Newsgroups: rec.food.recipes Path: nuchat!taronga!arielle From: cdaveb@soda.berkeley.edu (Cari D. Burstein) Subject: COLLECTION: Desserts, cookies Message-ID: <2g0ppt$dou@agate.berkeley.edu> Followup-To: poster Sender: arielle@taronga.com (Stephanie da Silva) Reply-To: cdaveb@soda.berkeley.edu (Cari D. Burstein) Organization: Computer Science Undergrad Assoc, UCBerkeley Date: 31 Dec 1993 09:01:49 GMT Approved: arielle@taronga.com The following are a bunch of good recipes I finally figured out how to upload. Some are from cookbooks and some are from family recipes. I didn't come up with any of these myself, but these are all great recipes and I thought some people on the newsgroup might like to try them. Big Dutch Babies Pan Size Butter Eggs Milk & Flour _____________________________________________________________ 2-3qts. 1/4 cup 3 3/4 cup each 3-4qts. 1/3 cup 4 1 cup each 4-4 1/2qts. 1/2 cup 5 1 1/4 cups each 4 1/2-5 qts. 1/2 cup 6 1 1/2 cups each _____________________________________________________________ Select the recipe proportions to fit your pan. Put butter in pan and set into oven, then preheat oven to 425 degrees. Mix batter quickly while butter melts. Put eggs in blender and whirl at high speed for 1 minute. With motor running, gradually pour in milk, then slowly add flour; continue whirling for 30 seconds. Remove pan from oven and pour batter into hot melted butter. Return to oven and bake until pretty well browned- 20 to 25 minutes, depending on the pan. Dust with nutmeg if you wish and serve w/ toppings(powdered sugar and/or pancake syrup). These sizes make 3 to 6 servings. Sweet Noodle Kugel 1 lb. broad noodles 1 lb. cottage cheese (1 pt.) 1/2 pt. sour cream 4 eggs, beaten 1 stick melted butter 1/2 cup sugar 1 tsp. salt cinnamon to taste (optional) 3/4 cup white raisins (optional) 1 tsp. vanilla Preheat oven to 375 degrees. Cook noodles in boiling salted water for 10 minutes and drain well. Combine all remaining ingredients and mix well. Add noodles to this and pour into well greased, large rectangular pan. Bake at 375 degrees for 45 minutes or until golden brown. Cut in squares and serve warm. Shrimp Scampi 1 lb. shrimp (medium) (optional) 2 tbsp. chopped parsley 6 cloves crushed garlic 1/4 tsp. salt 1 tbsp. lemon juice 1 stick butter or margarine 1 tsp. grated lemon peel Melt butter in 9 by 13 inch baking dish by putting it in oven while preheating oven to 350 degrees. Shell and wash shrimp. Add 1tbsp. parsley, garlic and salt in dish. Spread shrimp in single layer in dish and cook for 8 minutes. Remove dish and turn shrimp over. Add rest of parsley, lemon juice, and lemon peel. Cook for 5 more minutes or until tender and serve. Apple Pie Preheat oven to 400 degrees Combine and sift together 2 cups sifted flour 1/2 tsp. salt Cut in 1 cup shortening 1 tbsp. butter Add enough cold water to make pastry stick together using a fork to blend. Roll half of dough thin and ease into 10-inch pie plate. Trim edges. Over bottom crust sprinkle 2 tbsp. brown sugar. Pare core and slice thin 6 large baking apples Arrange in pie shell. Sprinkle with 1 tbsp. lemon juice Combine and sprinkle over apples 2 1/2 tbsp. minute tapioca 1/2 tsp. cinammon 1/8 tsp. nutmeg 1 cup sugar Roll remaining dough for top crust. Arrange on top of pie and slash to allow escape of steam. Brush with mixture of milk and melted butter. Bake in 400 degree oven for 10 minutes then reduce to 350 degrees and bake about 45 minutes longer. When done, brush w/ butter and milk mixture again. Poppy Seed Cake 1 standard yellow cake mix (1 lb. 12 oz.) 1 small package instant vanilla pudding (3 3/4 oz.) 4 eggs 1 cup sour cream 1/2 cup oil 1/2 cup cooking sherry 1/3 cup poppy seeds (or more) Preheat oven to 350 degrees. Combine all ingredients (a very thick batter). Pour into a well greased bundt pan. Bake at 350 degrees for 50 minutes to 1 hour (test w/ knife blade near center. (cooking time varies) Chocolate Drops Preheat oven to 350 degrees. Sift onto piece of waxed paper: 1 3/4 cups sifted all purpose flour 3/4 cup sugar 1/2 cup cocoa (Baking Cocoa) 1/2 tsp. baking soda 1/2 tsp. salt Mix in 2 qt. bowl: 1/2 cup milk 3/4 cup shortening 1 egg Add flour mixture and mix well. (optional) Stir in 1/2 cup broken nuts. With a teaspoon drop mixture about 2 inches apart onto an ungreased cookie sheet. Bake near center of oven about 10 minutes or until cookies spring back when touched lightly with the finger. Take from pan at once. Cool. If desired, frost