Flour, unbleached 1/4 lb Mozzarella cheese, sliced
3 tb Butter, in pieces 2 tb Butter, melted
1 ts Salt Poppy seeds (I use sesame
1 c Ice water, without cubes -seeds)
1/4 lb Genoa salami, sliced

SALLIE’S NOTES: I made this, substituting about 3 or 4 Tablespoons
sun-dried tomatoes (in oil, drained) for the roasted peppers. It wasd
unbelievably delicious!

Preheat oven to 200 degrees for 15 minutes and turn off. Combine
yeast, sugar and warm water in a small mixing bowl. Set aside for 5
minutes until foamy. In the workbowl of a food processor, add flour,
butter pieces and salt. Process for 20 seconds. Add ice water to
yeast. With the processor running, add yeast-water mixture
gradually, until all of the moisture is absorbed and the dough leaves
the side of the bowl. Process for an additional 60 seconds. Transfer
dough from the workbowl to a large greased mixing bowl. Cover with a
kitchen towel and place in warm off oven. Allow to rise until
doubled, approximately 1 1/2 hours.

Once doubled, punch down dough and transfer to a floured rolling
surface. With quick, hard strokes, roll dough into a large rectangle,
approximately 1/2 inch thick. Layer the meats, roast peppers and
cheeses evenly down the center leaving approximately three inches of
exposed dough on either side. With a sharp knife, slice the exposed
dough into 1 inch wide fingers, leaving approximately 1/2 inch
surrounding the meat. Alternating side to side, overlap the dough
fingers over the meat to create a braided loaf. Pinch the ends to
seal.

Tranfer to a large cookie sheet, cover with a kitchen towel and
return to the warmed oven. Allow to rise until doubled,
approximately 45 minutes. Brush loaf with melted butter and sprinkle
with poppy seeds. Bake at 350 degrees for 35 to 40 minutes or until
loaf is well browned and hollow sounding when thumped.

Keywords: Stuffed breads, Sun dried, Tomatoes Servings: 8 Cooking
Time: 00:35 FROM
: Diane Simms Sallie’s notes: I made this, substituting about 3 or
4 Tbsp chopped sun


Yields
1 servings

Comments

Romano’s Reese’s Peanut Butter Cake

· Filed under Cakes Baking Recipes

Ingrients & Directions


3/4 c Unsalted butter Peanut Butter Filling:
3/4 c Creamy style peanut butter 1 c Cream cheese, softened
2 c Packed brown sugar 1/2 c Creamy style peanut butter
3 Eggs Chocolate Glaze:
2 c Unsifted all purpose flour 1/2 c Water
1 tb Baking powder 4 tb Unsalted butter
1/2 ts Salt 1/2 c Cocoa
1 c Milk 1 c Unsifted powdered sugar
1 ts Vanilla 1 ts Vanilla

Preheat oven to 350 degrees. Grease and flour 2 9″ cake pans.

In large mixing bowl, cream butter and peanut butter until light and
fluffy. Add brown sugar. Mix to blend. Add eggs, one at a time, mixing
well after each addition.

In small bowl, combine flour, baking powder and salt. Add flour mixture to
butter and peanut butter mixture alternately with milk, beginning and
ending with flour mixture. Add vanilla.

Pour batter into pans. Bake until cake tests done, about 45 minutes. Cool
on wire rack to room temperature before frosting the cake.

Spread half of Peanut Butter Filling over tops of each cake. Chill.

Spread half of warm Chocolate Glaze over peanut butter topping on each
cake, using metal spatula dipped in hot water. As glaze cools, it will
thicken.

Peanut Butter Filling: Cream ingredients together until light and fluffy.

Chocolate Glaze: Place water and butter in small saucepan. Bring to boil.
Add cocoa, sugar and vanilla to water mixture. Mix until smooth.

NOTE: This recipe will make two 9 inch cakes or one stacked layer cake. If
making the stacked layer cake, the Peanut Butter Filling should be put
between the layers and on top of the cake before topping it with the
Chocolate Glaze.


