Title: WOK CAKE
Categories: Cakes
Yield: 1 servings

1 Pkg cake mix
1 9″ cake pan

Preheat wok over medium heat. Divide package cake mix
in half and mix according to recipe. Lightly grease
and flour one 9″ cake pan. Pour cake mixture into pan.
Set the pan in the wok. Cook for the time suggested in
the recipe. DO NOT LIFT LID WHILE COOKING. Cook one
layer at a time.

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Individual Berry Cobblers

Recipe By : COOKING LIVE CL8709
Serving Size : 8 Preparation Time :0:00
Categories : Cooking Live Desserts
Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
For pastry stars:
2 Sheets frozen puff pastry — thawed
1 Large egg yolk
1 Tablespoon water
For berry mixture:
1/3 Cup water
3 Tablespoons fresh lemon juice
3 1/2 Tablespoons cornstarch
5 cups fresh blackberries — about 5 half-pints
5 cups fresh raspberries — about 4 half-pints
2 1/2 cups sugar or to taste
Accompaniment:
Ice cream

Preheat oven to 400 degrees.

Make pastry stars:
Mix together the egg yolk and water and reserve.
Lightly flour rolling pin and work surface.Roll pastry sheets
into a 14×13-inch rectangle. Using star shaped cutter (any size)
cut out 24 stars. Divide evenly,in a single layer,between 2 baking sheets,
in one layer. Place in freezer for 5 minutes.

Remove baking sheets from freezer. Brush each pastry star
lightly with some egg wash.Bake in middle and lower third of oven about 5
minutes. To bake evenly switch baking sheets and continue to bake until
stars are puffed and golden brown,about 5-10 minutes more.
Transfer to a rack and let cool completely. (Pastry stars may be made 2
days ahead.Store in a sealed plastic bag at room
temperature.)
Make berry mixture:

In a large bowl whisk the water, lemon juice, and cornstarch
until combined well. Add berries and sugar, tossing gently.
Divide berry mixture evenly into eight 1 1/2-cup shallow
ramekins.Put into 2 shallow baking pans. Bake berries in middle and lower
thirds of oven 25 minutes and cool slightly.

Top cobblers with stars and a scoop of ice cream. Serve hot or warm.

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Title: Chocolate Meringue Puffs
Categories: Cookies
Yield: 42 cookies

6 oz Semi-sweet chocolate pieces
2 Egg whites
1 ds Salt
3/4 c C and H Powdered Sugar
— unsifted
1/2 ts White vinegar
1/2 c Chopped walnuts

Melt chocolate over low heat. Set aside. Beat egg whites with salt until
foamy. Gradually add sugar beating continuously until stiff and glossy.
Beat in vinegar and vanilla. Fold in melted chocolate and nuts. Drop by
teaspoonfuls on ungreased cookie sheet. Bake in 350-degree oven 10
minutes. Cool on rack. Makes about 3-1/2 dozen cookies.

Reprinted with permission from:
Powdered Sugar Cookies from the C and H Sugar Kitchen
by Jean Porter
Electronic format by Karen Mintzias

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Title: Christmas Cookie Kringle
Categories: Cookies
Yield: 1 servings

-miles kimball
3 Hard-boiled egg yolks
4 tb Shortening
2 c Flour
1 Egg yolk
1/2 ts Cinnamon
1/2 c Sugar
1/2 ts Grated lemon rind
4 tb Butter
1/2 ts Grated orange rind
1 ts Vanilla

Your most blase’ guests’ taste buds will tingle when they sample your
Christmas Cookie Kringle P>: Through a strainer the hard-boiled eggs you
force, using the back of a spoon, of course, then combine w5with the raw
egg yolk: That’s how it’s done by the German folk. Work in the sugar,
the butter, the shortening and when it’s combined, add the flour, cin-
namon, vanilla and all of the rind: now into a ball you roll the dough,
And chill it and roll it to and fro. When it’s 1/8 inch thick you cut it
out neat, use a doughnut cutter and a cookie sheet: now paint each
cookie with unbeaten egg white And sprinkle with pistachios to add to
the delight. At 350d., 8-10 minutes you bake. And you’ll be proud of the
kringle you make.

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Title: FRUIT NAD NUT CLUSTERS
Categories: Candies, Holidays, Fruits, Microwave
Yield: 2 servings

12 oz Semi-Sweet Chocolate OR
1/2 c Slivered Almonds; toasted*
1/2 c Dates; chopped
1/2 c Red Candied Cherries;
8 Red Candied Cherries;

Line cookie sheets with waxed paper. In med. saucepan over low heat, melt
chips; stir until smooth. Stir in almonds, dates and cherries. Drop by
teaspoonfuls onto prepared cookie sheets. Garnish each with candied cherry
piece. Refrigerate until set. Store in airtight container in cool place.
Makes 32 candies. MICROWAVE DIRECTIONS: Line cookie sheets with waxed
paper. In 4-cup microwave-safe measuring cup, microwave chips on MEDIUM for
3-4 mins., stirring once halfway through cooking. Stir until smooth.
Continue as directed above. *TIP: To toast almonds, spread on cookie sheet;
bake at 375 F for 5-10 mins. or until light golden brown. Or, spread in
thin layer in microwave-safe pie pan. Microwave on HIGH for 3-4 mins., or
until light golden brown, stirring frequently.

