Archive for November, 2019

German Chocolate Crinkle Cookies

Recipe

1 Nov

Title: GERMAN CHOCOLATE CRINKLE COOKIES
Categories: Cookies, Ethnic, German
Yield: 48 servings

1 pk Pillsbury Plus German
– chocolate cake mix
1/2 c Instant Mashed potato flakes
1 ts Cream of tartar
1 ts Cinnamon
3/4 c Butter/margarine , melted
3 tb Milk
1 Egg
1/2 c Chopped nuts
1/4 c To 1/2 c sugar

————————-FROSTING————————-
1 c Powdered sugar
2 ts Unsweetened cocoa
1 tb Soft margarine or butter
1 tb To 2 tb milk

Heat oven to 350. Combine first 7 ingredients; blend
well. Stir in nuts. Let stand 5 minutes. Drop by
rounded teaspoonfuls into sugar; gently toss until
sugar coated. Place 2 inches apart on ungreased cookie
sheets.

Bake at 350 for 8 to 10 minutes. (Cookies will be
soft in center.) Cool 1 minute; remove from pans.

If desired, frost cookies. Combine frosting
ingredients; blend until smooth. Spread on cooled
cookies. Yield: 4 to 5 dozen. HIGH ALTITUDE — above
3500 feet: bake at 375 for 10 to 12 minutes. From:
Pillsbury America’s Bake-off, 1978.

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Filed under: Cheese

Southern Chocolate Pecan Pie

Recipe

1 Nov

Southern Chocolate Pecan Pie

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pies Chocolate
Nuts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Unbaked 9″ pie shell
4 ounces Sweet cooking chocolate
3 tablespoons Butter or margarine
1 teaspoon Instant coffee granules
1/3 cup Sugar
1 cup Light corn syrup
3 Eggs — slightly beaten
1 teaspoon Vanilla
1 cup Pecans — chop coarse
—–TOPPING—–
1 teaspoon Instant coffee granules
1/2 cup Heavy cream
1 tablespoon Sugar
1/4 teaspoon Vanilla

Melt chocolate; stir in coffee. Remove from heat.
Combine sugar and syrup in another pan. Bring to a boil, stirring until sugar
is dissolved. Reduce heat and boil gently for 2 minutes, stirring occasionally.
Remove from heat and add the chocolate mixture. Pour slowly over eggs, stirring
constantly. Stir in vanilla and pecans. Pour into pie shell. Bake at 375~ for
45-50 minutes or until filling is completely puffed across top. Cool and
garnish with the topping and pecan halves if desired. Coffee-flavored Topping:
Combine the coffee granules, heavy cream, sugar and vanilla in a chilled bowl.
Whip just until soft peaks form. 1 cup.

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Filed under: Misc Recipes

Streusel Apple Muffins

Recipe

1 Nov

STREUSEL APPLE MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
*INGREDIENTS*
1 1/4 c Flour, all purpose
1 c Quick or old-fashioned oats,
-uncooked
1/4 c Firmly packed brown sugar
2 ts Baking powder
1/2 ts Cinnamon
1/2 ts Baking soda
1/2 ts Salt
1 c Milk
1/4 c Margarine or butter, melted
1 Egg
1/2 ts Vanilla
1 Medium apple, finely chopped
—–TOPPING—–
1/3 c Quick or old-fashioned oats,
-uncooked
1/4 c Flour, all-purpose
1/4 c Brown sugar, firmly packed
1 t Cinnamon
1/4 c Margarine or butter

Calories per serving: Number of
Servings: 12 Fat grams per serving:
: Approx. Cook Time: 18 Cholesterol per
serving: Marks:

*DIRECTIONS*

Heat oven to 425F. Grease bottoms only of 12 medium
muffin cups or line with paper baking cups. Combine
dry ingredients. Add milk, margarine, egg and
vanilla, mixing just until dry ingredients are
moistened; stir in apple. Fill prepared muffin cups
3/4 full.

