BBS Toolkit/BBS Toolkit.iso/wildcat/chefdoor.zip/RECIPE1.TXT

Text File | 1992-01-18 | 27KB | 575 lines

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PECAN WHISKEY BALLS

           1 C. Vanilla Wafers Crumbs  2 Tsp. Cocoa (Unsweetened)
           2 C. Pecans Chopped Fine    1/4 C. Whiskey
           1 C. Powdered Sugar         1 1/2 Tsp. Syrup

           Mix Vanilla Waffer Crumbs, Pecans, Powdered Sugar and
           Cocoa. Mix Whiskey and Syrup together and blend with the
           first mixture. Form into Balls 3/4" in diameter. Roll in
           Powdered Sugar, Store in an Air-tight container in
           Refrigerator for several days before serving.
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CHOCOLATE WALNUT DOLLARS COOKIES

           2 & 1/4 C. Sifted Flour         1/2 C. Shortening
           1 & 1/2 Tsp. Baking Powder      2 Tbsp. Milk
           1/4 Tsp. Salt                   2 Squares Unsweetened
           1/2 Tsp. Cimnamon                 Melted chocolate.
           1 Egg                           1/2 C. Chopped Walnuts
           1 C. Sugar                      1 Tsp. Vanilla

           Sift flour, Baking powder, Salt and Cimnamon together.
           Combine remaining ingredients; Beat well. Add Flour
           Mixture, Blend well. Shape into 2" Diameter Rolls. It
           should make two rolls. Wrap in Wax Paper and Chill.
           Slice into 1/8" thick Slices. Bake at 400 for 8 minutes.
           Makes about 4 Dozen.
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PINEAPPLE UPSIDE DOWN CAKE

           1/2 c. butter                   1/4 c. pecan halves
           1 c. brown sugar                Red & Green maraschino
           1 #2 can sliced pineapple,                cherries
                    save juice

           Melt butter in a 9 X 9 baking pan. Sprinkle brown sugar
           evenly over melted butter. Arrange slices of pineapple
           on brown sugar. Place a cherrie in the center of each
           pineapple slice and another one between the slices.
           Place pecan halves around the edge of the cake.
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UNCANDY BARS CANDY

           1 loaf either white       1 pkg. chopped peanuts
                or wheat bread       1/4 c. toasted wheatgerm
           1 c. Peanut Butter

           Trim crust off bread, cut into 1/2" pieces dry in
           oven for 30 min. at 150 degrees. Crush the crust in
           a blender until fine. Combine with nuts add wheatgerm
           thin peanut-butter with peanut oil.  Dip bread strips
           into the peanut-butter, roll in the nut crums mixture.
           Dry on a cookie sheet. If shelf stable peanut butter
           is used no refrigeration is needed. If you would like
           you can add a tsp. of cocoa to the peanut butter.
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SUGAR COOKIES

          1 C. Shortening              1/2 Tsp. Soda
          1/2 C. Butter                1 Tap. Cream of Tartar
          1 Egg                        1 Tbsp. Milk
          1 C. Powdered Sugar          2 & 1/2 C. Flour

          Combine Butter, Shortening, and Egg; Beat until Fluffy.
          Add remaining ingredients; Mix well. Roll Dough into
          Small Balls and Flatten with Fork. Bake at 350 for 10
          to 12 min's. This makes about 4 Dozen.
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SUGARED PECANS

          2 C. Sugar                1 Tbsp. White Corn Syrup
          1 C. Cream                4 C. Pecans
          1 TSP. Vanilla            1/4 Tsp. Salt

          Cook First Four ingredients until they Form a Soft Ball.
          Remove from Heat and Vanilla. Cool until able to Mix in
          Pecans by hand. Stir gently until Pecans are well coated.
          Spread on Waxed Paper to Dry. Package and Freeze.
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SESAME SEED TWISTS

          1 c. flour               1 & 1/2 tsp. baking powder
          1/4 tsp. salt            1/3 c. milk
          2 tbsp. sesame seeds     1 stick oleo.

