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-Begin Recipe Export-
Title: Brazil Nut Torte
Keywords: Mom's, Tortes
1/2 cup sifted all-purpose flour
2 teaspoon double acting baking powder
2 cups fine graham cracker crumbs
1/2 cup soft shortening
1 cup granulated sugar
3 egg yolks
3/4 cup chopped Brazil nuts
1 teasp. vanilla extract
Milk*
3 egg whites stiffly beaten
1 pkg. vanilla-pudding pie filling
1 1/2 cups milk
1/2 cup heavy cream, whipped
Day before: Start heating oven to 375° F. With waxed paper, line bottoms of
2 1 1/4"-deep 8" layer pans. Sift together flour and baking powder; add
cracker crumbs. With electric mixer at medium speed, or "cream" (or with
spoon), thoroughly mix shortening with sugar, then with yolks, until very
light and fluffy--about 4 min. altogether. Add nuts and vanilla. Then, at
low speed, or "blend", beat in flour mixture alternately with indicated
amount of milk*, beating after each addition. Quickly fold in egg whites.
Turn into pans. Bake 30 min., or till done. Cool in pans on wire rack.
Meanwhile, combine vanilla pudding with 1 1/2 cups milk. Cook, stirring,
over medium heat until mixture comes to boil. Remove from heat; pour into
bowl; place waxed paper directly on surface of pudding. Refrigerate.
The day: Beat pudding until smooth; fold in whipped cream. Split each cake
layer- spread filling between layers and on top of cake. Refrigerate at
least 1 hr.
*With butter, margarine, or lard, use 1 cup milk. With vegetable or any
other shortening, use 1 cup plus 1 cup plus 2 tablesp. milk.
-End Recipe Export-
-Begin Recipe Export-
Title: Rhubarb Cobbler
Keywords: Mom's, Fruits, Cobbler
6 cups rhubarb, cut into 1/4 cup flour 3/4 cup milk
1/2" pieces 1 1/4 teasp. cinnamon 1 tablesp. granulated
1/4up water 1 1/2 cups packaged sugar
1 1/2 cups granulated biscuit mix 1/4 teasp. cinnamon
sugar
*Start heating oven to 350° F. Mix rhubarb with water; then mix in 1 1/2
cups sugar, flour, and 1 1/4 teasp. cinnamon. Turn into greased 13" x 9" x
2" baking dish or 3-qt. casserole. Mix biscuit mix with milk; pour over
rhubarb; sprinkle combined 1 tablesp. sugar and 1/4 teasp. cinnamon on top.
Bake, uncovered, 40 min.; then increase oven temperature to 375° F., and
bake 10 min. longer. Serve warm, with or without cream. Makes 4 to 6
servings.
*If you wish, make cobbler in morning so it's ready to bake; then
refrigerate.
-End Recipe Export-
-Begin Recipe Export-
Title: Bananas Flambee
Keywords: Mom's, Fruits
"Desserts made more delicious with Puerto Rican Rum"
Melt 4 tbsp. butter in top pan of a chafing dish over the flame. When it is
hot, place in it 6 unripe bananas, peeled, sliced in half lengthwise.
Sprinkle them with 1/2 cup brown sugar and 1 tsp. cinnamon and fry until
lightly browned. Fry other side, sprinkling again with brown sugar and
cinnamon. When soft, pour over 1/2 cup of Puerto Rican Rum (gold) and
ignite.
-End Recipe Export-
-Begin Recipe Export-
Title: Fig-Dessert Bites
Keywords: Mom's, Candies
SUPERB MADE WITH CALIFORNIA DRIED FIGS
About 15 dried figs 14 snipped marshmallows
1/2 lb. sweet cooking 1/2 cup chopped walnuts
chocolate or pecans
Cover figs with boiling water 10 min.; drain; dry between towels. With
scissors, snip off stems; snip figs into 1/2" pieces. Melt chocolate in
double boiler; quickly stir in figs, marshmallows, and nuts Drop by
teaspoonfuls onto waxed paper or foil. Cool thoroughly. Makes about 40.
-End Recipe Export-
-Begin Recipe Export-
Title: Festive Fruits Quick with Fresh, Canned, or Frozen Fruits
Keywords: Mom's, Fruits
(If canned, chill quickly in freezing tray
Frosties. Slice block of frozen raspberries, peaches, or strawberries 1/2"
thick. Top each serving with sprinkling of nuts, whipped cream, or sour
cream.
Cheese Bowls. Top bowlful of cottage cheese with cherries, peach slices,
berries, or applesauce.
Banana Treats. Split each peeled banana lengthwise; top with pineapple
chunks, crushed pineapple, or whole or sliced strawberries. Pass spiced,
whipped cream.