Yields
6 servings

Comments

Creamy Smoked Salmon And Dill Tart

· Filed under Tarts Baking Recipes

Ingrients & Directions


5 Sheet phyllo – thawed 1 c Whipping cream
3 tb Unsalted butter – melted 6 oz Smoked salmon – chopped
4 lg Egg yolks 4 Green onions – chopped
1 tb Dijon mustard – PLUS 1 1/4 c Dill – fresh, chopped OR 1
-teaspoon -T. dried dillweed
3 lg Eggs Dill sprigs
1 c Half and half

Calories per serving: Number of Servings: 6 Fat grams per
serving: Approx. Cook Time: Cholesterol per serving: Marks:

*DIRECTIONS*

Generously butter 9-1/2-inch diameter deep-dish pie plate. Place 1 phyllo
sheet on work surface (cover remaining pieces with plastic wrap, then with
clean damp towel). Brush phyllo sheet with butter and fold in half
lengthwise. Brush folded surface with butter. Cut in half crosswise.
Place 1 phyllo rectangle, buttered side down, in prepared pie plate,
covering bottom and letting pastry overhang 1 section of edge by 1/2-inch.
Brush top of phyllo in pie plate with butter. Place second phyllo rectangle
in pie plate, covering bottom and letting pastry overhang another section
of edge by 1/2-inch; brush with butter. Repeat process with remaining 4
phyllo sheets, making certain entire surface of edge is covered to form
crust. Fold overhang under to form crust edge flush with edge of pie
plate. Brush crust edges with butter. (Can be prepared 4 hours ahead. Cover
and refrigerate.) Preheat oven to 350F. Whisk yolks and mustard in medium
bowl to blend. Beat in eggs, half and half, cream, salmon, onions and
chopped dill. Season to taste with salt and pepper. Pour into prepared
crust. Bake until center is set, about 50 minutes. Transfer to rack. Cool.
Garnish with dill sprigs and serve slightly warm or at room temperature.

NOTE: Purchased phyllo pastry is used here instead of a regular pie crust
for quick and easy assembly. This tart is best when served at room
temperature.


Yields
6 servings

Comments

Apple Butter Torte

· Filed under Tortes Baking Recipes

Ingrients & Directions


Graham crackers
Apple butter
Cool Whip

From: Julie Sterchi sterchi@WABASH.NET

Date: Thu, 22 Aug 1996 20:12:31 -0700
When Diane wrote about my Butter Pecan Crunch reminding her of refrigerator
cake (layers of graham crackers and pudding), that reminded me of Apple
Butter Torte. No one can figure out exactly what this is when they taste
it, but they love it anyway.

Place two whole graham crackers side by side on a plate (long sides
together). Spread with a thin layer of apple butter. Top with two more
graham crackers. Spread with another thin layer of apple butter. Continue
until you have a stack about 4″ high, finishing with graham crackers.
“Frost” with Cool Whip on all sides (except the bottom, of course! (g) ).
Refrigerate overnight. Slice from one short end. This is beautiful and
tasty!

EAT-L Digest 22 August 96

From the EAT-L recipe list. Downloaded from Glen’s MM Recipe Archive,
Yields
1 Servings

Comments

Shepherd’s Pie #4

· Filed under Pies Baking Recipes

Ingrients & Directions


5 lg Potatoes 6 Sliced mushrooms
Salt 2 tb Chopped parsley
2 tb Butter/margarine 1 tb Tomato paste
1 ds Milk/whipping cream 1 ds Worcestershire sauce
Pepper 1 c Brown gravy
1 lb Lean ground beef 1 pk (10-oz) frozen peas or 1 lb
1 lg Tomato chopped -peas shelled

Cook potatoes in salted water to cover. Drain, cool and peel. Mash in
large bowl with butter, milk and season to taste with salt and
pepper. SEt aside. Saute beef until browned, stirring to keep meat
crumbly. Season to taste with salt and pepper. Add tomatoes,
mushrooms, parsley, tomato paste, worcestershire and gravy. Stir to
mix. Add peas and cook about 5 minutes. Turn mixture into casserole.
Spread potatoes evenly over meat. Bake at 400 degrees 40 minutes
until top is crispy brown.

