Title: Old Fashioned Caramels
Categories: Penndutch, Candies
Yield: 1 servings

2 1/2 tb Butter
2 c Brown sugar
2 tb Molasses
1/2 c Milk, condensed
4 Chocolate, unsweetened, squa
-e
1 ts Vanilla
1 c Nuts, chopped

Melt the butter, add the sugar, molasses and the milk and bring to a
boil. Cut the chocolate in small pieces and add, stirring constantly
until the chocolate is melted. Boil until the caramel forms a soft
ball when dropped in cold water. Add the extract and the nuts and
pour into a greased pan. Cool a little and when fairly firm, cut in
squares.

Source: Pennsylvania Dutch Cook Book – Fine Old Recipes, Culinary
Arts Press, 1936.

MMMMM

Title: CHOCOLATE CRUNCH PIE
Categories: chocolate, cool whip, jello, pies, Share
Yield: 1

1 pk jello choco instant pudding
1 c milk; cold
3 1/2 c Cool Whip; thawed
20 chocolate sandwich cookies;
-ground
1 1/2 c rocks *
1 chocolate cookie crust (8-9
-in)

* Use any combo of chocolate chips, chopped peanuts, granola bar chunks.

Prepare pudding mix with 1 cup milk as directed on package.
Fold in whipped topping. Stir 1 cup cookies and the “rocks” into pudding
mixture.
Spoon into pie crust. Sprinkle with remaining cookies. freeze until firm,
4 hours or at room temp. 10 min. before serving.
Note: store leftover pie in freezer.
Source: Cool Whip
Formated by Sarah Gruenwald sitm@ekx.infi.net 6/11/97

Contributor: COOL WHIP
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Title: SOFT RAISIN COOKIES
Categories: Cookies
Servings: 84

1 c Butter, softened
3/4 c Packed brown sugar
1/2 c Granulated sugar
2 Eggs
1 1/2 t Vanilla
3 c All-purpose flour
1/2 c Wheat germ
2 t Baking powder
3/4 t Baking soda
1/2 t Salt
1/2 t Nutmeg
1/2 c Milk
1 c Raisins

Beat butter, sugars, eggs and vanilla in large mixer bowl. Combine flour,
wheat germ, baking powder, baking soda, salt and nutmeg in medium bowl.
Add to butter mixture alternately with milk, mixing well after each
addition. Stir in raisins. Drop dough by teaspoonfuls, 2″ apart, onto
ungreased cookie sheets. Bake in 350’F. oven 10-12 minutes or until light
brown. Immediately remove to wire racks to cool.

Makes about 7 dozen cookies.

MMMMM

Title: Pecan Pie Pastry
Categories: Nuts, Pies
Yield: 2 servings

1/2 c Unbleached Flour
1/4 ts Salt
1 x Cold Water
2 tb Finely Chopped Pecans
3 tb Shortening Or Lard
1 x Dried Beans

In a small mixing bowl stir together flour, chopped pecans and salt.
Cut in shortening or lard till the pieces are the size of small peas.
Sprinkle cold water over part of the mixture; gently toss with a
fork. Push to side of bowl. Repeat till all is moistened. Form
dough into a ball. On a lightly floured surface roll the ball into a
10-inch circle. Line a 7-inch pie plate or quiche dish with the
pastry. Flute edge. Cover surface of pastry with clear plastic
wrap. Spread dried beans atop the plastic wrap to a depth of 1 inch.
Micro-cook, uncovered, on 70% power for 6 minutes, rotating the dish
a half-turn every 2 minutes. Carefully lift plastic wrap and beans
from pastry. Micro-cook, uncovered, on 70% power about 2 minutes or
till pastry is dry.

MMMMM

White Chili

Recipe By : Cook Healthy, Cook Quick – Oxmoor House
Serving Size : 10 Preparation Time :0:30
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
31 1/2 ounces chicken broth — low sodium
19 ounce can cannellini beans — drained and divided
16 ounce can navy beans — drained and divided
4 chicken breast halves without skin — cooked and
chopped*
1 cup chopped onion
16 ounces frozen white corn
4 ounces green chiles — chopped
1 teaspoon ground cumin
3/4 teaspoon dried oregano
1/4 teaspoon ground red pepper

* Chicken breast should be skinned before cooking and cooked without
salt.

1. Place 1 cup broth, 1/2 cup cannellini beans, and 1/2 cup navy beans
in container of an electric blender or food processor; cover and process
until smooth.

2. Place bean mixture, remaining broth, remaining cannellini beans,
remaining navy beans, chicken and remaining ingredients in Dutch oven.
Bring to a boil; cover, reduce heat, and simmer 30 minutes. Ladle chili
into individual bowls.

– – – – – – – – – – – – – – – – – –

BRAMBOROVA’ POLE’VKA – POTATO SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Boiling Potatoes
1 qt Chicken Stock
6 tb Butter
1/4 ts Marjoram
1 c Celery — chopped
1/2 ts Salt
1 c Carrots — finely chopped
Pepper — fresh grind
1/4 c Parsnips — diced
1/2 c Mushrooms — chopped
2 tb Flour

Cook potatoes for 6-8 min. in boiling water to cover,
then peel, and dice them into 0.5 in chunks. Melt
butter in heavy 4-qt sauce pan. Add potatoes. celery,
parsnips, onions, and carrots. Cook, uncovered,
stirring occasionly until lightly browned. Sprinkle
with flour, and stir until well coated. Add stock,
marjoram, salt, pepper, and mushrooms. Bring to a
boil, stirring constantly. Reduce heat to very low,
and partially cover pot. Simmer for 25 min. until
potatoes are tender. Taste for seasoning…

– – – – – – – – – – – – – – – – – –

Title: Lima Bean Salad
Categories: Salads, Side dish, Vegetables, Mark’s
Yield: 6 servings

1 c Dried lima beans, soaked
1 lg Tomato, diced
2 tb Olive oil
1 tb Red wine vinegar
1 ts Maple sugar
Salt pepper, to taste
1/2 ts Dry mustard
Parsley, chopped

Drain soaked lima beans. Wash. Cover with fresh water cook until
soft, about 45 to 60 minutes, depending on the age of the bean.
Drain, reserving the stock for soups later.

