MARSHALL FIELD’S CINNAMON CRUNCH MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins Desserts
Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–MUFFINS—–
2 1/3 tb BUTTER
2 1/3 tb MARGARINE
1 c SUGAR
1 ea LARGE EGGS
1/2 c SOUR CREAM
2 c SIFTED CAKE FLOUR
1/2 ts SALT
1/2 ts BAKING POWDER
1/4 ts NUTMEG
—–CINNAMON CRUNCH—–
4 1/3 tb BUTTER
2/3 c BROWN SUGAR
1 c CHOPPED PECANS
1/2 c FLOUR
1 tb CINNAMON

PREHEAT OVEN TO 350 DEG F. IN A LARGE BOWL, CREAM THE
BUTTER, MARGARINE, SUGAR. CREAM UNTIL LIGHT AND
FLUFFY. BLEND IN THE EGGS. IN A BOWL, COMBINE SOUR
CREAM AND BAKING SODA. SET ASIDE. SIFT CAKE FLOUR,
SALT, BAKING POWDER AND NUTMEG TOGETHER. ADD FLOUR
MIXTURE AND SOUR CREAM TO BUTTER MIXTURE. DO NOT OVER
MIX. IN A LARGE BOWL, COMBINE CRUNCH MIX INGREDIENTS
WITH A PASTRY BLENDER. MIX WELL. FOLD IN 1/2 CUP
CRUNCH MIX WITH MUFFIN MIX. SPOON INTO PAPER CUP LINED
MUFFIN TINS. FILL A LITTLE OVER HALF FULL. SPRINKLE
REMAINING CRUNCH MIX OVER THE TOP. BAKE FOR 25 MINUTES
OR UNTIL GOLDEN BROWN. MAKES 12 MUFFINS.

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COCKTAIL BISCUITS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/8 c Flour, unbleached
3 tb Baking powder
1 3/4 c Unsalted butter
1/4 c Plus 2 tb Crisco
1 1/2 c Milk
3 c Minced fresh mushrooms
6 Shallots, minced
1 3/4 c Ham, finely chopped
7 Green onions, finely chopped
1/2 ts Salt
1/4 ts Black pepper
—–—–
—–HERB CREAM CHEESE INGREDIENT—–
16 oz Cream cheese
3 tb Half and half
1/4 c Chopped fresh dillweed
3 Cloves garlic
1 1/2 ts Fresh chives
1/4 ts Hot sauce
1/4 ts Black pepper

Biscuits: Combine flour, baking powder, and 1 teaspoon salt. Cut in 1 1/2
cups butter and shortening with pastry blender until mixture looks like
corn meal. Add milk stirring until mixture forms a dough. Cover with
plastic wrap. Chill 8 hours. Put remaining 1/4 cup cup butter in a large
skillet. Cook over medium heat until butter melts. Saute’ mushrooms and
shallots in butter until tender. Add ham, onions, 1/2 teaspoon salt and
pepper. Cook 4 minutes. Combine dough and mushroom mixture, kneading
until well blended. Shape dough into 1 inch balls and put on greased
baking sheets. Press thumb into each biscuit. Bake 12 to 14 minutes at 450
degrees or untill brown. Let cool and spread 1 teaspoon Herb cream cheese
mix onto each indention. Yields 8 dozen.

Herb Cream Cheese: combine cream cheese, half and half in a medium bowl,
stirring well. Add other ingredients and mix well. Cover and chill 8 hours
to mix flavors. Yields 2 cups.

Note: This recipe appeared in the Waycross (Georgia) Journal-Herald 17th
Annual Cookbook November 16, 1990 and was submitted by Ms. Lorraine Jacobs
of Nahunta, Georgia.

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Title: Creamy Cheesecake (The Birthday Cheesecake)
Categories: Cheesecakes
Yield: 14 Servings

4 pk (8 oz. ea) cream cheese
2 ea Med eggs
1 c Sugar, less 2 Tbsp.
1 ts Vanilla
2 tb Cornstarch
1 c Sour cream
1 ts Almond extract
Crust:
2 c Graham cracker crumbs
1 ea Stick of butter, melted
2 tb Sugar (from above cup)

For crust: Mix the 2 T sugar with crumbs. Add melted butter. Place in a
9″ springform pan. (Mixture will go at least 1″ up the sides.) Chill
this crust in the freezer while you make the filling.

Filling: Preheat oven to 450. Beat the cream cheese with sugar, eggs,
vanilla and cornstarch. (A food processor works great for this.) Blend
until very smooth. Add the sour cream and almond extract.

Pour into the chilled crust.

Bake 10 minutes. Reduce temperature to 200 and bake for 45 minutes more.
Now turn off the oven completely and leave cheesecake in with the door
slightly ajar for 2 or 3 more hours.

Chill.

This is the creamiest cheesecake we’ve ever had!!

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SPICED BEET PUREE WITH WALNUT OIL

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 md Beets, with 1″ stem attach
2 lg Garlic cloves, unpeeled
2 ea Bay leaves
4 ea Cloves
4 ea Allspice berries
1 t Walnut oil
2 ts Kosher salt

Preheat the oven to 400F. Place the beets, garlic, bay
leaves, cloves, and allspice on a large double sheet
of aluminum foil. Wrap up into a package. Roast until
the beets are tender, about 2 hours. Discard the bay
leaves, cloves, and allspice berries. Remove the stems
from the beets and slip off the skins. Transfer the
beets to a food processor and process until smooth.
Stir in the walnut oil and the salt. Divide among 4
plates and serve immediately.