Yields
6 servings

Comments

179860 One-foot-in-the-fire Fudge Cake

· Filed under Fudges Baking Recipes

Ingrients & Directions


1/3 c Water
2 (1 oz.) sqs. unsweetened
Chocolate
2/3 c Shortening
1 3/4 c Sugar
2 Eggs
2 1/2 c All-purpose flour
1 3/4 ts Baking soda
1/2 ts Salt
1 c Buttermilk
1 ts Vanilla extract
Fluffy White Filling
Chocolate Frosting

-FLUFFY WHITE FILLING-
1/4 c All-purpose flour
1 c Milk
1/2 c Butter or margarine,
Softened
1/2 c Shortening
1 c Sugar
1/4 ts Salt
1 tb Vanilla extract

CHOCOLATE FROSTING
2 c Sugar
2 (1 oz.) sqs. unsweetened
Chocolate
1/2 c Milk
1/2 c Butter or margarine
1/2 ts Vanilla extract

Combine water and chocolate in a small heavy saucepan. Cook over low
heat, stirring constantly, until chocolate melts. Remove from heat;
cool. Cream shortening; gradually add sugar, beating well at medium
speed of an electric mixer. Add eggs, one at a time, beating well
after each addition. Combine flour, soda, and salt; add to creamed
mixture alternately with buttermilk, beginning and ending with flour
mixture. Add cooled chocolate and vanilla; mix just until blended.
Pour batter into 3 greased and floured 9 inch round cake pans. Bake
at 350 degrees for 17 to 19 minutes or until a wooden pick inserted
in center comes out clean. Cool in pans 10 minutes; remove from
pans, and cool completely on wire racks. Spread Fluffy White Filling
between layers. Spread Chocolate Frosting on top and sides of cake.
Yield: one 3-layer cake. Place flour in a small saucepan; gradually
stir in milk. Cook over low heat, stirring constantly, until
thickened. Remove from heat; cool, stirring occasionally. Cream
butter and shortening; gradually add sugar, beating until light and
fluffy. Add salt, vanilla, and flour mixture; beat until smooth.
Yield: about 4 cups. Combine first 4 ingredients in a heavy saucepan;
cook over low heat until chocolate and butter melt, stirring
constantly. Cook over medium heat, stirring constantly, until
mixture boils. Boil 1 minute, stirring constantly. Remove from heat;
stir in vanilla. Cool thoroughly. Beat at high speed of an electric
mixer until of spreading consistency. Immediately spread on cake.
Yield: enough for one 3-layer cake.

Yields
1 servings

Comments

Choco Date Cake

· Filed under Cakes Baking Recipes

Ingrients & Directions


8 oz Pitted Dates
1 1/4 c Water
1 1/4 c Unbleached All-Purpose
-Flour; Sifted
1 1/4 ts Baking Soda
1/2 ts Salt
3/4 c Butter Or Regular Margarine
1 c Sugar
2 lg Eggs
1 ts Vanilla
1/2 c Quick Cooking Oats (Not
-Instant)
6 oz Semi-Sweet Chocolate Chips;
-1 Pk
Sweetened Whipped Cream

Yield: 16 Servings

Combine the dates and water in a saucepan, and bring to a boil, then reduce
the heat and simmer, covered, for 10 minutes. Remove from the heat and cool
completely.

Sift the flour, baking soda and salt together, blending well, then set
aside.

Cream the butter and sugar together in a medium mixing bowl, until light
and fluffy, using an electric mixer set on medium speed. Add the eggs, one
at a time, beating well after each addition. Beat in the vanilla.

Stir the flour mixture into the creamed mixture, blending well. Stir in the
date mixture, oats, and chocolate chips, mixing until well blended. Pour
the batter into a greased 13 X 9 X 2-inch baking pan.

Bake in a preheated 350 Degree F oven for 35 minutes or until a cake tester
or wooden pick inserted in the center of the cake comes out clean. Cool in
the pan on a wire rack. Serve the cake topped with sweetened whipped cream.

From Rich Harper

Taken from Farm Journal’s Complete Home Baking Book
Yields
6 Servings

Comments

California Fig Oatmeal Cookies

· Filed under Cookies Baking Recipes

Ingrients & Directions


1 c California dried figs
— (coarsely chopped)
3/4 c Shortening
1 c Brown sugar
2 Eggs
8 tb Water
2 c Flour
2 ts Baking powder
1 ts Cinnamon
1/2 ts Salt
2 c Quick-cooking oats
1/2 c Chopped nut meats

Cover figs with hot water, allow to stand 10 minutes. Pour off water and
reserve for liquid. Snip stems off figs, then chop coarsely. Sift flour,
measure. Then add baking powder, salt and cinnamon. Sift together. Add
oats, chopped figs and nut meats. Cream shortening; add sugar, cream
together thoroughly. Add well-beaten egg, then add sifted dry ingredients
alternately with water to form dough. Drop by teaspoonfuls on greased
cookie sheet and bake at 400 F. for 10 minutes.