          Combine dry ingredients, cut in oleo until mixture
          looks like coarse crumbs. Add milk and mix until
          moistened. Knead no a slightly floured surface about
          15 times. Roll dough into 12 X 6 inch pan. Brush top
          with melted oleo. sprinkle seeds on top press into
          dough, Cut into 24 6in. strips twist and place on an
          ungreesed cookie sheet. Bake at 450 for 10 to 12 min.
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STRAWBERRY CAKE

          1 pkg. white cake mix            1/4 c. flour
          1 pkg. strawberry gelatin        1/2 c. water
          1/2 pkg. frozen strawberries     2/3 c. oil
          4 eggs

   Combine all ingredients, beat for 4 minutes. Pour into a greased and
   floured 9 X 13 cake pan. Bake for 45 min. at 350 degrees.

                  FROSTING FOR STRAWBERRY CAKE

   Mix 1 pkg. powdered sugar, 1/4 lb. butter, 1/2 pkg. frozen strawberries
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FRESH STRAWBERRY PIE

                 IN A GLASS MIXING BOWL, MASH UP:

          1 C. Fresh Strawberries,
               washed and stemmed.

                 ADD AND MIX WELL TOGETHER:

          1 & 1/2 C. Water         1 C. Sugar
          4 tbsp. Corn Starch      1/2 tsp. Red foor coloring.

          Microwave on High for 5 to 6 Min. or until Thickened
          & Clear, Stirring often. Then stir in 2 C. whole fresh
          Strawberries, Pour into Prepared Pie Crust and chill
          for 2 hours, or until Set. Serve with Whipped Cream
          or Ice Cream.
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SPICE CAKE

          2 c. flour              2 tsp. baking powder
          1 tsp. cinnamon         1/4 tsp. nutmeg
          1/4 tsp. allspice       1/2 c. raisins (optional)
          1 c. sugar              1/2 c. shortening
          1 c. milk               1 egg

          Sift flour, measure and sift together with other dry
          ingredients add raisins (if used). Cream sugar and
          shortening with 2 tbsp. milk. Add egg and mix well
          add sifted dry ingredients alternatly with remaining
          milk. bake at 350 for 30 to 40 min. Serve with
          whipped cream or Cool whip.
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SHORTBREAD

          2 c. flour            5 tsp. baking powder
          1 tsp. salt           2 tbsp. sugar
          1/4 c. shortening     2/3 c. milk

          Sift and mix all dry ingredients, cut in shortening add
          milk, mix to soft dough. Roll until 1/2" thick. Bake at
          425 for 15 min.
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SKILLET CORN BREAD

          1 c. milk               1 c. corn meal
          1 & 1/2 tsp. salt       1 & 1/2 tsp. baking soda
          4 eggs beaten           3 c. milk
          2 tbsp. bacon drippings

          Scald milk, add corn meal. cook over med. heat and boil
          until the consistency of mush. Add baking soda, eggs,
          melted bacon drippings, stir until mixed pour into greased
          cast-iorn skillet bake at 350 for 40 minutes. Spoon out
          and serve with beans. It will be too soft to cut with a
          knife.
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80 YEAR OLD CORN BREAD

           1/2 c. flour            1 & 1/2 c. cornmeal
           1 c. sour milk          1 egg
           1/2 tbsp. salt          1/2 tsp. baking soda
           1 heaping tsp. baking powder
           2 tbsp. shortening      3 tbsp. sorghum

          Mix all ingredients together in a bowl beat until smooth. Pour
          into greased 8 by 8 by 2 inch pan. Bake at 350 for 25 to 30
          minutes.
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ALMOND BARK

                  1 c. almonds           2 tsp. butter
                  1 lb. white chocolate  3 drops of almond  flavoring

             Combine almonds and butter in a microwave dish. microwave
             until toasted. Melt chocolate, combine with almonds, add
             almond flavoring stir. Pour on waxped paper to cool.
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CHOCOLATE ALMOND PIE

           (PREARE GRAHAM CRACKER PIE CRUST AND LET COOL.)

