Monster Media 1994 #1/monster.zip/monster/HEALTH/REC1047.ZIP/REC1047.TXT

Text File | 1994-01-03 | 14KB | 292 lines

Newsgroups: rec.food.recipes
Path: nuchat!taronga!arielle
From: [e-mail] (Cari D. Burstein)
Subject: COLLECTION: Desserts, cookies
Message-ID: <2g0ppt$[e-mail]>
Followup-To: poster
Sender: [e-mail] (Stephanie da Silva)
Reply-To: [e-mail] (Cari D. Burstein)
Organization: Computer Science Undergrad Assoc, UCBerkeley
Date: 31 Dec 1993 09:01:49 GMT
Approved: [e-mail]

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.