Yields
48 Cookies

Comments

Apfeltorte (apple Cake)

· Filed under Tortes Baking Recipes

Ingrients & Directions


8 Small apples
1/2 c Raisins
2 ts Rum or rum extract
3/4 c Sugar; plus 3 tbsp, divided
1 ts Chocolate; grated
3/4 c Butter or margarine; plus 2
-sp, divided
1 ts Vanilla
3 Eggs
1 ts Lemon extract
1 1/4 c All-purpose flour
1 ts Baking powder
1/2 ts Cinnamon
3 ts Almonds; ground
Apricot jam
Powdered sugar; sifted

Filling: Peel and core apples. Combine raisins, rum, 1
tablespoon of the sugar and the grated chocolate in
small saucepan. Bring to boil. Set aside while
preparing batter. Batter: Preheat oven to 350 degrees.
Lightly grease bottom of 10 1/2″ springform pan. Cream
3/4 cup of the butter, 3/4 cup of the sugar and
vanilla together. Beat in eggs, 1 at a time, and lemon
extract, beating until light and fluffy. Sift flour,
baking powder and cinnamon together. Gradually beat
into creamed mixture. Turn batter into prepared pan;
arrange apples on top. Fill apple centers with raisin
mixture. Dot with 2 teaspoons of the butter. Bake @
350 degrees, 45 minutes. Sprinkle with mixture of
ground almonds and remaining 2 tablespoons sugar. Bake
10 to 15 minutes longer until apples are tender.
Remove from oven. Brush jam over apple opening and
sprinkle icing sugar over cake portion.

From

Yields
1 Servings

Comments

Biscuit Topped Seafood Gumbo Pie

· Filed under Biscuits Baking Recipes

Ingrients & Directions


-GUMBO-
3 tb Plus 1 teaspoon vegetable
-oil
3 tb All-purpose flour
3 tb Butter
3/4 lb Smoked sausage; sliced
3/4 lb Cooked bonelss ham steak;
-cut into 2 by 1/4 inch
-strips
1 lg Onion; chopped
2 Garlic cloves; minced
1/2 Green bell pepper; chopped
1/2 Red bell pepper; chopped
1 sm Celery rib; minced
3 tb Rice
2 c Chicken stock
2 ts Fresh lemon juice
1/2 ts Cayenne pepper
3/4 lb Shrimp; shelled
1/2 lb Okra; sliced
Salt and freshly ground
-black pepper

BISCUIT TOPPING
2 c All-purpose flour
1 Tablspoon baking powder
2 ts Sugar
1/2 ts Baking soda
1/2 ts Salt
6 1/2 tb Cold butter
3/4 c Buttermilk

Make the gumbo: In a heavy medium skillet, combine 3 tablespoons of the oil
with the flour and cook over moderatly low heat, stirring occasionally,
until the roux is dark mahogany in color, about 1 hour. Do not let burn.
Immediately remove from heat.

In a medium flameproof casserole, melt 2 tablespoons of the butter with the
remaining 1 teaspoon oil. Add the sliced sausage and cook over moderate
heat until well browned, about 5 minutes. Transfer to a plate with a
slotted spoon. Add the ham strips to the casserole and cook until lightly
browned, about 7 minutes; add to the plate with the sausage slices.

Add the remaining 1 tablespoon butter and the onion to the casserole. Cook
over moderate heat, stirring constantly, until softened and translucent,
about 2 minutes. Reduce the heat to moderately low and add the garlic,
green and red bell peppers, celery and rice. Cook, stirring, for 5 minutes
longer.

Reheat the brown roux if necessary. Scrape it into the casserole with the
vegetables and rice. Stir in the chicken stock and lemon juice. Bring to a
boil over high heat. Add the sausages and ham, reduce the heat to
moderately low and cook, covered, for 25 minutes.

Stir in the cayenne, shrimp and okra and season with salt and black pepper
to taste. Cook, stirring once or twice, for 2 minutes. Remove from the
heat.