with Fudge Frosting. Use about 1 tbsp. frosting for each cookie. Fudge Frosting Mix until smooth in a 1 qt. bowl or saucepan: 1/4 cup melted butter or margarine 1/3 cup cocoa (Baking Cocoa) 2 tbsp. water or milk 1/2 tsp. vanilla Beat in about 1/2 cup at a time: 2 cups sifted powdered sugar Continue beating until smooth. Makes enough to frost 4 dozen chocolate drops or top & sides of one 8 or 9 inch cake. Chocolate Chip Mandel Bread 1 1/2 cup sugar 1 cup butter or margarine (2 sticks) 4 eggs 2 tsp. vanilla 1 tsp. baking powder 4 cups flour 2 cups chocolate chips cinnamon Preheat oven to 350 degrees. Mix sugar, butter, and eggs well. Add vanilla, baking powder, flour, and chocolate chips. Mix well. Spread by hand on cookie sheet in three lines of dough (lengthwise). Sprinke cinnamon on top. Bake at 350 degrees about 20 to 25 minutes. Slice immediately and put back into oven to toast (5 min.). Old Fashioned Sugar Cookies (Shortcakes w/ Strawberries) 1 stick margarine 3/4 cup sugar 1 egg 1/2 tsp. vanilla 1/2 tsp. grated lemon rind 1/2 tsp. baking powder 1/4 tsp salt 2 cups sifted flour 2 tbsp. milk Preheat oven to 350 degrees. Thoroughly cream margarine and sugar. Add egg and beat well. Add vanilla and grated lemon rind. Sift the remaining ingredients together and add alternately with milk. Mix well. Roll 1/8 inch thick on lightly floured surface. Cut with floured cookie cutter. (For cookies: you can decorate if you wish). (For shortcakes: cut in the shape of circles with the top of a mug and place on the bottom of a well greased muffin pan.) Bake in 350 degree oven 6 to 8 minutes (watch to see if ready). For shortcakes: put strawberries in the shortcake cups when done and serve. Chocolate Chip Cookies 1/2 cup butter or margarine (1 stick) 1/2 cup shortening 1 cup packed brown sugar 1/2 cup sugar 2 eggs 1 1/2 tsp. vanilla 2 1/2 cups all-purpose flour 1 tsp. baking soda 1/2 tsp. salt 1 6-ounce package (1 cup) semisweet chocolate pieces (optional) 1/2 cup chopped walnuts or pecans Preheat oven to 375 degrees. In a large mixer bowl beat butter or margarine and shortening w/ electric mixer on medium speed about 30 seconds. Add brown sugar and sugar and beat till fluffy. Add eggs and vanilla. Beat well. In a medium mixing bowl stir together flour, baking soda, and salt. With mixer on low speed gradually add the flour mixture to the butter mixture, beating until well mixed. With a wooden spoon stir in chocolate pieces and nuts. Drop by rounded teaspoons about 2 inches apart onto ungreased cookie sheets. Bake in the 375 degree oven for 8 to 10 minutes or until golden. With a pancake turner lift cookies onto a cooling rack to cool. Makes about 54 cookies. Peanut Butter Cookies 1 cup shortening 1 cup peanut butter 1 cup sugar 1 cup packed brown sugar 2 eggs 1 teaspoon vanilla 2 1/4 cups all-purpose flour 2 tsp. baking soda 1/4 tsp. salt Preheat oven to 350 degrees. In a large mixing bowl mix shortening and peanut butter with a wooden spoon. Add sugar and brown sugar. Stir till mixed. Add eggs and vanilla. Stir till mixed. In a medium mixing bowl combine flour, baking soda, and salt. Stir into peanut butter mixture till well mixed. Use your hands to mix if you need to. Shape cookies into any design you want on ungreased cookie sheet. Bake in the 350 degree oven for 10 to 12 minutes or till light brown on the edges. Let cool on cookie sheets 1 minute. With a pancake turner lift cookies onto a cooling rack to finish cooking. Makes about 36 large cookies. Cut-It-Out Cookies (sugar cookies) 1 cup butter or margarine (2 sticks) 1 cup sugar 2 tbsp. milk 1 tsp. vanilla 2 1/2 cups all-purpose flour In a large mixer bowl beat butter or margarine with electric mixer on medium speed till softened (about 30 seconds). Add sugar and beat till fluffy. Add milk and vanilla. Beat well. Gradually beat in flour till well mixed. Mix in last part of flour with a wooden spoon or with your hands. Divide dough into 4 parts. Wrap each part in clear plastic wrap. Chill in refrigerator for 1 to 2 hours or till firm enough to roll out. Preheat oven to 375 degrees. Remove one piece of dough from refrigerator and unwrap. On a lightly floured surface roll out dough so it's 1/4 inch thick. Use floured cookie cutters to cut out shapes. Place on ungreased cookie sheet. Decorate as desired. Repeat w/ remaining dough. Bake in the 375 degree oven about 8 minutes or until edges are light brown. Let cool on cookie sheets 1 minute. With a pancake turner