My Favorite Recipes - all highly recommended

DESERTS

If possible, refrigerate before serving.
In large bowl at medium speed beat butter,1/4 c. sugar, and 1/4 tsp vanilla. Add flower gradually and beat until well mixed. Stir in pecans. Mold mixture into bottom of 10 inch springform pan.
In small bowl at medium speed beat cream cheese and 1/4 c. sugar . Then add egg and 1/2 tsp. vanilla until well blended. Pour into lined pan.
Combine 1 tsp sugar and cinnamon in bowl and toss fruit slices in gently. Then arrange on top of cream cheese mixture. Cook for 10 minutes at 450 degrees and then 25 minutes at 400 degrees. Makes 10 servings.

Beat butter until soft. Add the sugar gradually and blend these ingredients until they are very light and creamy. Beat egg yolks in one at a time. Melt, cool and add chocalate.
Sift flour, then resift with cinnaomn, cloves, baking powder and salt. Then add these ingredients in 3 parts to the butter mixture alternating with thirds of the milk. Beat until smooth after each addition.
Seperately whip until stiff but not dry egg whites and salt. Fold this lightly into the cake batter. Bake the cake in 2 greased 9 inch layer pans at 375 degrees or in a greased 9 inch tube pan at 350 degrees. Add icing.

Cream butter and cream cheese. Add sugar and vanilla and mix thoroughly.Add milk or cream as necessary to adjust consistency for ease of spreading of icing.

Sift flour with salt into medium bowl. With pastry blender, cut in lard and butter until mixture resembles coarse cornmeal.
Sprinkle ice water (1 Tbs. at a time) over flour mixture, stirring lightly with a fork after each addition and pushing dampened portion to side of bowl.
On lightly floured surface, knead lightly 15 times. Press into ball: divide in half. Refrigerate until ready to use.

Roll out half of pastry to 11 inch circle. Use to line a nine-inch pie plate. Refrigerate. Preheat oven to 425 degrees.
Combine sugar, flour, cinnamon, and salt and mix well. Add aples and toss lightly. Turn into pastry-lined pie plate, mounding in center. Sprinkle with lemon peel; dot with butter.
Roll out rest of pastry to 11 inch circle. Make several slits in center for steam vents. Adjust over filling. fold edge of top crust under bottom crust and press togeter; crimp. Mix yolk with 1 Tbs. water and brush on.
Bake 40-50 minutes or until apples are tender and crust is golden.

Preheat oven to 400 degrees and lightly grease a 13 x 9 x 2 inch baking pan. It takes 35 minutes to bake when ready
Make Crumb Topping: In medium bowl, combine sugar, flour and cinnamon. With pastry blender cut in 1/2 cup butter until well blended and then set aside.
Into medium bowl, sift flour with sugar, baking powder, and salt. With pastry blender cut in butter until mixture resembles coarse curmbs. Add milk, egg, and vanilla. Mix with fork until smooth, about 1 minute. Turn into prepared pan, spreading erenly. Top with cherries and crumb topping.

Combine oatmeal, milk, and salt. Mix well. Add honey and margarine. Add boiling water. Stir well and cool until warm. Meanwhile, soften yeast in warm water; add to cooled oatmeal mixture. Add 5 cups flour. Beat by hand 100 strokes(at least) or seven minutes with an electric mixer at slow speed. Add 4(or more, as necessary) cups flour and knead well. Place in greased bowl, let rise until double. Knead well and let rise again. Knead a final time and form loaves(2 large and 1 small) and place in greased pans. Grease top of loaves and let rise. Bake at 325 degrees for 40-50 minutes.
Courtesy of Jim Green

Mash banans in bowl or in a Cuisinart. Cream sugar and butter in mixer. Add to mixing bowl salt, bananas and well-beaten egg. Then add flour, soda, and baking powder sifted together. Finally add the vanilla.
Pour into small, grease loaf pans. Bake 45-60 minutes at 350 degrees.
Note: One recipe only makes about 2 very small loaves. Feel free to double and triple as you wish.
Courtesy of Mary Lou Montgomery

Rub fondue pot with garlic clove and then pour in wine and heat at CHEESE setting until wine bubbles(4 or 5 minutes).
In bowl toss cheese, baking soda and flour, and then add to heated wine slowly(1/4 cup at a time or so). Stir in figure eightr motion until evenly blended and melted.
Add cayenne pepper, garlic salt, and Kirschwasser. Stir until well blended and then heat about 5 minutes to develop flavor.
Use skewers to dip french breead cubes in cheese mixture. Recipe feeds 3 to 4 people.

Roll and pound meat so it is as thin as possible. Chop and mix onion and bacon togeter. A Cuisinart is very useful for this, although it can be done by hand. Place a large spoonful or so in the middle of each piece of meat. Roll up and tie with string or hold together with toothpicks.
Brown in butter, and then simmer in burgundy with a little water for quite a while until it picks up the flavor. Freezes very well, in some of the wine mixture used in cooking, for a later time.

Sift together flour, salt, baking powder, and powdered sugar and put in large mixing bowl. Pour in liquid ingredients. Beat until liquid. Lumps should take care of themselves if it is well sifted.
Cook in heated, grease skillet. Put in only a moderate amount of batter and heat at medium temperature. Flip when brown underneath. Put in oil before cooking each new pancake.
Especially good served with butter, good maple syrup, and either canned slice peaches, fresh strawberries, or other appropriate fruit.
Thanks to the JOY OF COOKING

If you try out any of these recipes or have any questions Please send me EMAIL with your comment.