Make the topping: Preheat the oven to 450F. In a medium bowl, combine the
flour, baking soda and salt. Cut in the 5 1/2 tablespoons of the butter
until the mixture resembles coarse crumbs. Stir in the buttermilk until a
soft dough forms.

On a lightly floured surface, roll out the dough 1/2 inch thick. Using a 2
1/2 inch round cutter, stamp out 12 biscuits.

Melt the remaining 1 tablespoon butter. Pour the hot gumbo into a shallow 9
inch round baking dish. Arrange the bicuits on top and brush with the
melted butter. Bake until the biscuits are puffed and golden brown, about
20 minutes. Typos
Yields
6 Servings

Comments

Pumpkin Bread (m_c-tx)

· Filed under Breads Baking Recipes

Ingrients & Directions


3 1/2 c Flour 2 ts Soda
1 ts Cinnamon 1 1/2 ts Salt
1 ts Nutmeg 1 cn Pumpkin (2 cups)
3 c Sugar 1 c Oil
4 Eggs 2/3 c Water
1 c Nuts

Sift dry ingredients in a bowl. Mix well. Add other ingredients and beat.
Bake 350 for approximately 1 hour. Makes 3 loaves.
Yields
30 servings

Comments

Old Fashioned Baked Custard Pie

· Filed under Pies Baking Recipes

Ingrients & Directions


1/3 c Sugar
2 ts Flour
1/2 ts Salt
3 Eggs
3 c Milk
1/4 ts Nutmeg
9 In unbaked pie shells

Combine sugar, flour & salt with eggs & mix until smooth. Heat milk to
boiling point. Add 1 cup hot milk to egg mixture then pour into
remaining hot milk. Pour into shell. Sprinkle nutmeg over top. Bake
in 350 oven for 40-45 minutes.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
Yields
1 Servings

Comments

Mersey Valley With Lemon Curd Tart

· Filed under Tarts Baking Recipes

Ingrients & Directions


1 Egg
1/3 c Caster sugar
One lemon; zest of
2 c Plain flour
125 g Butter
Icing sugar
2 Eggs
1 c Caster sugar
90 g Butter; melted
Zest and juice of 2 lemons

1. Preheat oven to moderately hot(200C).

2. Beat together egg, sugar and zest. Stir in flour with a fork until it
starts to look like breadcrumbs. Then rub in butter, to resemble fine
breadcrumbs. Gently form into a well-combined hall. Using half the pastry,
roll out using icing sugar instead of flour and line a lightly buttered 20
cm metal fluted pie plate with a removable base. Refrigerate for 30
minutes. Bake in preheated oven about 10 minutes or until golden in colour.
Reduce oven temperature to moderate (180C).

3. Beat together eggs and sugar, until pale and creamy. Beat in melted
butter, lemon zest and juice. Carefully pour into prebaked pastry shell.
Return to oven and continue to bake for about 20 minutes, until filling is
just set. Remove from oven. Serve warm or at room temperature with
TASMANIAN MERSEY VALLEY VINTAGE CLUB cheese.

Note: To grate lemons, place a piece of grease proof paper on fine side of
grater, then grate as normal. Remove paper to a flat surface and scrape off
zest with a spatula. This method of grating preserves all the zest. No more
grated knuckles and cleaning grater is a breeze!

Something special happens when you put MERSEY VALLEY CHEESE and lemon curd
tart together. Try this: On a large serving plate, place a 30gram -60 gram
piece TASMANMN MERSEY VALLEY VINTAGE CLUB cheese and a small wedge of lemon
curd tart. Decorate perimeter of plate with a slight sprinkling of freshly
ground pepper berry or freshly ground black pepper.

Makes 1 tart.


Yields
1 servings

Comments

Quick Fudge Cookies

· Filed under Fudges Baking Recipes

Ingrients & Directions


1/2 c Butter /margerine
2 c Sugar
1/2 c Milk
5 6 Tbls. Cocoa powder
2 ts Vanilla
2 3 cups oats
1 c Shreaded coconut.

In a saucepan, boil (2 1/2 min.) butter, sugar, milk, & cocoa. Remove
from heat. Add vanilla, oats, and cocoanut (Stir it in quickly!) Drop
on wax paper to harden– appx. 1/2 hour.