lift cookies onto a cooling rack. Makes 36 to 48 cookies. Chocolate River Bars 1/2 cup butter or margarine (1 stick) 1/2 cup packed brown sugar 1/4 cup sugar 1 egg 1/2 teaspoon vanilla or almond extract 1 1/4 cups all-purpose flour 1/2 tsp. baking soda 1/2 tsp. salt 1 6 ounce package (1 cup) semisweet chocolate pieces Preheat oven to 350 degrees. Grease a 13 by 9 by 2 inch baking pan. In a large mixer bowl beat butter or margarine w/ electric mixer on medium speed till softened (about 30 seconds). Add brown sugar and sugar and beat till fluffy. Add egg and extract. Beat well. In a medium mixing bowl stir together flour, baking soda, and salt. With mixer on low speed gradually add flour mixture to butter mixture, beating till well mixed. Spread batter in the greased baking pan. Sprinkle chocolate pieces evenly over top of batter. Place in 350 degree oven about 2 minutes or just till chocolate pieces soften. Remove pan from oven. With a table knife, swirl the melted chocolate pieces into the batter. Return the pan to the 350 degree oven. Bake 12 to 15 minutes more or till golden. Cool in pan on a cooling rack. Cut into bars. Makes 32 bars. Chocolate Brownie Dominoes 1/4 cup butter or margarine (1/2 stick) 1/2 cup sugar 2 eggs 3/4 cup chocolate-flavored syrup 2/3 cup all-purpose flour Butter Frosting or canned vanilla frosting Preheat the oven to 350 degrees. Grease an 8 by 8 by 2 inch baking pan with a little shortening. In a small mixer bowl beat butter or margarine with electric mixer on medium speed till softened (about 30 seconds). Add sugar and beat till fluffy. Add eggs. beat well. Add chocolate-flavored syrup and flour. Beat till well mixed. Spread the batter in the greased baking pan. Bake in the 350 degree oven for 30 to 35 minutes or till a toothpick inserted near center comes out clean. Let cool in pan on cooling rack. When cool, spread w/ Butter Frosting or canned vanilla frosting. Cut into 24 rectangular bars. To make them look like dominoes, draw a line across each bar w/ a toothpick to make 2 squares, then give dominoes dots by putting up to 6 tiny chocolate chips, point down, in each square. Makes 24 bars. Butter Frosting 2 tbsp. butter or margarine 1 1/3 cup sifted powdered sugar 2-3 tsp. milk 1/2 tsp. vanilla In a small mixer bowl beat butter or margarine w/ electric mixer on medium speed till softened. Gradually add 2/3 cup sifted powdered sugar, beating well. Beat in 2 tsp. milk and vanilla. Gradually beat in 2/3 cup more sifted powdered sugar. Beat in additional milk (about 1 tsp.), if necessary, to make a frosting that is easy to spread (great for frosting chocolate cakes). Chocolate Topped Cupcakes Buy yellow cake mix and follow recipe on back to bake cupcakes. Make fudge topping and pour on top of cupcakes when serving. Fudge Topping 1 1/2 cup sugar 1/3 cup baking cocoa pinch of salt 3/4 cup milk 2 tbsp. butter or margarine 1 tsp. vanilla Mix sugar, cocoa, and salt in saucepan. Add milk. Cook until a bit of the mixture forms a soft ball when dropped in cold water. Add butter & vanilla. Beat until mixture loses shine. Keep warm while serving and pour over cupcakes (if it gets hard, add a little milk and stir). Matzo Meal Pancakes (kosher for Passover) 2 eggs well beaten 1/2 cup matzo meal 1 tsp. sugar 1/2 tsp. salt 3/4 cup milk Mix the dry ingredients (matzo meal, sugar, salt) together. Add milk to dry ingredients and stir well. Gradually add the well beaten eggs to the matzo meal mixture blending gently. Drop by spoonfuls onto well oiled pan and fry until brown on both sides (flip when one side is done). Serve w/ sour cream, apple sauce, or jam. Crimsel/Passover Muffins (kosher for Passover) 2 cups matzo meal 1 1/2 cup boiling water 1/2 cup melted shortening 4 eggs 1 tsp. salt 2 tbsp. sugar Preheat oven to 450 degrees. Dissolve salt and sugar in boiling water; pour over matzo meal. Mix well and let stand for 5 minutes. Add melted shortening and eggs; mix well. Pour into greased muffin tin (like cupcakes) and bake for 15 to 20 minutes in 450 degree oven. Let cool somewhat and serve (tastes good hot & cold). Passover Brownies (kosher for Passover) 18 oz. Nestle's chocolate chips 1 1/2 sticks margarine 6 jumbo eggs 3/4 tsp. salt 2 1/4 cups sugar 3 tsps. vanilla 1 1/2 cups matzah cake flour (meal) Preheat oven to 350 degrees. Grease 9 by 13 inch pan. Melt chocolate chips with margarine. Cool. Beat eggs, salt, and sugar till light. Add vanilla. Add matzah cake flour and mix well. Bake 35 min.