Title: Cinnamon Orange Butter
Categories: Butters
Yield: 1 cup

1/2 c Butter, at room temperature
1 Grated peel of orange
2 tb Orange juice concentrate
2 tb Brown sugar
1/2 t Cinnamon

Cream together all ingredients.

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Title: Creamy Smooth Peanut Butter Cookies
Categories: Cookies, Peanut butt
Yield: 12 servings

1 c Butter or margarine
1 1/2 c Creamy peanut butter
1 c Granulated sugar
1 1/2 c Brown sugar; packed
2 lg Eggs
2 ts Vanilla extract
1 ts Salt
1 ts Baking soda
2 c Unbleached all-purpose flour

Cream the butter and peanut butter. Beat in the
sugars, blending well. Add the eggs, vanilla, salt,
baking soda and flour and mix well. Drop by spoonfuls
onto a greased cookie sheet. Bake in a preheated 350
Degree oven for 10 to 12 minutes

Yield: About 5 dozen cookies

—–

Sponge Cake (Pan di Spagna)

Recipe By : COOKING LIVE SHOW #CL8735
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 large eggs — separated
1 teaspoon vanilla extract
3/4 cup sugar
1/2 cup all-purpose flour
1/2 cup cornstarch
Pinch salt

Butter and line with parchment paper a 9-or 10-inch round
cake pan that is 2 inches deep.

In a medium mixing bowl, whisk the yolks with the vanilla.
Whisk in half the sugar and continue to beat until very
light and frothy, about 5 minutes, either by hand, with a
hand mixer set at medium speed, or in a heavy-duty mixer
fitted with the whip.

Combine the flour and cornstarch and sift once to aerate.
In a clean, dry bowl, beat the egg whites with the salt
until they hold a very soft peak, either by hand, with a
hand mixer set at medium speed, or in a heavy-duty mixer
fitted with the whip. Beating faster, add the remaining
sugar in a very slow stream, beating until the egg whites
hold a firm peak.

Fold the yolk mixture into the whites with a rubber spatula.
Sift the flour and cornstarch over the eggs in 3 additions,
folding them in gradually. Do not overmix the batter.

Pour the batter into the prepared pan and smooth the top.
Bake at 350 degrees for 30 to 40 minutes, until it is well
risen and feels firm when pressed gently with the palm of
your hand. Immediately loosen the layer from the side of
the pan with a small knife or spatula. Invert the layer onto
a rack and leave the paper stuck to it. Turn the layer right
side up and cool it on a rack.

Unless you are going to use the layer within a few hours,
double-wrap tightly in plastic and keep in the refrigerator
up to 5 days, or freeze.
Yield: 1 9- or 10-inch layer cake

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NOTES : (Courtesy of Nick Malgieri

Dump Cake

Recipe By : Karen Sanburn
Serving Size : 1 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 20 oz. can pie filling — any flavor
1 20 oz. can crushed pineapple
1 box cake mix — any flavor
8 oz. pecans — chopped
2 sticks butter or margarine

Put pie filling and pineapple in bottom of 9×13″ baking pan. Stir together.
Sprinkle cake mix on top. Cut up butter and dot over cake mix, making sure
to get in corners of pan. Sprinkle pecans on top. Bake at 350 degrees for
45 minutes or until brown.

Refrigerate any leftovers.

– – – – – – – – – – – – – – – – – –

NOTES : Extremely easy , and very good.

Peanut – Butter Crisscrosses

Recipe By : Key Gourmet CD Rom
Serving Size : 4 Preparation Time :0:00
Categories : Cookies And Bars

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup margarine*
1/2 cup granulated sugar*
1 cup brown sugar
2 eggs
1 teaspoon vanilla
1 cup peanut butter
2 1/2 cups flour
2 teaspoons soda
1/2 teaspoon salt

Cream margarine, sugars, eggs and vanilla. Stir in peanut butter. Sift dry in
gredients; stir into creamed mixture. Roll into balls (rounded teaspoon). Plac
e on non-stick treated cookie sheet. Press with back of floured fork to make c
risscross. Bake at 350 degrees about 10 minutes.

*1/2 cup margarine and 1/2 cup sugar has been removed from this recipe.

T4544 Records

busted by sooz

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Mocha Sundae Pie

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Pies Ice Cream
Freezer Alcohol
No-Bake

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
18 Oreo cookies
1/3 cup Unsalted butter — melted
2 ounces Unsweetened chocolate
2 tablespoons Unsalted butter
1/2 cup Sugar
7 ounces Evaporated milk
1 quart Coffee or mocha almond — fudge ice cream; sof
1 cup Heavy cream
2 tablespoons Powdered sugar
2 tablespoons Kahlua
1/2 cup Nuts — chopped

Lightly butter a 9″ springform pan. Crush the cookies.
Stir in the melted butter and mix well. Press into the prepared pan. Chill
until firm. In a heavy saucepan, melt the chocolate with the butter over low
heat. Stir in the sugar. Slowly pour in the evaporated milk. Cook over high
heat for 5 to 10 minutes, or until thickened. Transfer to a bowl. Chill in the
freezer until the ice cream is firm. Spread with the chocolate sauce. Return to
the freezer. Whip the cream with the sugar and Kahlua until firm. Spread over
the pie.
Sprinkle with the chopped nuts. Freeze until firm, about 4 hours. Let stand for
5 minutes before serving.