**note** Try NOT to eat all of the batter before it cools. The result
is a tummy ache that disturbs the full enjoyment of the finished
product (at least for an hour.) And you would have to make more
batter!!!!

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
Yields
1 Servings

Comments

Praline Cheesecake

· Filed under Cakes Baking Recipes

Ingrients & Directions


1 c Graham Cracker Crumbs 2 T Unbleached All-purpose Flour
3 T Sugar 3 ea Large Eggs
3 T Margarine, Melted 2 t Vanilla
24 oz Cream Cheese, Softened 1/2 c Pecans, Finely Chopped
3/4 c Dark Brown Sugar, Packed 1 x Granishes *

* Garnish include Maple Syrup and Pecan halves.
———————
——————- Combine crumbs, granulated sugar and margarine;
press onto bottom of 9-inch springform pan. Bake at 350 degrees F.,
10 minutes. Combine cream cheese, brown sugar and flour, mixing at
medium speed on electric mixer until well blended. Add eggs, one at
a time, mixing well after each addition. Blend in vanilla; stir in
chopped pecans. Pour over crust.
Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250
degrees F., and continute baking an additional 30 minutes. Loosen
cake from rim of pan; cool before removing rim of pan. Chill. Brush
with maple syrup; top with pecan halves.
Yields
10 servings

Comments

Lace Cookies

· Filed under Cookies Baking Recipes

Ingrients & Directions


1 c Pecans Halves; Chopped
1 c Granulated Sugar
1/4 c All-purpose Flour
1/4 ts Baking Powder
1/8 ts Salt
1 Egg
1/2 c Butter or Margarine; Melted
1 ts Vanilla Extract
Pecan Halves

As we prepare to move on to our All-Irish Cooking month of March, The Cook
& Kitchen Staff are offering you some of the best recipes sent from our
Members in February. Today’s offering is from an unknown AOL member that
knows a great cookie recipe when they see one and has shared this fantastic
little recipe with us today.

Thank you to all members that took the time to send in a recipe. We’re just
sorry we won’t have an opportunity to publish them all!

Grind the pecans and sugar in a food processor and place in a large mixing
bowl. Add flour, baking powder and salt. In a separate bowl, beat egg
thoroughly and add melted butter and vanilla. Stir into the flour mixture.
Drop by teaspoonfuls about 3-inches apart onto lightly greased foil-lined
baking sheets. Place a pecan half in the center of each cookie. Bake in a
pre-heated oven at 325-F degrees for 8 to 10-minutes or until golden brown
and lacy. Allow cookies to cool completely before carefully removing from
foil. Store in an airtight container.


Yields
48 Servings

Comments

Biscuit Topped Italian Casserole

· Filed under Biscuits Baking Recipes

Ingrients & Directions


1 lb Ground beef
1/2 c Chopped onion
1/4 c Water
1/4 ts Pepper
1 cn (8 oz) tomato sauce
1 cn (6 oz) tomato paste
1 pk (9 oz) mixed vegetables
-thawed
8 oz Shredded mozzarella cheese
1 cn (10 oz) Refrigerated biscuit
1 ts Margarine or butter melted
1/2 ts Dried oregano leaves, crush

Heat oven to 375 degrees F. Grease 12×8 inch (2 quart) baking dish. In
large skillet, brown ground beef and onion, drain. Stir in water, pepper,
tomato sauce and tomato paste; simmer for 15 minutes, stirring
occasionally. Remove from heat; stir in vegetables and 1 1/2 cups of the
cheese. Spoon mixture into greased baking dish.

Separate dough into 10 biscuits. Separate each biscuit into 2 layers.
Place biscuits near outer edge of hot meat mixture, overlapping slightly.
Sprinkle remaining cheese in center and around edge. Gently brush biscuits
with oregano.

Bake at 375 degree F for 22 to 27 minutes or until biscuits are golden
brown. 6 to 8 servings.