Topping:

Combine dry ingredients; cut in margarine until
crumbly. Sprinkle evenly over batter. Bake 18-20
minutes or until deep golden brown. Serve warm.

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Filed under: Misc Recipes

Minty Cucumber Soup

Recipe

1 Nov

Title: Minty Cucumber Soup
Categories: Polkadot, Epona, Soups/stews
Yield: 6 Servings

7 sm Cucumbers, peeled, halved,
-and seeded
1 Clove garlic, minced
2 c Chicken broth
3 c Plain low-fat yogurt
2 ts Salt (or to taste)
1 ts White pepper (or to taste)
1 1/4 c Fresh mint leaves
1 ts Lemon juice
3 Radishes, finely chopped
6 Sprigs mint

Cut 6 of the cucumbers into 1 inch pieces. Cut the remaining
cucumber into 1/4-inch dice and reserve. Combine 6 cucumbers and
garlic in food processor and process for 30 seconds. Add next 6
ingredients and process until smooth. Pass mixture through food mill
or fine mesh strainer into a mixing bowl. Chill, covered, for 3
hours. To serve, ladle into individual bowls. Garnish with radishes,
reserved cucumber, and a sprig of mint. Serves 6 from “The New Basics
Cookbook” by Julee Rosso Sheila Lukins:

* The Polka Dot Palace BBS 1-201-822-3627 Posted by EPONA

MMMMM

Filed under: Cookies

Wild Rice Red Onion Soup

Recipe

1 Nov

WILD RICE RED ONION SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soup Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Raw wild rice
1 t Salt
2 lb Red onions
3 tb Olive oil
1 tb Sugar
2 tb Unsalted butter
1 t Crushed dried rosemary
1/2 ts Freshly ground black pepper
1/2 c Dry white wine
1 qt Chicken stock
1 c Parmesan cheese — freshly
-grated

1. Wash the wild rice by placing it in a 1-quart
saucepan filled with water. Stir the rice around in
the water until the liquid darkens. Drain the rice
through a sieve.
Rinse the saucepan and add 1-1/2 cups of water and
1/2 teaspoon of the salt. Bring to a boil and add the
rice. Turn the heat to low, cover the saucepan, and
simmer for 30 to 35 minutes until the liquid has
evaporated.
Check the rice several times while it is cooking
and fluff it with a fork. Set aside, still covered,
until it is time to add it to the soup.

2. Peel and slice the onions. They should be about
1/8″ thick. Slice them on the bias to avoid rings.

3. In a 2-quart saucepan, heat the olive oil. Add
the onions and the remaining 1/2 teaspoon of salt.
Toss to coat the onions with the oil. Cover, and over
low heat, “sweat” the onions for 20 minutes. During
this time, the onions will become limp and give off
their liquid.

4. Remove the cover and turn the heat to medium. Add
the sugar, butter, rosemary, and black pepper. Toss
to mix. Continue cooking uncovered foir another 15
minutes or so until the onions are very lightly
browned. Begin warming your soup plates.

5. Increase the heat and add the wine. Bring to a
full simmer and cook until the wine has almost
evaporated. Stir to make sure that the onions do not
burn.

6. Add the chicken stock, cover, and simmer for 10
minutes. Just before serving, add the wild rice and
cook only long enough to heat the rice.

7. Serve the soup in heated soup plates, sprinkling
each serving with 2 tablespoons of the Parmesan cheese.

_The Country Gourmet Cookbook_ Sherrill Gil Roth,
1981 Workman Publishing Company ISBN 0-89480-188-0
Typos by Jeff Pruett Received by post from Gail
Dale Shipp / Baltimore Cooking Echo Picnic ’95

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Filed under: Greek, Lamb Mutton

You are currently browsing the House Of Munch blog archives for November, 2019.

House Of Munch

Archive for November, 2019

German Chocolate Crinkle Cookies

Southern Chocolate Pecan Pie

Streusel Apple Muffins

Minty Cucumber Soup

Wild Rice Red Onion Soup

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