Combine lima beans tomatoes in a serving bowl. Whisk together the
remaining ingredients, except the parsley. Toss the dressing with the
beans tomatoes. Chill. Garnish with parsley before serving.

Recipe by Mark Satterly

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Cream of Cauliflower Soup

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups/Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons butter
1/4 cup sliced onion
1 stalk celery (with leaves) — minced
1 1/2 cups chicken broth
1 cup cauliflower — cooked and coarsely
mashed
1 cup light cream
salt and freshly ground pepper — to taste
1 tablespoon chopped fresh parsley
1 pinch nutmeg

Sauté onion and celery in butter about 4 minutes. Add chicken broth and
cauliflower and heat to boiling. Add cream, but do not let boil. Season to
taste and stir in parsley and nutmeg.

– – – – – – – – – – – – – – – – – –

Title: NAMURRAH
Categories: Desserts, Arabic
Yield: 12 servings

2 c Cream of Wheat, plain, dry
2 c Yogurt, plain
2 c Sugar
2 ts Baking powder
2 ts Vanilla
1/2 c Almonds, slivered or sliced
1 c Coconut, shredded (opt)
1 c Sugar
1/2 c Water
1 ts Orange Blossom Water (opt)
1 tb Lemon juice

In large bowl, combine dry cream of wheat with yogurt, 2 c sugar,
baking powder and vanilla. If desired, add coconut. Stir until
thoroughly blended. Pour into greased or sprayed cake pan. Sprinkle
with almonds. Bake at 425 until golden brown. While baking, heat 1 c
sugar and 1/2 c water to boiling on stove. Allow to boil long enough
to come to a thin syrup. Remove from heat. Stir in 1 lemon juice
and orange blosom water. When cake is still warm, pour syrup over
top. Serve warm or cold. Delicious with hot tea.

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Title: DEEP CHOCOLATE TORTE WITH COFFEE BUTTERCREAM
Categories: Desserts, Chocolate
Yield: 1 servings

Cake layers:
14 lg Eggs, separated
1 3/4 c Sugar
9 oz Bittersweet chocolate, melte
– and cooled
Buttercream:
1 c Sugar
2 lg Eggs
1 1/2 c Unsalted butter, softened
3 tb Instant espresso, dissolved
-n
1 tb Hot water
Ganache:
1 1/2 c Heavy cream
6 oz Bittersweet chocolate, chopp
-d fine
Assembly:
3/4 c Apricot preserves, heated to
-ukewarm
Chocolate coffee beans for d
-coration

Line 2 greased jelly-roll pans, 15x10x1-inch each, with wax paper and
butter and flour the paper, shaking off excess. In a large bowl with an
electric mixer, beat the egg yolks. Add slowly 1-1/2 cups sugar, beating,
and beat the mixture until it is thick and pale and forms a ribbon. Add the
chocolate and combine the batter well.

In another large bowl with clean beaters, beat the egg whites until they
hold soft peaks. Add the remaining 1/4 cup sugar slowly, and beat until
whites hold stiff peaks. Stir a fourth of the whites into the yolk
mixture, fold in remaining whites gently but thoroughly, and pour the
batter into the pans, spreading it evenly. Bake the cake layers in the
middle of a preheated 375f oven for 18-20 minutes or until pick test. Let
cake layers cool in the pans, covered with kitchen towels on large racks.
Invert the cake layers onto the racks and remove the wax paper carefully.

Buttercream: In a small heavy saucepan, dissolve sugar in 1/3 cup
water over moderate heat, stirring. Bring mixture to a boil, and boil it
until it registers240f on a candy thermometer.

In a large bowl with an electric mixer, beat eggs until they are frothy.
Add sugar syrup in a thin stream, beating, and beat the mixture until it is
cool. Beat in the butter, one Tbsp at a time. Beat in expresso powder and
a pinch of salt. Beat the buttercream until it is combined well. If
necessary, chill the buttercream, covered, until it is firm enough to
spread.

Ganache: In a large heavy saucepan, bring cream just to a boil and
remove from heat. Add chocolate and stir until it is smooth. Transfer
mixture to a bowl and chill, covered, stirring occasionally, until it is
cool and thickened. Do not let it solidify. Beat the mixture until it
just forms soft peaks, but do not overbeat.

Assembly: Force preserves through a fine sieve into a bowl. Transfer
the cake layers to a work surface. Trim edges and halve each layer
lengthwise. On a serving plate, arrange one layer, spread with a third of
the preserves, and spread a third of the ganache over the preserves. Top
with another layer and proceed with the preserves, ganache and cake in the
same manner, ending with a cake layer on top. Spread the sides and top of
the cake with a thin layer of buttercream an chill for 30 minutes. Spread
on additional buttercream, leaving about 1/3 cup to make rosettes. With a
pastry comb or tines of a fork, score the buttercream lengthwise. Draw the
back of a knife crosswise across the scored buttercream at intervals.
Transfer the remaining buttercream to a small pastry bag fitted with a
decorative tip. Pipe rosettes on top of the torte along the long sides and
intersperse the rosettes with chocolate coffee beans. Chill.

Remove from refrigerator about 30 minutes before serving.

a 1989 Gourmet Mag. favorite

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