Gooey Butter Cake A La St. Louis, MO

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
VAN GEFFEN VGHC42A
1 Box yellow cake mix used dry — (18 ounces)
1/4 pound Butter; melt — cool
2 Eggs — slightly beaten
FILLING
1 Package cream cheese — (8 ounces) soft
1 pound Powdered sugar
1 1/2 teaspoons Vanilla

CAKE-Blend cake mix, butter and eggs together well in medium mixing bowl
until crumbly but moist. Pat mixture evenly over bottom of Pam sprayed
jelly roll pan. Pat it lightly but evenly. Set aside while you preheat
oven to 350~ and prepare the filling. FILLING-Combine cream cheese, sugar
and vanilla well in 2-qt bowl, beating with mixer on medium speed until
smooth. (About 5 minutes beating time). Pour over cake mix layer. Place on
center rack of oven and bake at 350~, about 30 to 35 minutes or until
golden brown and top looks like a nicely baked cheesecake would. Cool in
pan on rack 1 hour. Cut into neat serving squares and refrigerate, covered
in plastic wrap to serve within a few days. Does NOT freeze well. Source:
Gloria Pitzer’s Mostly 4-Ingredient Recipes.

– – – – – – – – – – – – – – – – – –

Title: Walnut Pie a la Mode
Categories: Desserts, Masterchefs, Frisco, Lec
Yield: 12 servings

—————————–VANILLA ICE CREAM—————————–
1/2 qt Milk 1/2 qt Cream, heavy
6 lg Egg yolks 1 ea Bean, vanilla
1/2 lb Sugar

———————————WALNUT PIE———————————
3 c Flour 1 lg Egg yolk
1 c Sugar 1 lb Walnuts, chopped
1 c Butter, cooled 3 c Cream, heavy
1 pn Salt 2 c Sugar
1 lg Egg

Vanilla Ice Cream:
==================

Cut the vanilla bean lengthwise into 4 sections and place it in a
saucepan with the milk. Brink the milk to a boil and remove from heat.

In a stainless bowl, whip the egg yolks and sugar until foamy. Strain
the milk into the egg mixture. Place the bowl on a double-boiler and mix
with a wooden spatula until the mixture thickens and adheres to the
spatula. Remove the bowl from the double-boiler and add heavy cream.

Place the mixture in a refrigerator until cold.

Pour the mixture into an ice cream freezer and churn for 30 minutes or
until stiff.

Walnut Pie:
===========

In a large bowl, combine the sugar, cooled butter, and salt. Add
flour 1 cup at a time and mix.

Add 1 egg and mix well but do not overwork.

Divide the dough mixture into two portions 2/3 and 1/3 parts of the
dough. Let the dough rest in a refrigerator for at least 2 hours,
overnight if possible. Roll out the 2/3 portion of dough until it’s 13
inches in diameter. Place this layer in a buttered 10-inch pie plate.
Leave any excess dough hanging over the edge of the plate.

Place this dough in the refrigerator.

Roll out the 1/3 portion of dough until it’s 11 inches in diameter.
Refrigerate on waxed paper.

Walnut Filling:
===============

In a saucepan over medium heat, boil the heavy cream and sugar until
reduced by one-half. Add the walnuts and cook for 5 minutes.

Pour the cooked mixture into a bowl and refrigerate.

Assembly:
=========

Remove the pie plate from the refrigerator and fill it with cooled
walnut mixture. Take 1 beaten egg yolk and brush the pie dough around the
lip of the plate. Cover the pie with the top dough, press around the
edges, and remove any excess dough.

Score the dough with a fork in a crisscross pattern, then bake it in a
375 F oven for 30 minutes.

Refrigerate until cold and serve topped with ice cream.

Source: Great Chefs of San Francisco, Avon Books, 1984

Chef: Max Schacher, Le Coquelicot, Ross, Marin County, CA

—–

Title: HOT BUTTERED CIDER WITH GINGER CINNAMON
Categories: Beverages, Diabetic
Yield: 16 servings

Stephen Ceideburg
4 c Water
1 c Granulated sugar
3 tb Whole cloves
3 tb Whole allspice
2 Sticks cinnamon
1/4 c Sliced candied or
-crystallized ginger
6 c Apple cider
2 c Orange juice
1/2 c Lemon juice (1 lemon)
1 Stick butter, cut into thin
-slices
16 Cinnamon sticks, for serving

Warm yourself with this fragrantly spiced,
nonalcoholic beverage after a frosty night of caroling.

Mix the water and sugar in a large non aluminum
saucepan. Bring to a boil, reduce the heat, and simmer
5 minutes. Remove from the heat and stir in the
cloves, allspice, cinnamon and ginger. Let the mixture
stand for 1 hour or longer. Strain into a bowl and
return to the saucepan. Stir in the apple cider,
orange juice and lemon juice. Serve in mugs with a
slice of butter on top and a cinnamon stick.

Note: The punch may be prepared several hours ahead
and reheated before serving, if desired.

From “Season’s Greetings” by Marlene Sorosky.

Per serving: 163 calories (1 percent from protein, 68
percent from carbohydrate, 31 percent from fat), less
than 1 gram protein, 29 grams carbohydrate, 6 grams
fat, 16 milligrams cholesterol, 64 milligrams sodium.

Exchanges: 1 fruit, 1 fat.

Makes 16 6-ounce servings

From the Portland Oregonian’s FOODday, 12/22/93.

Posted by Stephen Ceideburg

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Redfish en Croute aux Deux Mousses

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Seafood Masterchefs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 x Spinach Mousse **
1 x Salmon Mousse **
1 c Beurre Blanc **
5 lb Redfish, whole (or other
— firm fleshed fish)
1 ea Puff pastry, sheet,
— 12″ x 14", frozen or
— homemade

** See other recipes for Spinach Mousse and Salmon Mousse, and
Beurre Blanc.

Remove the fish filets from the backbone, keeping the head and
tail intact.