           In a glass mixing bowl microwave until melted:
                   20 large Marshmellows
                    5 hershey bars with almonds
               1/2 C. milk
          Stir together well, and refrigerate until set.
          Then Fold in:
                    2 cups whipped cream
          Pour into Cooled Pie Crust. Grate over the Top:
                    1 more Hershey bar with almonds
          Refrigerate until set.
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APPLE CRISP

              (PUT IN A 9" SQUARE GLASS CAKE DISH:)

                 5 C. apples, pealed and sliced
               1/4 C. water

                TOP WITH A CRUMB MIXTURE OF:

               1/2 C. margarine, softened
               3/4 C. brown sugar
               3/4 C. flour
               3/4 C. oat meal
               1 tsp. cinnamon

        Microwave on high for Twelve Min. or until Bubbly all the way
        through.
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BANANA SPLIT CAKE

        2 c. powdered sugar               2 eggs
        3 sticks oleo                     2 c. graham cracker crums
        1 laRGe can of crushed pinapple   5 or 6 large banana sliced
        1 large container of cool whip

        Combine eggs and 2 sticks of oleo and whip until smooth. Soften
        the other stick of oleo and mix with cracker crums, press this
        into a 13 X 8 cake pan. Pour in the whipped mixture cracker crum
        crust. Drain pineapple and pour over whipped mixture the top this
        with the cool whip. Chill in ref. before serving.
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BUTTERMILK CANDY

                   2 C. sugar         1 C. buttermilk
                   1 tsp. soda

               (STIR WELL AND COOK TO HARD BALL STAGE.)

        ADD:

             1 TSP. VANILLA             1 C. CHOPPED PECANS

     Stir entire time while mixture cooks. When you take it off the stove,
     then beat until Creamy. Drop by spoon ontl Waxed Paper to Cool.
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BROWN SUGAR DIVINITY

          1 C. light brown sugar          1 1/2 C. chopped pecans
          1 C. granulated sugar           1/4 C. light corn syrup
          1/4 C. hot water                1 tsp. vanilla
          2 egg whites (let stand at room temp for over 1 hour).

      In a 2 qt. saucepan, combine sugar, syrup and hot water. Stir until
      mixed thourghly , cook to 262 degrees. As soon as syrup is ready,
      remove from heat, and start to beat the Egg Whites until they cling
      to the bowl. Then add the hot syrup slowly beating mixture until it
      is thick and holds its shape. As soon as it appears slightly dull,
      add pecans and vanilla. Then drop by spoonfulls onto Waxed Paper.
      When cool store in an Airtight Container.
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PEANUT BRITTLE

            1 C. raw peanuts          1 C. granulated sugar
            1/2 C. white corn syrup   1/8 tsp. salt

            1 tsp. butter             1 tsp. vanilla

            1 tsp. baking soda

      Stir together in a 2 qt. glass cassorole the first 4 ingredients,
      Microwave on high 7 to 8 minutes. Add Next 2 ingredients to this and
      blend well. Put back in Microwave for 2 more minutes on high or until
      peanuts are light brown. Add the baking soda and stir lightly until
      Foamy. Pour on to a Greased Cookie sheet. Let stand to cool for 30
      minutes, break into small pieces and store in cool place.
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BOHEMIAN CAKE

              2 eggs                        1 tsp. salt
              2 1/2 C. flour                1 tsp. soda
              1 C. buttermilk               1 tsp. vanilla
              1 C. cocunut chopped          1 C. pecans chopped

      Mix together adding Pecans and Coconuts last. Bake in a Bundt Pan
      for 1 hour at 350 degrees.
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PIE CRUSE

       2 c. flour                           1 c. oleo
       1 pkg. philidlpha creamcheese        2 tbsp. powdered sugar

Mix all ingredients together, divide in half for 2 pies. Roll out and either
bake for a cream pie or fill with fruit before baking for fruit pie.
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PECAN CHEWIES

           1 C. sugar                       1/4 C. butter
           1/16 tsp. salt                   3/4 C. pet milk
           1 C. light karo syrup            1/2 tsp. vanilla
           6 oz. chocolate chips            2 C. chopped pecans