Peach-Crumb Dessert. Drain 1 No. 2 1/2 can cling-peach halves. Spoon halves
into dessert dishes. In saucepan, melt 1 tablesp. butter or margarine, stir
in 1/2 teasp. cinnamon and 1 cup soft day-old-bread crumbs; toss until
golden. Add 2 teasp. brown sugar; toss well. Spoon hot crumbs into peach
halves; serve immediately, with whipped cream. Makes 4 servings.
Polka Dot. In sherbet glasses, place, in layers, jellied-cranberry-sauce
cubes, pineapple chunks, and walnuts.
Bowl Compote. Combine 1 or more 8-oz. (buffet) cans apricots, pears, Bing
cherries; add few raisins.
Some-Like-It-Hot Fruit
CANNED FRUITS--SIMMERED, SAUTEED, OR BROILED
Peach-Marlow. Fill peach halves with crushed pineapple; top with
marshmallows. Broil. Serve hot.
Broiled-Fruit Medley. Sprinkle pineapple slices and peach halves with brown
sugar, dot with butter or margaripe. Broil. Serve hot, with whipped cream.
4 applesauce Creams. Heat applesauce. Top with whipped cream, marshmallow
cream, or ice cream; then sprinkle with a spice. Or stir in snipped
marshmallows.
Spiced-Fruit Compote. Drain syrup from 1 No. 303 can apricots or peaches and
1 No. 2 can sour cherries. To syrups, add 1 stick cinnamon, 6 whole cloves.
Cook 5 min. Pour over fruit. Serve warm or cold.
Dried-Fruit Supreme. Heat cooked, mixed, dried fruits; add rum extract.
Serve hot, with whipped cream.
Spiced Apricots. Drain syrup from apricots; add lemon peel, 6 whole cloves.
Heat. Pour over fruit.
Marmalade Fruits. Drain syrup from peaches, pears, or pineapple chunks or
tidbits; add spoonful orange marmalade. Heat. Pour over fruit. Serve hot or
cold.
Nutted Apple. Heat canned apple slices. Sprinkle with salted peanuts. Serve
hot, with cream.
Baked Apples. Top canned baked apples with heated mincemeat. Or top with
marshmallows; broil.
Frozen-Fruit Sautes. Saute canned peach halves or pineapple slices in butter
or margarine. Top with ice cream; then pour on some syrup from fruit, with
mint, sherry, or rum extract added.
Compote de Luxe. Heat together 2 or 3 8-oz. (buffet) cans of different
fruits. Flavor with lemon juice, vanilla extract, nutmeg. Serve hot, topped
with sour cream and grated chocolate or shaved nuts.
-End Recipe Export-
-Begin Recipe Export-
Title: Tempting Dessert Salads- Dessert and Salad, All in One
Keywords: Mom's, Fruits, Salads
All the following star fresh, canned, or frozen fruit. For some we indicate
dressing and salad greens; for the others, use ready-to-use French dressing
or mayonnaise
Melon Ring. For each serving, place, on crisp lettuce, 2"-thick pared ring
seeded cantaloupe. Fill with blueberries and seedless grapes. Top with
fruit-milk sherbet. Garnish with sharp-cheese-and-nut balls.
June Rings. Frost pineapple slice with cottage cheese, cream cheese, or sour
cream; place strawberries on top. Garnish with water cress.
Fruit 'n' Cheese. To tossed green salad, add pineapple chunks, with bits of
crumbled blue or Roquefort cheese, or slivers of Swiss cheese.
Orange-Nut. Spread cream cheese between orange slices; arrange on water
cress. Sprinkle with peanuts.
-End Recipe Export-
-Begin Recipe Export-
Title: Fruit Float
Keywords: Mom's, Fruits
CUSTARD SAUCE IS NO TRICK THESE DAYS
Serve Speedy Custard Sauce over or under any of these. Top with mace,
nutmeg, or grated chocolate.
Canned or thawed frozen pineapple chunks
Strawberries or other berries
Canned, fresh, or thawed frozen peach slices
Sliced bananas
Cake strips or ladyfingers, with canned fruit cocktail
Orange slices and coconut
Sliced, heated canned orange-nut or date-nut roll
-End Recipe Export-
-Begin Recipe Export-
Title: Cherry Bubbles
Keywords: Mom's, Fruits, Cherries
BAKE 'N' EAT BISCUITS ARE THE BUBBLES
1 No. 2 can pitted red sour 2 tablelsp. butter or
cherries, packed in water margarine
1/2 cup granulated sugar 1/8 teasp. almond extract
1/8 teasp. salt 1 pkg. bake 'n' eat biscuits
4 teasp. cornstarch Light cream
Start heating oven to 400° F. Drain cherries; save juice. In saucepan,
combine sugar, salt, cornstarch; stir in cherry juice; cook, stirring, until
clear and thickened. Remove from heat; add butter and extract. Meanwhile,
place cherries in 8" x 8" x 2" pan; arrange biscuits on top (quarter tenth
biscuit; place around center biscuit). Pour sauce over all. Bake 25 min.
