Recipes published in ‘Brand Name’

Lemon Squares

Recipe

13 Jun

Lemon Squares

Recipe By : Martha Giddens Nesbitt
Serving Size : 32 Preparation Time :1:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup butter — melted
2 cups all-purpose flour — plus 4 tablespoons
1 cup confectioner’s sugar — ,scant cup
4 eggs
2 cups sugar
1 teaspoon baking powder
6 tablespoons fresh lemon juice

1. Combine the butter, 2 cups of flour and 1 cup of confectioner’s sugar. With
floured hands, pat the mixture into a 9X13 baking pan. Bake at 350 F for 20
minutes.
2. Beat together the eggs, sugar, baking powder, remaining flour and lemon
juice. Pour this mixture over the cooled crust and bake at 350 F for an
additional 30-35 minutes, until filling appears set.
3. Cool, then sprinkle with additional powdered sugar before cutting into
suares.

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Filed under: Brand Name, Fish, Soups

Wild Mushroom Broth (Mf)

Recipe

24 Nov

Wild Mushroom Broth (Mf)

Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6615
Serving Size : 2 Preparation Time :0:00
Categories : Broth-Ss Categories

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 ounce dried porcini
1 cup warm water
2 tablespoons minced shallots
1 tablespoon olive oil
1/4 pound mixed wild and domestic mushrooms or one — all but
2 domestic
— or the other — mushroom caps cut
— into thin slices
2 cups chicken broth
salt and pepper

Set porcini and warm water in a skillet and bring to a simmer; let
mushrooms soak for 20 minutes or until tender. (Take advantage of this time
to make your scallop and raddichio salad.)

Drain the soaked porcini and rinse them to remove any grit and chop. Strain
soaking liquid through a paper lined sieve to remove any grit; reserve.

Saute shallots in 1 tablespoon olive oil. Add all but the reserved mushroom
caps, cover and cook over low heat or until mushrooms are tender. Add
minced soaked porcini, reserved liquid and broth; bring to a simmer and
season to taste; garnish with sliced raw mushroom.

Yield: 2 servings

Busted for you by Gail Shermeyer <4paws@netrax.net>

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Filed under: Brand Name, Breadmaker, Desserts, Nuts

Sweetheart Cookie Puzzle

Recipe

23 Aug

Sweetheart Cookie Puzzle

Recipe By : matejka@bga.com (Anita A. Matejka)
Serving Size : 1 Preparation Time :0:15
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c margarine — softened
1 c granulated sugar
2 tsps vanilla
2 c rolled oats — uncooked
1 1/4 c unbleached flour
2 c M Ms plain chocolate candy

Preheat oven to 350. Lightly spray 2 baking sheets with cooking spray; set
aside. In a mixing bowl, combine margarine, sugar, and vanilla. In another
mixing bowl, combine oats and flour. Mix wet ingredients with dry
ingredients just until moistened. Divide dough in half. Pat each half of
dough into heart shape about 1/4″ thick on prepared baking sheets. To
decorate, gently press M M’s into dough in a pattern or phrase of your
choice. With a sharp knife, cut through dough to form 10 random shapes. Do
not separate. Bake for 18 minutes or until lighly browned. Carefully cut
through pieces again to separate. Cool 5 minutes on baking sheet. Remove
and cool completely on wire rack.

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NOTES : The serving size depends on how big you decide to cut out the
shapes. This recipe makes two 10″ heart shaped cookie puzzles.

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Filed under: Brand Name, Breads, Desserts, Fruits, Muffins

Savannah Crispy Wafers

Recipe

8 Feb

Title: Savannah Crispy Wafers
Categories: Snacks
Servings: 6

1 1/2 c Flour
1/4 ts Baking soda
Salt to taste, if desired
4 tb Chilled butter, cut into
-cubes
1/2 c Yogurt
2 tb Sugar or grated Parmesan

1. Combine the flour, baking soda and salt in the container of a food
processor. Start blending while adding the butter cubes. Continue
blending while adding the yogurt. Remove the dough and wrap it in wax
paper or plastic wrap. Chill thoroughly.

2. Preheat the oven to 400 degrees.

3. Lightly flour a clean surface. Break off pieces of the dough and roll
then into 10 to 12 rounds, each about 1 inch thick. Place each round on
the floured surface and roll until paper-thin. Sprinkle with sugar or
Parmesan cheese. Transfer the rounds to a baking sheet and bake 5 minutes.
Turn off the heat and let stand until the wafers are crisp and lightly
browned. Remove from the oven and let cool before serving.

Yield: 10-12 wafers.

From: Craig Claiborne’s Southern Cooking

MMMMM

Filed under: Brand Name, Breadmaker, Desserts

Krumkaker (Curled Cakes)

Recipe

6 Sep

Title: KRUMKAKER (CURLED CAKES)
Categories: Desserts
Yield: 12 servings

1/2 c Dairy sour cream, whipped
1 ea Egg yolk
2 tb Sugar
1 dr Lemon extract
1/2 c All-purpose flour

Combine all ingredients in order given. Put 1
teaspoon of batter in the center of a preheated
krumkake pan. Close the lid and cook for a few
minutes, turning the pan once to brown on both sides.
Roll the cake while still hot around the handle of a
wooden cooking spoon. Makes 12 to 16.
Note: These pans can be bought in specialty hardware
stores. Source: Woman’s Day Encyclopedia of Cookery,
Vol. 8:

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Filed under: Brand Name, Breadmaker, Desserts, Electric, Whole Wheat

Brandied Chocolate Truffles

Recipe

28 Sep

Brandied Chocolate Truffles

Recipe By :
Serving Size : 26 Preparation Time :0:00
Categories : Candies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup Whipping cream
3 tablespoons Unsalted butter
1/2 pound Bittersweet chocolate — OR- semisweet chocol
Chopped
2 tablespoons Cognac or other brandy
3/4 pound Bittersweet chocolate — OR- semisweet chocol
chopped

Bring whipping cream and unsalted butter to simmer in heavy medium saucepan.
Re
duce heat to low. Add 1/2 pound bittersweet chocolate and stir until melted.
M
ix in 2 tablespoons Cognac. Let stand at room temperature until firm enough to
mound on spoon, about 3-1/2 hours.

Line cookie sheet with foil. Spoon truffle mixture by rounded tablespoons
onto
prepared cookie sheet, spacing apart. Chill until firm, about 1 hour.

Roll 1 truffle between palms of hands into ball. Place on same sheet.
Repeat with remaining truffles; refrigerate. Melt 3/4 pound chocolate in top
of
double boiler over simmering water, stirring frequently until smooth. Remove
f
rom over water. Grasp 1 truffle between thumb and index finger. Dip into
choco
late, coating completely. Shake gently to remove excess chocolate. Place on
sa
me sheet. Repeat dipping with remaining truffles. Refrigerate until firm,
abou
t 30 minutes. Remove truffles from foil. (Can be prepared 1 week ahead.
Refri
gerate in airtight container.) Serve cold.

Source: Bon Appetit – June 1991 Typed for you by Karen Mintzias

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NOTES : Kathy’s note. Try putting truffle on tooth pick to dip in the
chocolate.

Filed under: Brand Name, Breads, Fruits

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House Of Munch

Recipes published in ‘Brand Name’

Lemon Squares

Wild Mushroom Broth (Mf)

Sweetheart Cookie Puzzle

Savannah Crispy Wafers

Krumkaker (Curled Cakes)

Brandied Chocolate Truffles

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