Cook sugar, salt and karo over high heat to firm ball. Stir occasionally.
Add butter and milk slowly. Reduce heat to medium and cook to firm ball.
Stirring constantly, remove from heat, add vanilla and pecans. Drop by
tabspoons on buttered cookie sheet. Brush with melted chocolate chips.
When cool cut each piece into fourths.
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FRESH CHERRY PIE

        Pastry for 2 crust pie           1 1/3 C. sugar
        3 drops almond extract           4 C. pitted tart cherries
        1/2 C. flour                     2 tbsp. butter
        1/8 tsp. salt

Combine sugar, flour and salt. Add almond extract to cherries and toss with
sugar mixture. Turn cherries into pastry lined 9" pie pan. Make a lattice
flute edge. Bake at 425 for 40 min.
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CHERRY COBBLER

         2 tbsp. butter                    3/4 C. sugar
         1 C. flour                        1/2 tsp. salt
         1 tsp. baking powder              1/2 C. milk

Melt butter, add sifted dry ingredients. Then add milk. Beat together and
spread in bottom of a round glass cake dish.
In a 4 C. glass measuring cup, combine 1 can sour cherries drained (save
juice), 3/4 C. sugar, 1/2 C. cherry liquid and 3 drops of almond extract.
Microwave on high for 7 min. then pour over top of batter; microwave at
1/2 power for 7 min. Then on high for 5 min.
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CHERRY PECAN CAKE

      4 eggs                     2 C. pecans
      1 C. sugar                 1 1/4 C. candied cherries chopped
      1 1/2 C. flour             1 1/4 C. candied pineapple chopped
      1 tsp. baking powder       1 1/2 C. dates chopped

Mix fruit and nuts. Beat eggs lightly. Add sugar, foour and baking powder.
Combine with fruit and nuts. Bake in a buttered bundt pan for 1 hour and
45 min. to 2 hours.
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CREAM CHEESE CAKE

       18 oz. pkg. creamed cheese         2 1/4 C. flour sifted
       2 sticks butter                    2 tsp. baking powder
       1 1/2 C. sugar                     1 C. pecans
       2 tsp. vanilla                     1 C. candied mixed fruit
       4 eggs

Cream together cheese, butter, sugar and vanilla; add eggs one at a time.
Beat well. Gradually add 2 C. flour. Dredge nuts and fruit with 1/4 C.
flour; fold in batter. Pour into bundt or tube pan bake for 1 hour and
10 min. at 325. Cool for five min; Remove from pan.
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CARROT CAKE WITH CREAM CHEESE ICING

       1 1/2 C. liquid shortening          2 tsp. baking powder
       4 eggs                              1 tsp. salt
       2 C. sugar                          2 tsp. baking soda
       3 C. fine grated carrots            1 C. pecans
       2 tsp. cinnamon                     2 C. flour

Cream shortening and sugar, devide egg yokes and whites. Add a yoke one at
a time and beat well. Sift flour and measure, add baking powder, soda, salt
and cinnamon, sift again. Add to oil, sugar and egg mixture and mix. Fold in
beaten egg whites, then add carrots and pecans, folding just enough to mix
well. Pour into 3 round 9" greased and floured cake pans bake at 350 until
done.

                         CREAM CHEESE ICING

         8 oz. creamed cheese           1 box powdered sugar
         1 stick margarine              1 tsp. vanilla

         let cheese and magarine soften then mix together.
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FUNNEL CAKE

       2 C. flour                       1 1/2 C. milk
       1 C. sugar                       Oil
       1 tsp. baking powder             Powder sugar/maple
       1/4 tsp. salt                    Syrup/cinnamon
       2 eggs

In a deep bowl stir in flour, sugar, baking powder and salt. Combine
eggs and milk; pour in dry ingredients. Stir with whisk or mixer until
smooth. Heat 2 inches of grease in a heavy skillet or deep fryer, to
375 F. hold finger over end of funnel; place  1/2 cup of batter in
funnel. Remove finger from end and with slow motion dribble batter into
hot oil in shape of a coil. Fry cake 2 to 3 min. on each side. Remove the
cake, drain on a paper towel. Sift powdered sugar over warm cake or serve
with syrup or cinnamon.
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GERMAN-CHOCOLATE FUDGE