Serve warm, in dessert dishes, with cream if desired. Makes 5 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Quickie Apple Crisp- Try Peaches, Pears, or Applesauce too
Keywords: Mom's, Fruits, Apples, Crisps
1/2 cup brown sugar, packed margarine
1/2 cup fine graham-cracker 1 No. 2 can sliced apples;
crumbs (8 crackers) or or 2 1/2 cups thinly sliced,
all-purpose flour pared apples
1/2 teasp. cinnamon 1 tablesp. lemon juice
1/2 teasp. nutmeg Light cream or ice cream
1/4 cup soft butter or
Start heating oven to 375° F. Grease 10" x 6" x 2" baking dish. Combine
first 5 ingredients until crumbly. In baking dish, arrange apples, sprinkle
with lemon juice, spread with crumbly mixture. Bake 25 to 30 min. or until
tender. Spoon into dessert dishes. Serve warm, with cream or ice cream.
Makes 4 servings.
Quick Peach Crisp. Substitute 1 drained No. 2 1/2 can cling-peach slices for
apples.
Hurry-Up Apple Pie. Substitute 1 cup packaged piecrust mix for crumbs and 1
No. 303 can applesauce for apples. Omit butter. Use 8" pie plate.
Pear-Butterscotch Crisp. Substitute 1 drained No. 2 1/2 can pear halves for
apples. Bake at 425° F. 15 to 20 min.
-End Recipe Export-
-Begin Recipe Export-
Title: Green-and-Gold Fruit Cup
Keywords: Mom's, Fruits
FROZEN PINEAPPLE JUICE IS GOOD ON IT TOO
Cut cubes from honeydew, cantaloupe, or Persian melon; combine with
pale-green seedless grapes; arrange in sherbet glasses. Spoon partially
thawed frozen orange-juice concentrate over all. Garnish with fresh mint
sprigs.
-End Recipe Export-
-Begin Recipe Export-
Title: Cup-Style Chocolate Souffles
Keywords: Mom's, Souffles
PLAN SO THEY'RE DONE VERY LAST MINUTE
1 pkg. chocolate pudding 3 egg yolks
dash salt 3 egg whites
1 1/4 cups milk Light cream
1 teasp. vanilla extract
Start heating oven to 350° F. Grease 8 custard cups. In saucepan, combine
first 3 ingredients; cook over medium heat, stirring, until mixture comes to
full boil. Remove from heat- cool 5 min., stirring once or twice; add
vanilla. Add pudding to beaten egg yolks, stirring well. Beat egg whites
until they stand in soft peaks; gently fold in pudding. Pour into custard
cups; place in pan of hot water. Bake 25 min. Serve hot, with light or
whipped cream; (Leftovers are also good served cold. Makes 8 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Fresh Peach Cobbler, and variations
Keywords: Mom's, Cobbler, Fruits
1 1/2 cups thinly sliced fresh 1 tablesp. shortening
peaches 1 tablesp. milk
1/4 cup water 1/2 cup all-purpose flour
1/2 cup granulated sugar 1/2 teasp. bakine powder
1 egg 1/4 teasp. salt
1/2 cup granulated sugar Light cream
Start heating oven to 375° F. Grease 10" x 6" x 2" baking dish. In saucepan,
combine peaches, water, 1/2 cup sugar; bring to boil, stirring; keep hot.
Meanwhile, with spoon, beat egg, 1/2 cup sugar, and shortening until fluffy.
Add milk, stir in flour, baking powder, salt. Spread batter in baking dish;
pour hot peaches over all. Bake 25 to 30 min., or until tender. Serve warm,
with cream. Makes 4 to 6 servings.
*More Fruit Cobblers. For peaches, substitute fresh or thawed frozen
blueberries or strawberries, or fresh apples or blackberries. (If your
frozen fruit is packed in sugar syrup, omit first 1/2 cup sugar.)