From

Yields
7 Servings

Comments

Blueberry Corn Bread

· Filed under Breads Baking Recipes

Ingrients & Directions


1 c Flour, sifted
3/4 c Cornmeal
3 tb Sugar
1 ts Baking powder
3/4 ts Salt
1 c Blueberries, fresh or frozen
1 Egg
2/3 c Milk, lowfat
1/3 c Salad oil

Grease or spray 8×8-in. baking pan. Preheat oven to 425F. In bowl mix
flour, cornmeal, sugar, baking powder and salt. Stir in blueberries.
In small bowl beat egg; add milk and oil, mix. Pour all at once into
flour mixture. Stir just until dry ingredients are evently
moistened. Pour batter into baking pan. Bake 25 minutes or until
golden.
Yields
6 Servings

Comments

Crab Tarts

· Filed under Tarts Baking Recipes

Ingrients & Directions


3 lg Eggs, beaten 1/2 c Carrots, shredded
1 1/2 c Skim milk 1 lb Regular crabmeat
3/4 c Swiss cheese, grated 1/2 ts Nutmeg
2 tb Cream cheese, softened 1/4 ts White pepper
1 tb Onion, minced 1 pn Salt
1/4 c Parsley, chopped

pastry for 2 crust pie

Roll out dough thinly and cut into 2″ diameter circles with a cookie
cutter. Lightly press dough circles into oiled tart shells. Prick dough
with fork. Bake for 5-7 minutes at 450 degrees. Remove from oven. Set
aside. Mix together remaining ingredients and spoon into tart shells,
filling 1/2 inch over top of shells. Bake for 25 minutes at 375 degrees or
until a toothpick inserted comes out clean.
Yields
6 servings

Comments

Angel Torte

· Filed under Tortes Baking Recipes

Ingrients & Directions


1 1/2 c Vanilla wafers; crushed
6 tb Butter; (3/4 stick) melted
Ground nutmeg
1 Envelope unflavored gelatin
3/4 c Granulated sugar
1 ds Salt
2 Egg whites
1 tb Lemon juice
1/2 ts Vanilla
1 pk (2-ounce) whipped dessert
-topping mix (such as
-Dreamwhip)
1 c Sour cream
Whipped cream (garnish);
-optional
Cherries (garnish); optional

Combine vanilla wafer crumbs, melted butter and 1/4 teaspoon nutmeg; mix
thoroughly. Press into bottom of 9-inch springform pan. In saucepan,
combine gelatin, sugar and salt with 1 1/4 cups water. Cook and stir until
gelatin dissolves. Remove from heat. Chill in refrigerator until partly
set. Add egg whites, lemon juice and vanilla. Beat until very fluffy, about
5 minutes. Prepare topping mix according to package directions; fold into
gelatin mixture, along with sour cream. Pile mixture into prepared crust.
Sprinkle with additional nutmeg. Garnish with whipped cream and cherries.
Chill until firm. Yield: 12 servings.


Yields
12 Servings

Comments

Apple Pot Pie

· Filed under Pies Baking Recipes

Ingrients & Directions


6 Apple, baking -
1/4 lb Lard -
4 c Flour -
1/4 ts Salt -
1 ts Cinnamon -
1/8 lb Butter -
-water -

DIRECTIONS
Make a dough of the lard, flour and salt, adding enough water to
moisten and hold together. Roll out like pie dough and cut into 2 inch
squares. Wash and peel apples and cut into eighths. Put alternate
layers of apples and dough into kettle, sprinkling each layer of
apples generously with sugar and adding a little cinnamon. Have top
layer of dough, dot with butter and fill kettle half full of water,
cover and cook over a low flame until apples are soft. Serve with milk
or cream.
Yields
1 servings

Comments

Ginberbread Men Cookies (corrected)

· Filed under Cookies Baking Recipes

Ingrients & Directions


1/3 c Shortening
1 c Brown sugar
1 1/2 c Dark molasses
2/3 c Cold water
2 1/2 c FLOUR***
2 ts Baking soda
1 ts Salt
1 ts Allspice
1 ts Ginger
1 ts Cloves
1 ts Cinnamon

Mix shortening, sugar, and molasses thoroughly. Stir in water. Blend all
dry ingredients. Blend all together. Chill. Heat oven to 350.

Roll dough to 1/4″ thick. Cut into shapes. Place far apart on a lightly
greased cookie sheet. Bake 10-12 minutes

(cut baking time in half if you want them soft)

Ice when cool.

Makes 2 1/2 dozen


Yields
1 Servings

Comments

Pages: 1 2 3 4 5 6 7 8 9 10 ...1687 1688 1689 Next