     3 C. sugar                   3/4 C. margarine
     2/3 C. evaporated milk       7 oz. marshmellow creme
     1 tsp. vanilla               12 oz. sweet chocolate broken into peices

Combine sugar, margarine and milk in heavy 3 qt. saucepan; bring to a full
rolling boil, stirring constantly. Continue boiling 5 min. over medium heat
or until candy thermomerter reaches 234 degrees. stirring constantly to
prevent scorching. Remove from heat; stir in chocolate until melted. Add
marsmallow creme and vanilla; beat until well blended. Pour into greased
13 X 9 inch baking pan. Cool at room temperature.

2/3 C. evaporated milk         2/3 C. sugar
1/4 C. margarine               1 egg yoke, beaten
1 tsp. vanilla                 1 1/3 C. flaked coconut
1 C. chopped peacans

Combine sugar, margarine, milk, egg yoke and vanilla. Cook, stirring
constantly over med heat 8 to 10 min. or until thickened. Remove from heat;
stir in coconut and pecans. Cool beating occasionally. Spread over fudge;
chill until firm. cut into squares.
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PEANUT BUTTER RIPPLE FUDGE

   3 C. sugar                           7 oz. jar marshmallow creme
   3/4 C. margarine                     1 tbsp. instant coffee granules
   2/3 C. evaporated milk               1 tsp. vanilla
   12 oz. semi sweet chocolate peices   1 C. creamy style peanut butter

Combine sugar, margarine and milk in heavy 2 1/2 to 3 qt. saucepan; bring
to full rolling boil, stirring constantly, continue boiling 5 min. over
med. heat or until candy thermometer reaches 234 degrees. Stirring
constantly to prevent scorching. Remove from heat; stir in peanut butter
until melted. Add marshmallow creme and vanilla; beat until well blended.
Pour into greased 9 X 13 inch baking pan. Sprinkle with chocolate peices.
Cool at room temperature and cut into squares.
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MOCHA FANTASY FUDGE

   3 C. sugar                              7 oz. jar marshallow creme
   3/4 C. margarine                        1 tbsp. instant coffee granules
   2/3 C. evaporated milk                  1 tsp. vanilla
   12 oz. semi sweet chocolate peices

Combine sugar, margarine and milk in heavy 2 1/2 to 3 qt. saucepan; bring
to full rolling boil. Stirring constantly. Continue boiling for 5 min. over
med. heat. or until candy thermometer reaches 234 degrees, stirring
constantly to prevent scorching. Remove from heat; stir in chocolate peices
until melted. Add remaining ingredients; beat until well blended. Pour into
greased 9 X 13 baking pan. Cool at room temperature; Cut into squares.
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FAMILY  PIE

      1/2 C. tomato sauce             1/8 tsp. pepper
      1/2 C. bread crumbs             1 lb. ground beef
      1/4 C. chopped onion            1/4 C. chopped green pepper
      1 1/2 tsp. salt                 1/8 tsp. oregano

Combine ingredients. Mix as for meat loaf. Pat meat mixture into bottom of
a 9 " pie plate. Pinch 1" fluting around edges. Set aside and prepare filling

                                FILLING

        1 1/3 C. minute rice            1/8 tsp. salt
        1 1/2 C. tomato sauce           1 C. water
        1 C. graded cheddar cheese

Combine rice, tomato sauce, salt, water adn 1/4 C. of shreded cheese. Spoon
rice mixture into meat shell. Cover with foil and bake at 350 for 25 min.
uncover sprinkle with remaining cheese; bake for 10 to 15 min. more. Cut
into wedges with a Pizza cutter.
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FRESH PEACH PIE

                   IN A MIXING BOWL, COMBINE:

        1 C. SUGAR               1/2 C. FLOUR HEAPED
        1/4 TSP. NUTMEG          4 TBSP. MARGARINE, SOFTENED

Put half of the above crumb mixture in the bottom of a baked pie crust.