-End Recipe Export-
-Begin Recipe Export-
Title: Butterscotch-Nut Dumplings
Keywords: Mom's, Dumplings
REFRIGERATE WALNUTS TO KEEP THEM FRESH
1 cup packaged biscuit mix 3/4 cup brown sugar,
1/2 cup coarsely chopped packed
walnuts 2 tablesp. butter or
1/2 cup milk margarine
1 cup water or syrup from Light cream
canned fruit
Start heating oven to 375° F. Grease 10" x 6" x 2" pan. Combine first 3
ingredients; spread roughly in pan. Heat water brown sugar, and butter to
boiling point; pour over dough. Bake 30 min. Serve warm, with light or
whipped cream. Makes 6 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Banana-Coconut Rolls
Keywords: Mom's, Fruits
Buy green-tipped or all yellow bananas
4 peeled firm bananas juice
2 tablesp. melted butter or 1/2 cup shredded coconut
margarine Light cream
2 tablesp. lemon or lime
Start heating oven to 375° F. Grease 10" x 6" x 2" baking dish. Cut bananas
into halves, crosswise; place in dish. Brush well with butter, then lemon
juice; sprinkle with coconut. Bake 15 to 20 min., or until easily pierced
with fork. Serve warm, with cream or Orange Sauce. Makes 4 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Caramel-Peach Crisps
Keywords: Mom's, Fruits, Peaches, Crisps
1/4 cup syrup from peaches 3 tablesp. melted butter or
2 tablesp. seedless raisins margarine
1 No. 2 1/2 can cling-peach, 1/4 cup brown sugar, packed
pear, or apricot halves, 2 tablesp. broken pecans
drained 2/3 cup corn flakes
2 tablesp. brown sugar Light cream
Preheat broiler 10 min., or as manufacturer directs. In shallow baking pan,
place peach syrup, raisins, then peach halves, with cut sides up. Sprinkle
on 2 tablesp. brown sugar; broil till bubbling and brown-tinged. Meanwhile,
to butter, add 1/4 cup brown sugar, pecans, and corn flakes. Spoon into
peach hollows. Return to broiler with heat turned off for at least 15 min.
Serve warm, with cream, or vanilla or peach ice cream, ala-mode-fashion.
Makes 4 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Juicy Apple Dumplings, & Mincemeat variation
Keywords: Mom's, Fruits, Apples, Mincemeat, Dumplings
3/4 cup granulated sugar 2 diced, pared medium
1 teasp. cornstarch apples
1/2 teasp. cinnamon 2 tablesp. butter or
1 cup water margarine
1 tablesp. lemon juice Light cream
1 pkg. bake 'n' eat biscuits
Start heating oven to 400° F. In saucepan, combine first 4 ingredients, cook
5 min., or until clear. Remove from heat; add lemon juice. Stretch each
biscuit into 4" circle; place small amount of apple in center; dot with
butter, then gather dough up, over apple, and seal at center. Place
dumplings in 10" x 6" x 2" baking dish; pour syrup around them. Bake 25 min.
Serve warm, with cream. Makes 5 servings.
Mincemeat Dumplings. Substitute 1 cup prepared mincemeat for apple and
butter; reduce sugar to 1/2 cup.
-End Recipe Export-
-Begin Recipe Export-
Title: Two-Tone Plum Bowl
Keywords: Mom's, Fruits
NICE WITH CRISP CRACKERS, CREAM CHEESE
About 1 hr. or so before serving, into serving bowl, empty well-chilled No.
2 1/2 can greengage plums with syrup. Drain syrup from well-chilled No. 2
1/2 can purple plums; arrange purple plums among green plums. If desired,
pour on 1/2 cup sherry. Refrigerate. Makes 6 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Forgotten Torte
Keywords: Mom's, Tortes
6 egg whites sugar whipped
1/4 teasp. salt 1 teasp. vanilla extract 1 pkg. thawed frozen
1/2 teasp. cream of tar- 1/8 teasp. almond ex- berries or other fruit
tar tract
1 1/2 cups granulated 1 cup heavy cream,
Day before or early in day: In large electric-mixer bowl, let egg whites
stand at room temperature 1 hr. Butter bottom, not sides, of 9" tube pan.
Start heating oven to 450° F. To egg whites, add salt. cream of tartar; beat
until foamy. Gradually add sugar, 2 tablesp. at a time, beating well after
each addition. Add extracts, continue beating until meringue makes stiff,
glossy peaks. Spread evenly in tube pan. Place in oven. Turn off heat at
once. Let stand in oven several hours or overnight. Loosen edge with sharp
knife. Turn torte onto serving plate. Refrigerate until well chilled.
To serve: Frost with whipped cream; top with fruit. Makes 8 to 10 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Coconut Sticks
Keywords: Mom's, Snacks, Garnishes
Cut thick slices of day-old white bread into strips. Spread top and sides
with sweetened condensed milk; then roll in finely snipped coconut. Brown
slowly under broiler.
