DOCSLIB.ORG

Colette Thomas, Carole Cover, Pat Lenczewski, Karyn Thomas Cookie

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Colette Thomas, Carole Cover, Pat Lenczewski, Karyn Thomas Cookie Colette Thomas, Carole Cover, Pat Lenczewski, Karyn Thomas Cookie Exchange .............................................................................3 Raspberry-Truffle Brownies .........................................................................................................3 Walnut & Chocolate Chip Bars .......................................................................................................3 Rugelach ............................................................................................................................................4 Cranberry Layer Bars .....................................................................................................................4 Oreo Truffles ..................................................................................................................................5 Lemon Bon Bons................................................................................................................................5 Sandies ..............................................................................................................................................6 Italian Donuts ..................................................................................................................................6 Salted Caramel-Pecan Bars ............................................................................................................6 Frosted Nutmeg Logs .....................................................................................................................7 Hershey’s Secret Kisses Cookies ..................................................................................................8 Lemon Cloud Cookies .......................................................................................................................8 Almond Poppy Tea Cookies .............................................................................................................9 Chocolate Transfer Cookies......................................................................................................... 10 Cinnamon-Almond Cookies ............................................................................................................ 10 Chai Shortbread ............................................................................................................................ 11 Mixed Fruit and Nut Cookies ....................................................................................................... 12 Holiday Fruit Drops ....................................................................................................................... 12 Luncheon Recipes – Colette Thomas December 18, 2010 ............................... 14 Warm Cranberry Wassail ............................................................................................................. 14 Old-fashioned Fruit Compote ...................................................................................................... 14 Special Occasion Salad ................................................................................................................. 14 Banana-Chocolate Chip Bread ...................................................................................................... 15 Apple Cheddar Bread .................................................................................................................... 15 Cranberry Orange Nut Bread ...................................................................................................... 16 Yorkshire Pudding .......................................................................................................................... 16 Cornish Pasties ............................................................................................................................... 17 Standing Rib Roast .................................................................................................................... 17 House Seasoning ........................................................................................................................ 17 Short-crust Pastry .................................................................................................................... 17 Pasty Filling................................................................................................................................. 18 Zesty Winter Vegetables............................................................................................................. 19 Baked Parmesan Broccoli .............................................................................................................. 19 Gingerbread Bites with Orange-Cream Cheese Frosting ....................................................... 20 Orange-Cream Cheese Frosting ............................................................................................. 20 Tiny Tim's Plum Pudding .............................................................................................................. 20 Hard Sauce ................................................................................................................................. 21 2 Cookie Exchange Raspberry-Truffle Brownies 1 ¼ cups semi-sweet choc chips ½ Cup butter ¾ C all purpose flour ¾ C packed brown sugar 2 eggs, slightly beaten ½ tsp baking powder In a large saucepan melt the 1-1/4 cup of chocolate chips and butter over low heat, stir often. Remove from heat. Stir in flour, brown sugar, eggs & baking powder, mix well. Pour into a greased 13x9x2" pan. Bake 350 for 15-20 minutes. Cool. Part 2 1 Cup chocolate chips 1-8oz cream cheese, softened ¼ Cup sifted powder sugar ¼ Cup raspberry preserves In a medium saucepan, melt 1Cup choc chips, then cool. Beat cream cheese fluffy. Stir in melted chocolate, powdered sugar, & raspberry preserves. Spread mixture over cake. Part 3 ½ cup chocolate chips 3tsp butter. In a saucepan, melt 1/2 cup chocolate chips with butter. Blend well, drizzle or spread on cake. Refrigerate at least 1hour, keep in frig. Walnut & Chocolate Chip Bars 1 ¼ Cup All-Purpose Flour ¾ Cup Walnuts, chopped 3 tbs Brown Sugar ½ Cup Light Corn Syrup ½ Cup Butter (no substitutes) 2 tbs Butter, melted 2 Eggs 1 tsp Vanilla ½ Cup Brown Sugar, packed 1 cup chocolate chips Combine flour and the 3 tablespoons brown sugar. Cut in the 1/2 cup butter till mixture resembles coarse crumbs. Pat into an ungreased 11 x 7 x 1 1/2 inch baking pan. Bake in a 375 degree oven for 20 minutes. Meanwhile, beat the eggs with a fork. Stir in the 1/2 cup brown sugar, Walnuts, chocolate chips, corn syrup, melted butter, and vanilla. Pour over baked crust, spreading evenly. Bake 20 to 25 minutes more or till set. Cool. Cut into bars. Chill to serve. Makes 24. 3 Rugelach 1/4 cup light brown sugar, packed 8 ounces cream cheese, at room 1 1/2 teaspoons ground cinnamon temperature 3/4 cup raisins 1/2-pound unsalted butter, at room 1 cup walnuts, finely chopped temperature 1/2 cup apricot preserves, pureed in a 1/4 cup granulated sugar plus 9 food processor tablespoons 1 egg beaten with 1 tablespoon milk, for 1/4 teaspoon kosher salt egg wash 1 teaspoon pure vanilla extract 2 cups all-purpose flour Cream the cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light. Add 1/4 cup granulated sugar, the salt, and vanilla. With the mixer on low speed, add the flour and mix until just combined. Dump the dough out onto a well- floured board and roll it into a ball. Cut the ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour. To make the filling, combine 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, the raisins, and walnuts. On a well-floured board, roll each ball of dough into a 9-inch circle. Spread the dough with 2 tablespoons apricot preserves and sprinkle with 1/2 cup of the filling. Press the filling lightly into the dough. Cut the circle into 12 equal wedges—cutting the whole circle in quarters, then each quarter into thirds. Starting with the wide edge, roll up each wedge. Place the cookies, points tucked under, on a baking sheet lined with parchment paper. Chill for 30 minutes. Preheat the oven to 350 degrees F. Brush each cookie with the egg wash. Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies. Bake for 15 to 20 minutes, until lightly browned. Remove to a wire rack and let cool. Cranberry Layer Bars Bake these delicious bars made using Pillsbury® refrigerated sugar cookies sprinkled with cranberries, chips and pretzels – perfect dessert for a bunch. 1 roll (16.5 oz) Pillsbury® 1 egg refrigerated sugar cookies 1 cup chopped fresh cranberries 1 can (14 oz) sweetened 1 cup white vanilla baking chips (6 oz) condensed milk (not 1 cup semisweet chocolate chips (6 oz) evaporated) 1 cup coarsely crushed pretzels (2 oz) 4 2 teaspoons grated orange peel Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. Break up cookie dough into pan. With floured fingers, press dough evenly in bottom of pan. Bake 18 to 20 minutes or until puffed and edges are golden brown. In medium bowl, beat condensed milk, orange peel and egg with whisk until combined. Remove partially baked crust from oven. Spread milk mixture evenly over crust; sprinkle evenly with cranberries, chips and pretzels. Bake 25 to 30 minutes longer or until center is set. Cool 1 1/2 hours. Refrigerate 30 minutes or until chocolate is set. Cut into 6 rows by 4 rows. Oreo Truffles 8 oz softened cream cheese,
Load more