         IN A GLASS BOWL, MICROWAVE ON HIGH JUST UNTIL TENDER:

    3 C. FR ESH PEACHES, PEELED & SLICED         1/2 C. WATER

Pour hot peaches into pie crust and top with remaining crumb mixture. Then
microwave pie 5 mins. on high. Serve warm with ice cream.
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DROP DOUGH NUTS

          1 C. sugar                     1/4 tsp nutmeg
          2 eggs                         1 tsp. vanilla
          1 C. half/half                 1 tsp. baking powder
          Pinch of salt                  About 2 1/2 C. flour

Mix all ingredients use just enough flour to make a stiff dough that a spoon
stands upright. Spoon into hot grease, cook on one side then turn over to
cook the other side. You can roll them in powdered sugar if you like.
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PECAN DELITES

         1 pkg. kraft caramels           1/2 lb. pecan halves
             1 6 oz. pkg. hersheys dark chocolate chips

Heat caramels in top of double boiler oven boiling water about 15 min. Stir
occasionally until evenly melted. Grease a cookie sheet. Arrange groups of
4 pecans each about 2" apart on the sheet. Drop melted caramel over each
group with a spoon. Melt chocolate chips in double boiler and spoon it over
the caramel and pecans. Let set in a cool dry place until firm.
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PECAN DELIGHTS   7 DOZ.

          1 C. shortening             2 1/2 C. flour sifted
          2 C. brown sugar            1 tsp. salt
          1 tsp. vanilla              2 tsp. baking powder
          2 eggs                      1 C. chopped pecans

Cream shortening, sugar and vanilla; blend in eggs. Sift together flour,
salt and baking powder; add to creamed mixture. Stir in pecans. Drop by
spoonfulls onto baking sheet. Bake at 350 for 12 minutes.
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TWO MINUTE FUDGE

1 lb. powdered sugar         1/2 c. cocoa
1/4 stick marg arine         1/4 c. milk
1 tsp. vanilla               1/2 c. chopped nuts

Blend together powdered sugar and cocoa in a microwave bowl. Add milk DO
NOT STIR microwave on high for 2 minutes, then stir in the vanilla and nuts.
Pour into a buttered cake dish, refigerate until cool then cut into squares.
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MEXICAN ORANGE CANDY

      1 C. sugar                 Grated rind of 1 1/2 oranges
      1/4 C. boiling water       Grated rind 1/2 lemon
      2 C. sugar                 4 tbsp. butter
      1 C. evaporated milk       1 C. chopped pecans
      Pinch of salt

Put 1 C. sugar into heavy skillet over low heat, stir constantly, until it
turns light brown color, add 1/4 C. boiling water and boil until sugar is
disolved and a heavy syrup is formed. Add 2 C. sugar, milk and salt. Cook
until firm ball or 242 degrees, just before candy is done add grated lemon
and orange rinds. Remove from heat, add butter let stand until cool. Beat
until creamy, add pecans and continue beating. Turn into a buttered 8 X 2"
pan. When cold, mark in squares. Let stand in pan for several hours before
removing. Candy remains creamy.
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MICROWAVE CARMEL POPCORN

    9 C. popped corn
    1 brown paper bag
                              --
    1 C. brown sugar            |
    1/4 C. white corn syrup     |
    1 stick butter              |--  Boil 2 minutes, stir occasionaly
    1/2 tsp. salt               |
    1 C. peanuts                |
                              --

Pour over popcorn in sack and shake. Microwave for 1 1/2 min on high. Take
out and shake again. Microwave for one more min. Spread on cookie sheet let
stand for 10 minutes.
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IMPOSSIBLE PUMPKIN PIE

    2 tbsp. oleo                    2 eggs
    1 16 9z. can pumpkin            2 tsp. vanilla
    1/2 tsp. pumpkin pie spice      1 14 oz. can eagle brand cond milk
    1 c. Jiffy mix

Pre heat oven to 350 degrees. Beat all ingredients together until smooth.
Pour into a greased pie plate and bake until done
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