-End Recipe Export-
-Begin Recipe Export-
Title: Spicy Strawberry Pin Wheels
Keywords: Mom's, Fruits, Strawberries
2 cups sifted all- 1/2 cup shortening 1 pkg. partially thawed
purpose flour 1 egg, beaten frozen sliced straw-
3 teasp. baking powder About 1/3 cup milk berries; or 4 cups
3/4 teasp. salt 2 tablesp. soft butter sweetened, sliced
1/4 cup granulated or margarine peaches
sugar 1 1/2 tablesp. granulated 1 cup heavy cream,
1 teasp. grated lemon sugar whipped
or orange rind 1/4 teasp. nutmeg
Start heating oven to 450° F. Into mixing bowl, sift flour. baking powder,
salt, 1/4 cup sugar. Add rind. With pastry blender or 2 knives,
scissor-fashion, cut shortening into flour mixture until like corn meal. Add
egg, then enough milk to make easily handled dough.
Knead dough about 10 times; then roll out into 8" x 6" rectangle. Spread
with butter; sprinkle with 1 1/2 tablesp. sugar combined with nutmeg. Roll
up from long side, jelly-roll-fashion. Cut into 6 to 8 slices. Bake on
greased cookie sheet 12 to 15 min. Serve warm, with strawberries spooned
over each slice. Top with whipped cream. Makes 6 to 8 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Chocolate Cloud Souffle
Keywords: Mom's, Souffles
Source: Better Homes & Gardens, March 1960
1/3 cup light cream 3 egg yolks
1 3-ounce package Dash salt
cream cheese 3 egg whites
1/2 cup semisweet 3 tablespoons sifted
chocolate pieces confectioners' sugar
Blend cream and cream cheese over very low heat. Add chocolate pieces; heat
and stir till melted. Cool. Beat egg yolks and salt till thick and lemon
colored. Gradually blend into chocolate mixture. Beat egg whites till soft
peaks form. Gradually add sugar, beating to stiff peaks; fold in chocolate
mixture. Pour into ungreased 1-quart souffle dish or casserole. Bake in slow
oven (300°) 45 minutes or till knife inserted comes out clean. Makes 5 or 6
servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Bananas Flambe
Keywords: Mom's, Fruits, Bananas
Source: GOOD HOUSEKEEPING INSTITUTE
1 cup granulated sugar 1/2 cup apricot jam
1 cup water 1/4 cup brandy
1/4 teasp. vanilla extract Sugar cubes
6 medium bananas, halved Lemon extract
crosswise, peeled Vanilla ice cream
1. In skillet, combine sugar, water, and vanilla extract. While mixture
simmers, stir until sugar is dissolved; then simmer 5 min. longer.
2. In this syrup, simmer bananas gently, uncovered, 15 min.; drain,
discarding syrup. Set bananas aside.
3. In same skillet (or chafing dish), melt apricot jam; add brandy. In this
mixture, gently arrange bananas; turn to coat well; heat slightly.
4. To flame: Top bananas with several sugar cubes dipped in lemon extract;
light with match; then carry to table at once, to serve with vanilla ice
cream. Makes 6 to 8 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Turban d'Agen (prunes in a ring)
Keywords: Mom's, Fruits, Prunes, Rice
RICE RING:
2/3 cup raw regular white rice
1 3/4 cups milk
1/4 cup granulated sugar
Butter or margarine
1/8 teasp. salt
1 pkg. unflavored gelatine
2 tablesp. water
2 egg yolks, slightly beaten
1 cup heavy cream, whipped
1/2 teasp. vanilla extract
Early in day or day before:
1. Cover rice with water; bring to boil- turn off heat; let stand 5 min.
Drain, rinse in cold water ; drain well.
2. In double boiler, combine rice, milk, sugar, 1/2 tablesp. butter, and
salt; cook, covered, over boiling water, 45 min., or until rice is done.
3. Sprinkle gelatine on top of water to soften. Meanwhile, butter a ring
mold (5-to-6-cup capacity).
4. Toss rice with fork to separate grains; into it, stir softened gelatine
and egg yolks. Refrigerate until cool.
5. Into rice mixture, fold cream and vanilla. Turn into mold. Refrigerate
several hours or until firm.
PRUNE COMPOTE:
1/2 lb. dried prunes
1 cup Marsala wine
1 lemon slice
1/4 cup apricot jam
Night before:
Soak prunes in water to cover.
Early in day:
1. Drain prunes, reserving liquid.
2. In saucepan, combine prunes, wine, 1 cup liquid from prunes, lemon slice;
simmer, uncovered, about 30 min. or until prunes are tender and liquid
reduced to 1 cup.