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TWIN MOUNTAIN MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Butter
1/4 c Sugar
1/2 ts Salt
5 ts Baking powder
2 c Flour
1 c Milk
1 Egg

Cream butter. Add sugar and well beaten egg, then dry
ingredients, alternately with milk. Bake in buttered
muffin pan for 20 to 25 minutes in 400 degree oven.

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Title: PEANUT BUTTER TEMPTATIONS
Categories: Cookies
Yield: 42 cookies

14 oz Reese’s Peanut Butter Cups
-(Miniatures)
1/2 c Butter or margarine
– softened
1/2 c Packed light brown sugar
1/2 c Granulated sugar
1/2 c Reese’s Creamy Peanut Butter
1 Egg
1/2 ts Vanilla extract
1 1/2 c All-purpose flour
3/4 ts Baking soda
1/2 ts Salt

Heat oven to 375 degrees Fahrenheit. Remove wrappers from candies. Line
small muffin cups (1-3/4 inches in diameter) with paper bake cups. In
large mixer bowl, beat butter, brown sugar, granulated sugar, peanut
butter, egg and vanilla until light and fluffy. Stir together flour,
baking soda and salt; add to butter mixture, beating until well blended.
Shape dough into 1-inch balls; place one in each prepared muffin cup. Do
not flatten. Bake 10 to 12 minutes until puffed and lightly browned;
remove from oven. Immediately press peanut butter cup onto each cookie.
Cool completely in muffin pan. About 3-1/2 dozen cookies.

Hershey’s is a registered trademark of Hershey Foods Corporation.
Recipe may be reprinted courtesy of the Hershey Kitchens.

Title: Robb’s Layered Salad with Spicy Peanut Dressing
Categories: Salads, Appetizers, Side dish, Vegetables
Yield: 6 servings

———————————–SALAD———————————–
1/2 lb Red potatoes
2 c Cauliflower florets
1 md Carrot, julienned
1/4 lb Green beans, sliced
2 c Green cabbage, shredded
1 c Jicama, julienned

———————————-DRESSING———————————-
1 c Coconut milk
1/3 c Crunchy peanut butter
1 lg Garlic clove, minced
3 tb Indonesian sweet soy sauce
3 tb Fresh lemon juice
1 ea Square inch of lemon zest
2 tb Brown sugar
1 ts Crushed hot red pepper
1/2 ts Salt
2 tb Water
2 ea Scallions, thinly sliced
6 ea Cherry tomatoes

In a medium saucepan of boiling salted water, cook the potatoes until
tender, 12 to 20 minutes, depending on size; drain. When cool enough
to handle, peel and slice.

In another saucepan of boiling salted water, cook the cauliflower
until just tender, about 3 minutes. Remove with a slotted spoon and
rinse under cold water; drain well.

In the same boiling water, repeat this process with the carrot, then
the green beans, and finally the cabbage. (The jicama is not cooked.)

To make the dressing, in a medium saucepan, combine the coconut milk,
peanut butter, garlic, sweet soy sauce, lemon juice, lemon zest, brown
sugar, hot pepper, salt and 2 tablespoons of water. Bring to a boil
over moderate heat, stirring frequently. Reduce the heat to
moderately low and simmer until thickened, about 10 minutes. Keep
warm over very low heat until ready to use.

Arrange the vegetables in layers in a large salad bowl. Scatter the
scallions on top. Garnish with tomatoes. Pour the warm peanut butter
sauce over all. Serve at room temperature.

Recipe by Robb Dabbs

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WHOLE WHEAT DATE NUT

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-BVRF74B
1 c Water
1 1/2 tb Canola oil
2 tb Honey
1/2 ts Salt
3/4 c Oats (I use quick oats)
3/4 c Whole wheat flour
1 1/2 c Bread flour
1 1/2 ts Yeast
1/2 c Chopped dates
1/2 c Chopped almonds

The dates and almonds can be added at the beep, but I usually add
them at the very beginning for better distribution. We like this
spread with cream cheese, but it’s also good just as it is! I always
keep the machine open at the very beginning kneading and add flour by
the tablespoon as is neaded until it’s no longer sticky. Living in a
high humidity climate sometimes I need to add quite a lot when I
don’t cut down the liquid. Guess I should be keeping an eye on the
humidity before I begin baking! Thanks for your recipe. We used to
live near Lancaster. Rhonda

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Unbelievable Fruit Salad

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 sm Cans mandarin oranges
4 md Cans pineapple tidbits
2 Cup Seedless grapes (washed)
4 sm Hershey candy bars (orig.
Recipe said 5 cent size but
Now use reg. size not mini)
2 Pint Cool whip or whipped cream
2 Pint Sour cream
4 Package Frozen blueberries dry pack
Or use:
4 pints fresh blueberries

Drain canned fruit. Grate chocolate bars and set aside. Combine whipped cream
with sour cream. Fold in fruit and chocolate and serve immediately. Note. All
fruit except blueberries if frozen, can be combined and chilled overnight. You
can then assemble just prior to serving. Makes 6-8 generious servings. This
can also be served as a light dessert. Source: Ester Yoell 1965, from Dottie
Theriault’s collection

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