Roll the pastry into a rectangle and put the head, tail and
bottom filet on the pastry. Spread the filet with some salmon mousse
and then some spinach mousse. Cover with the top filet.

Paint the pastry with melted butter and trim it down to the shape
of a fish.

Fold over half of the pastry and paint it with melted butter
again. Fold over the other side and smooth into a fish silhouette.

Paint the pastry again and decorate it with pastry scraps cut
into the shapes of scales and fins.

Paint the entire pastry with additions with butter and put it all
on a lightly buttered baking sheet.

Preheat your oven to 350 F.

Put the pastry in the oven and bake until golden, about 40
minutes.

Serve with the beurre blanc.

Source: Great Chefs of New Orleans, Tele-record Productions – 1983
: – 747 Magazine Street, New Orleans, LA 70130
: Chef Daniel Bonnot, Louis XVI Restaurant,
: Marie Antoinette Hotel, New Orleans

– – – – – – – – – – – – – – – – – –

Title: Honey Drops
Categories: Candies, 1941
Yield: 6 servings

2 c Strained honey
1 tb Butter or butter substitute
1 tb Lemon juice
1/8 ts Baking soda
Few grains salt

Heat honey to boiling. Add baking soda, butter, lemon juice, and
salt. Boil to hard ball stage (265 – 270 F). Pour into well-buttered
pan. Cool. Pull until white and porous. Cut in 1 inch pieces. Iva C.
Hamilton, Fremont, OH.

MMMMM

RASPBERRY FUCHSIA SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Fresh raspberries
3/4 c Water
2 tb Lemon juice
2 tb Lemon rind, grated fine
2 tb Arrowroot
1/2 c Maple syrup
2 c Strawberry wine
1/2 c Sour cream
1/2 c Fresh raspberries

Puree raspberries for soup; strain through a sieve into bowl; set
aside. Take seeds and rind left in sieve and transfer to sauce pan;
add water; simmer for 5 minutes; strain into bowl containing berry
juice; discard seeds remaining in sieve. Combine lemon juice, lemon
rind and arrowroot. Add to berry juice; add maple syrup and wine;
transfer to sauce pan. Simmer over low heat until thick. Refrigerate
2 hours. Serve in individual bowls with a dollop of sour cream and a
spoonful of berries on top of each bowl.

– – – – – – – – – – – – – – – – – –

Title: ANISE COOKIES
Categories: Penndutch, Cookies
Yield: 1 servings

6 ea Egg, separated
1 c Powdered sugar
1 c Flour, sifted
3 ts Anise seed

Beat egg yolks until thick and lemon-colored. Beat egg
whites until stiff and combine the two mixtures.
Gradually beat in the powdered sugar, mix lightly.
Sift the flour and add; then stir in the anise seed.
Drop from the tip of a teaspoon, about one inch apart,
on a greased cookie sheet. Put pans into ice box over
night. Bake the next morning at 300-F for 12 minutes.
Source: Pennsylvania Dutch Cook Book – Fine Old
Recipes, Culinary Arts Press, 1936.

—–

Title: Spanish Style Rice
Categories: Side dish, Spanish
Yield: 4 servings

1/2 lb Mushrooms, sliced
4 tb Margarine
Salt pepper
2 tb Sweet wine or sherry
1 sm Onion, chopped
1 ea Garlic clove, minced
2 tb Olive oil
1 1/2 c Long grain rice
1 md Breen bell pepper, diced
4 md Tomatoes, chopped
3 c Hot water
3 ea Whole cloves
1 ea Bay leaf
1 ds Cayenne
Parsley for garnish

Saute mushrooms in 2 tb margarine for a few minutes. Add salt
pepper. Cover remove from heat. Saute the onion garlic in the
oil remaining margarine. Raise heat a little add the rice,
stirring till well coated. Add green pepper, tomatoes, hot water,
cloves, bay leaf, cayenne, mushrooms stir. Cover, reduce heat
simmer for 15 minutes. Add wine after about 10 minutes. Remove
cloves bay leaf sprinkle with parsley before serving.

Vera Gewanter, “A Passion for Vegetables”

MMMMM

CHICKEN-STYLE NOODLE SOUP

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Soups Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Noodles
1 ea Onion, chopped
1 c Celery, chopped
2 tb Chicken-style seasoning
1 t Salt
6 c Water
2 ea Potatoes, large, peeled,
-cubed
2 c Garbanzos with juice
1 tb Parsley, chopped
2 c Tofu, scrambled, optional

Servings: 10

Cook noodles as directed on package. Drain.
Meanwhile, saute’ onion, celery, chicken-style season,
and salt in 1/4 cup water until tender. Add 6 cups
water with potatoes and continue cooking. Meanwhile,
whiz garbanzos in their own juice, add a little water
if necessary. Combine all ingredients and simmer
slowly to allow flavors to blend. Adjust water and
salt as desired.

Total Calories: 2400.

Posted by Lawrence Kellie Courtesy of Fred Peters.

– – – – – – – – – – – – – – – – – –

Title: Crabmeat Dip
Categories: Dips, Cheese/eggs
Yield: 6 servings

1 8 oz pkg cream cheese
1 Stick butter
1 lb White crabmeat
1 Sm. onion, finely chopped
1 ds Tabasco sauce
1/8 ts Garlic powder
1 ds White pepper

In a double boiler, melt the cream cheese and butter. Add the crabmeat and
seasonings. Serve in a chafing dish to keep warm. Good with dip-size corn
chips, in pastry shells, or crackers.

Posted by Mike Hackmann 6/93

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