3. Stir in apricot jam; refrigerate.
To serve: Unmold rice ring on serving plate; fill center with prunes and a
little syrup; over each serving, spoon remaining syrup. Makes 8 to 10
servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Melon en Surprise (surprise melon)
Keywords: Mom's, Fruits
One or two hours before serving:
1. From one end of cantaloupe or other small melon, cut off piece to make 4"
to 5" round opening. With spoon, remove seeds, then remove melon meat in
bite-size pieces.
2. Toss melon pieces with about 2 cups fresh raspberries or strawberries;
fresh, frazen, or canned pineapple chunks, or peach slices; grapes; etc.
Sprinkle lightly with sugar and 1/4 cup Marsala wine or 1 tablesp. kirsch.
3. Refill melon with fruit; replace top. Refrigerate 1 to 2 hr.
4. To serve, stand melon on plate; surround with ferns or leaves; let
hostess serve it. Or, if it's a buffet supper, let guests help themselves.
One melon makes 3 or 4 servings; double or triple as needed.
-End Recipe Export-
-Begin Recipe Export-
Title: Poires au Vin Rouge (pears in red wine)
Keywords: Mom's, Fruits, Pears, Wine
4 large or 6 small pears
1 cup Burgundy or claret wine
3 tablesp. granulated sugar
1 1" stick cinnamon
Small piece of lemon rind
1. Pare pears; leave small ones whole; halve and core larger pears.
2. In skillet, combine wine, sugar, cinnamon, lemon rind. Bring to boil.
3. Add pears; cover; simmer about 40 min. or until pears are tender, turning
once. Discard cinnamon, lemon rind.
4. Serve pears with syrup, either warm or cold. Makes 4 to 6 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Wonderful Fudge Cuts
Keywords: Mom's, Brownies
Make brownie batter following directions on packaged cookie mix. Pour into 2
greased 8" x 8" x 2" or 9" x 9" x 2" cake pans. Sprinkle with chopped or
slivered walnuts almonds, pecans, Brazil nuts, filberts, or pistachio nuts,
or snipped shredded coconut. Bake at temperature called for, for only half
time. Cool; cut into squares.
-End Recipe Export-
-Begin Recipe Export-
Title: Chocolate Sticks
Keywords: Mom's, Snacks, Candies
2 squares bitter chocolate
1/2 cup butter
1 cup sugar
2 eggs
1/4 teaspoon salt
1/2 teaspoon vanilla
1/2 cup flour
1/2 cup chopped nut meats (pecans or walnuts)
MELT CHOCOLATE with butter and add a cup of sugar. Stir well. Stir in the
eggs, first the yolks and then the whites which have been beaten with the
1/4 teaspoon of salt. Add vanilla, half a cup of flour and fold nut meats
through. Bake at 350 degrees for 20 to 30 minutes, or until done. Cut into
slim rectangular sticks.
-End Recipe Export-
-Begin Recipe Export-
Title: Colonial "Snow Balls" With Rum Hard-Sauce--(Apple Dumplings)
Keywords: Mom's, Fruits, Apples, Dumplings
Pare and core six large apples and fill cavities with orange marmalade. Make
a paste by mixing together 1/4 cup butter, 1/2 cup brown sugar, 4 tsp.
cinnamon 1 tsp. nutmeg and 1/4 cup gold Puerto Rican Rum. Spread apples with
the paste then wrap each apple In pastry dough which has been rolled thin.
Bake in moderate oven for about 50 minutes. Serve hot with Rum Hard-Sauce.
To make one cup of Rum Hard-Sauce: Combine 1/3 cup butter with 1 cup
confectloners' sugar. creaming until fluffy. Add 2 tbsp. Puerto Rican Rum;
mix well. Place in refrigerator to chill.
-End Recipe Export-
-Begin Recipe Export-
Title: Peachberry Cobbler
Keywords: Mom's, Cobbler, Fruits, Peaches, Raspberries
One of the most delicious homey desserts we've ever tasted!--
1 tablespoon cornstarch
1 10-ounce package frozen
raspberries, thawed
2 1/2 cups sweetened sliced peaches
Dash salt
. . .
1 1/2 cups packaged biscuit mix
2 tablespoons sugar
1/3 cup milk
3 tablespoons butter or margarine, melted
In saucepan, mix cornstarch with a little of the raspberry syrup. Add
remaining syrup and raspberries, the peaches; and salt. Cook over medium
heat, stirring constantly, till thick and clear. Turn into 1 1/2- quart
casserole or 10 x 6 x 1 1/2 inch baking dish.
Prepare Drop Biscuits: With fork combine biscuit mix, sugar, milk, and
butter, stirring well. Drop batter from tablespoon onto hot fruit making 5
or 6 biscuits. Sprinkle biscuits with sugar. Bake in hot oven (400°) 20
minutes or till biscuits are done. Serve warm with cream. Makes 5 or 6
servings.