– – – – – – – – – – – – – – – – – –

GREEK POTATO SALAD

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables Greek

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Round Red OR White
Potatoes
5 c Water
Purple Onion Rings
1/2 c Coarsely Chopped Cucumber
5 Cherry Tomatoes, Halved
1 sm Clove Garlic
1/4 c Plain Low Fat Yogurt
2 tb Crumbled Feta Cheese
1/4 ts Dried Oregano,
1/8 ts Dried Rosemary Crushed
1/8 ts Pepper
4 Ripe Olives
1 tb Chopped Fresh Parsley

Combine Potatoes 5 C. Water in A Large Saucepan;
Bring To A Boil. Cover, Reduce Heat Simmer 15 Min.
OR Till Tender. Drain Potatoes Chill. Cut Potatoes
Into 3/4 in. Cubes. Combine Potatoes, Cucumber,
Tomatoes in A Large Bowl. Set Aside.Drop Garlic
Through Chute in Processor With Processor Running.
Process About 3 Sec. OR Until Garlic Is Finely
Chopped. Add Yogurt Feta Cheese, Oregano Rosemary.
Process Until Smooth. Add Yogurt Mixture To Reserved
Potato Mixture; Toss Gently To Coat. Garnish With
Parsley, Olives Onion Rings If Desired. Cover
Chill Thoroughly. (Fat 1.3. Chol. 5.)

– – – – – – – – – – – – – – – – – –

Title: Piroshki
Categories: Polish, Pies, Ceideburg 2
Yield: 1 servings

MMMMM—————————PASTRY——————————–
1/2 lb Cream cheese, softened
1/2 lb Sweet but butter, softened
2 c Flour

MMMMM————————–FILLING——————————-
3 tb Butter
2 c Fresh mushrooms, finely
-chopped
1 sm Onion, minced
1/3 lb Lean ground pork
1 ts Salt
Freshly ground black pepper
3 tb Fresh dill, chopped, or 1
-tablespoon dried
2 tb Tomato paste
2 tb Dry sherry
1/3 c Sour cream

Pastry: Combine cream cheese and butter; mix well. Add flour and mix
thoroughly . Form into 2 balls, wrap in waxed paper and refrigerate
for at least 2 hours.

Filling: In a large frying pan, heat 2 table spoons butter over
moderately high heat. Add mushrooms and onion, saute, stirring, for
about 1/2 minute. Remove mixture; set aside.

In the same pan, heat 1 tablespoon butter, add pork; brown quickly.
Drain off liquid and discard. Add salt, pepper, dill tomato paste
and sherry; simmer over low heat for about 10 minutes, stirring
frequently.

Add mushrooms and simmer another few minutes. Remove from heat, stir
in sour cream and mix well. Chill for 2 to 3 hours.

Assembly: Roll out chilled dough. Cut into 2-inch circles. Place 1
tablespoon chilled filling in each circle and fold over to close.
Seal edges with tines of fork.

Place piroshkis on an ungreased baking sheet; bake in a 350F oven for
12 to 15 minutes, or until light golden brown. Let stand for a few
minutes before serving. Serve hot or at room temperature.

Makes about 24.

Adapted from “Ethnic Cuisine ” by Elizabeth Rozin.

From the San Francisco Chronicle, 8/10/88.

Posted by Stephen Ceideberg; November 11 1992.

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1 part Tequila
1 part Amaretto di Saronno (your proportion may vary)
on the rocks

Mix.

Title: Sandcake (Sandkage)
Categories: Danish, Cakes, Ceideburg 2
Yield: 1 servings

1 1/4 c Butter
1 1/4 c Sugar
3 Eggs
1 c Flour
1 c Potato flour
3/16 c Rice flour
1 ts Vanilla extract

I was getting ready to ship off the Danish cookbook to Ted when I
remembered that you had asked for a recipe for Danish pastry. Here’s
a gen-u-wine one, several variations and a short recipe for Sand Cake
that got snagged with the Danish recipe.

Mix the butter and sugar, add the eggs one at a time, and finally the
sifted flour and vanilla extract. Bake in a moderate oven about 1
hour, or until golden brown. If baked only 45 min. the cake will be
underdone but tastier.

From “Danish Cookery” by Suzanne, Andr. Fred. Host Son,
Copenhagen, 1957.

Posted by Stephen Ceideberg; May 13 1993.

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