“A Well Seasoned Appetite” Posted by Dan Klepach

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Title: Mocha Cookies
Categories: Cookies
Yield: 36 servings

1/2 c Butter 1 ts Baking powder
3/4 c Sugar 1/2 ts Salt
1/4 c Packed brown sugar 1/2 ts Cinnamon
1 ea Egg 2 ts Vanilla
1 1/2 c Flour 1 c Finely chopped walnuts
2 tb In. coff. powder No crystals 12 oz Semi-sweet chocolate chips

1. Preheat oven to 350. Cream butter. Add both sugars and beat well. Add
egg and mix well. Add flour, coffee powder, baking powder, salt, cinnamon,
vanilla, and 1/2 c walnuts. Mix well. Wrap dough in wax paper and chill
thouroughly in refrigerator (at least two hours).
2. Remove dough from refrigerator. Using rounded teaspoonfuls of dough,
shape into balls using palms of hands and place 2 inches apart on an
ungreased cookie sheet. Bake 12-15 minutes.
3. Remove cookie sheet from oven and working quickly place 3-4 chocolate
chips in the center of each hot cookie. When chocolate has softened,
spread over top and sprinkle with balance of walnuts. Remove to wire rack
and cool.
from: _Cookiemania_

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QUINCE MARMALADE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Condiments

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 1/3 lb Quinces
1 Orange
4 1/2 lb Sugar
1 c Orange juice
2 c Water

Wash, quarter, and core quinces. Quarter, seed, but
do not peel orange. Put quinces and orange through
food chopper. Add sugar, water, and orange juice.
Simmer slowly, stirring frequently, until juice sheets
from spoon. The Household Searchlight

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WINED FISH CHUNKS IN BROTH

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Oily fish, such as mackerel
2 ts Salt
1/2 c Good quality dry white wine
3 c Chicken stock
1/2 ts Ginger root, minced
1/4 ts Salt
4 Napa cabbage leaves
2 Scallions
2 Cubes hard beancurd
1 tb Cooked salad oil
1/2 ts Ground white pepper

Marinating: Have fishmonger clean fish, discard head and fins. Wash fish,
cut across fish in 1 1/2″ sections. Mix salt and white wine in bowl. Add
fish chunks; rub with marinade; cover bowl; refrigerate for 6 hours. After
2 hours, turn fish to mix with marinade.

Preparations: Wash cabbage; slice leaves down middle, then in 2″ sections.
Rinse beancurd; cut into 1″ cubes. Wash, trim and shred scallions, greens
and all. Peel and mince ginger. Heat salad oil to point of smoking. Remove
from heat; reserve.

Cooking: Rinse fish chunks, drain. Heat chicken stock, beancurd, ginger
and salt in sauce pan. Reduce heat, cover pan, and simmer for 10 minutes.
When you are ready to add fish and cabbage, turn up heat to boil; add fish
and cabbage when liquid boils; cover pan. Fish and cabbage are cooked in
about 3 to 5 minutes – cabbage leaves will be bright lime green.

Ladle fish, cabbage and beancurd into warm shallow serving bowl; add soup.
Garnish with cooked oil, minced scallion and pepper. Serve.

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Pizzelle

Recipe By : Auntie Rose DeFebbo
Serving Size : 16 Preparation Time :0:00
Categories : 1 Cookies
Holidays Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups butter
4 cups sugar
1 dozen eggs
3 teaspoons baking powder
8 cups flour
pinch salt
1 teaspoon vanilla extract
1 shot whiskey

1) Melt butter, add sugar. Beat well and add egg yolks and vanilla. Add
whiskey and mix.
2) Mix flour and baking powder and slowly add to egg mixture.
3) Beat egg whites until stiff. Fold intoflour mixture. Dough should not be
sticky. Add enough flour so batter will drop from floured spoon (not more
than 1 cup of flour)
4) Refrigerate dough overnight to make it easier to handle.
5) Use a pizzelle iron to make these cookies. Makes 16 dozen cookies.
Source: Auntie Rose Mollis DeFebbo

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SPANISH GARLIC SOUP #1 (SOPA DE AJO CALDOSA)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Olive oil
6 Garlic cloves
1 t Spanish ground red pepper
6 lg Eggs
8 sm Breads cubed
4 c Water
Salt

Fry the garilc in the oil until it is golden brown.
Put the bread with the garlic and fry until it is
crispy. Put the red pepper and cover with the water.
Put the salt in. Let it boil for 10 minutes. Beat the
eggs and put them in the boiling soup. Mix well and
serve hot.

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Title: Raisin and Bran Cookies
Categories: Cookies
Yield: 48 servings

1 c Margarine; softened
2 Egg whites; whipped
1 ts Vanilla
2 c Unbleached flour
1 c Bran; unprocessed
1 c Brown sugar; packed
1/2 ts Baking soda
1 c Raisins
1/2 ts Cinnamon
1/2 ts Nutmeg
1/4 ts Salt

Recipe by: Anita A. Matejka
Preparation Time: 0:15
Preheat oven at 375. Prepare baking sheet with cooking spray and flour.
In a mixing bowl, combine margarine, egg whites, and vanilla. In another
mixing bowl, combine flour, bran, sugar, baking soda, raisins, cinnamon,
nutmeg, and salt. Mix wet ingredients with dry ingredients just until
until moistened. Drop dough by heaping teaspoons onto prepared baking
sheet. Bake for 14 to 16 minutes or firm to the touch.

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