Tasting-Test Kitchen note: You can use two 12-ounce packages frozen peaches
or one 1-pound can (2 cups) sliced peaches. For either, include the syrup,
and then increase the cornstarch to 2 tablespoons.
-End Recipe Export-
-Begin Recipe Export-
Title: Persian Peaches
Keywords: Mom's, Fruits, Peaches, Sauces
Candied ginger adds delightful zingo. Serve plain or over vanilla ice cream.
4 cups sliced peaches
1/2 cup orange juice
3 tablespoons honey
2 tablespoons finely chopped
candied ginger
Dash salt
Combine all ingredients, mixing gently. Cover; chill thoroughly. Spoon into
chilled sherbet glasses. Makes 5 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Mocha Torte
Keywords: Mom's, Tortes
Torte: Frosting:
2 cups shelled 1/2 cup butter or
walnuts margarine
1 1/2 cups sifted 1 1/2 cups confectioners'
confectioners' sugar
sugar 1 teaspoon vanilla
6 egg whites extract
1 tablespoon instant
or frozen coffee
concentrate
4 egg yolks
Cover 2 cookie sheets with brown paper and draw 2 eight-inch circles on each
sheet (use an 8" cake pan as a guide). Oil or grease the four circles.
Sprinkle with flour. Start oven at 350F or moderate.
Put walnuts through a food grinder, then mix thoroughly with confectioners,
sugar. Beat egg whites stiff enough to hold a point. Mix gently or fold
walnut mixture with egg whites until thoroughly mixed. Smooth 1/4 of the
batter into each circle neatly and bake 30 to 35 minutes. (Tortes will still
feel soft at this point.) Cool and loosen from paper carefully with a
spatula.
Meanwhile, make up the frosting. Work butter or margarine until creamy, then
gradually work in sugar until soft and smooth. Flavor with vanilla extract
and coffee, beat in egg yolks one at a time.
Shortly before dinner spread frosting between each layer and over top of
torte. Decorate with more walnuts. Serves 8.
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-Begin Recipe Export-
Title: Waldorf Torte
Keywords: Mom's, Tortes
For 6 servings For 12 servings
2 Egg whites 4
2 Egg yolks 4
1/4 cup Sifted all-purpose flour 1/2 cup
1/2 teasp. Double-acting baking powder 1 teasp.
1/2 teasp. salt 1 teasp.
1/2 teasp. cinnamon 1 teasp.
1/2 cup Light or dark raisins, snipped 1 cup
1/2 cup Walnuts, finely chopped 1 cup
1 medium Apple, finely chopped 2 medium
1/2 cup Granulated sugar 1 cup
1/4 teasp. cream of tartar 1/2 teasp.
1/2 cup Heavy cream, whipped 1 cup
Day before:
1. About 1 hr. ahead, set out whites, yolks.
2. When ready to make torte, start heating oven to 350F. Grease and line
with waxed paper bottom of 1 9" layer pan if for 6, 2 9" layer pans if for
12.
3. Sift flour with baking powder, salt, and cinnamon. Toss with raisins,
walnuts, and apple.
4. With egg beater, beat egg yolks with half of sugar until very thick and
light.
5. In large electric-mixer bowl, beat egg whites with cream of tartar until
soft, moist peaks form. Add rest of sugar gradually, beating well until
stiff peaks form.
6o. Combine beaten yolks with flour-fruit mixture- gently fold into beaten
egg whites.
7. Turn into prepared pans. Bake 35 min. Let cool several minutes. Carefully
turn onto serving plate. Refrigerate.
To serve: Frost with whipped cream; cut each layer into 6 wedges. Or garnish
with fruit for calorie watchers.
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-Begin Recipe Export-
Title: Spicy Apple Twists
Keywords: Mom's, Pillsbury, Fruits, Apples
$25,000 Grand Prize Winner in Pillsbury's 10th Grand National Recipe and Baking Contest
by Mrs. Don DeVault, Delaware, Ohio
Adapted by Ann Pillsbury
BAKE at 450° for 20 to 30 minutes. MAKES 16.
Prepare.... 2 large apples, pared, cored and each sliced into eight wedges.
Sift together. 1 1/2 cups sifted Pillsbury's Best All Purpose Flour* and
1 teaspoon Morton Salt into mixing bowl.
Cut in..... 1/2 cup shortening until particles are the size of small peas.
Sprinkle .. 4 to 5 tablespoons cold water over mixture while tossing and
stirring lightly with fork. Add liquid to driest particles,
pushing lumps to side, until dough is just moist enough to hold
together.
Form....... into a ball. Flatten to about 1/2-inch thickness; smooth edges.
Roll out... on floured surface to a 12-inch square. Spread with 2
tablespoons soft butter.** Fold both sides to center. Roll out
to a 16x1O-inch rectangle. Cut into sixteen 10x1-inch strips.
Wrap....... one strip around each apple wedge. Arrange in 13x9x2-inch pan,
sides not touching. Brush with
1/3 cup melted butter (using all). Sprinkle with mixture of
1/2 cup sugar and
1 to 1 1/2 teaspoons French's Cinnamon.
Pour....... 3/4 cup water into pan.
Bake....... in hot oven (450°) 20 to 30 minutes until golden brown. Serve
warm or cold, plain or with whipped cream.
*For use with Pillsbury's Best Self-Rising Flour, omit salt. Decrease baking
temperature to 425°.
**Or, grate or shave firm butter over center half of square.
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-Begin Recipe Export-
Title: Petits Fours Frosting
Keywords: Mom's, Frostings
2 cups granulated sugar
1/8 teaspoon cream of tartar
1 cup hot water
1/2 teaspoon vanilla
About 1 1/2 cups sifted confectioners' sugar
Cook granulated sugar, cream of tartar, and hot water to thin syrup (226°).
Cool to lukewarm (110°).
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-Begin Recipe Export-
Title: Apple Turnovers
Keywords: Mom's, Fruits, Apples, Turnovers
Pastry for Dash cinnamon
2-crust pie Dash nutmeg
2 medium greening 1/4 cup raisins
apples* 1 tablespoon butter
1/2 cup sugar or margarine
1 teaspoon flour 1 egg white
Make pastry, your own or a mix; chill while you prepare filling. Start oven
at 400F, or moderately hot. Get out a baking tray or cookie sheet; grease
thoroughly.
Pare, core, and cut apples in very, very thin slices; then cut across slices
several times, to make little chips. (Just drain canned apples.) Mix 1/4 cup
sugar, flour, cinnamon, nutmeg in a bowl.
On a lightly floured board roll pastry about 1/8 inch thick; shape into
9-by-18-inch rectangle. Cut rectangle into 8 neat 4 1/2-inch squares;
moisten edges with cold water. Put heaping tablespoon of apples in center of
each; sprinkle with 1 teaspoon of sugar mixture, 5 or 6 raisins, and small
chunk of butter or margarine. Fold squares to make triangles: seal edges
with floured fork tines. Bake on greased tray 15 minutes (10 minutes for
canned apples). Brush tops with slightly beaten egg white, and sprinkle with
remaining sugar. Continue baking 5 minutes longer. Serve at room
temperature.
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-Begin Recipe Export-
Title: Spanish Sweets
Keywords: Mom's, Candies
2 cups walnuts 3/4 cup candied cherries
3/4 cup almonds 3/4 cup seeded raisins
1 7 1/4 oz. pkg. pitted dates Confectioners' sugar
2 cups pecans
Week before: Put walnuts and next 5 ingredients through food chopper, using
medium blade. On board covered with confectioners' sugar, knead ground
mixture until thick and smooth. Shape into 1" balls. Refrigerate. Makes
about 5 doz.
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-Begin Recipe Export-
Title: Glazed Apricots
Keywords: Mom's, Fruits, Garnishes
2 cups dried apricots 1/8 teasp. cream of tartar
1 cup water About 4 doz. walnut quarters
2 cups granulated sugar Granulated sugar
Several days ahead: Rinse apricots; cover with water. Simmer slowly 5 to 10
min., or till tender; drain. In saucepan with candy thermometer in place,
combine 1 cup water, 2 cups sugar, and cream of tartar. Cook until
thermometer registers 236° F., or until a little of mixture dropped in cold
water forms soft ball. Add apricots. Boil gently 10 min. With slotted spoon,
remove fruit from syrup; drain well on paper towels. Roll each apricot
around walnut quarter; then roll in granulated sugar. Store in covered
container. To serve, sugar again if needed. Makes about 4 doz.
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-Begin Recipe Export-
Title: Candied Apple Wedges
Keywords: Mom's, Fruits, Apples, Garnishes
4 cups granulated sugar Pinch salt
1 1/2 cups water 4 pared firm apples
Several days ahead: In large broad saucepan, place 3 cups sugar, water,
salt; heat, stirring, until sugar dissolves; then boil 10 min., making rich
syrup. Cut pared apples lengthwise into eighths; trim; core. Lay pieces in
syrup; boil gently until apples are clear and most of syrup is absorbed.
Drain on rack in shallow pan, then roll pieces in remaining 1 cup sugar.
After drying apples several hours, roll again in sugar. Makes about 2 1/2
doz.
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