Recommended publications
  • Storied Desserts by Dan Gill
    Storied Desserts By Dan Gill Molasses Gingerbread My grandmother, affectionately called Mungee (pronounced with a hard “G”), was raised way out in the country near Chester. She was the prim, proper and fastidious product of finishing school and old Virginia society. In her day, proper young ladies wore high lace and could traverse rough terrain with large books balanced deftly on their heads to improve posture. She was meticulous and frugal: She had balls of string saved from feed bags and a drawer full of used plastic bags, many with Nolde’s Bread printed on them. She loved to cook and had boxes and diaries full of recipes that she clipped from newspapers and magazines, many with annotations and comments. Mungee was not only a good cook; she was an artist with desserts and could work wonders with her kerosene cook-stove. When I was in school at Urbanna Elementary, she lived in the old Jockey Quarters on the farm - also the end of the line for the school bus. Every afternoon, when I got off of the bus, Mungee would have some special treat ready for me. My favorite was her molasses gingerbread hot from the oven and slathered with butter or lemon hard sauce. I have her original recipe, adapted for modern ingredients, and we make it regularly at the store. Molasses Gingerbread 1 1/2 cups sugar 1 cup butter 1 1/2 cups molasses 4 each eggs 1 cup buttermilk 3 cups all-purpose flour 1 tsp salt 2 tsp soda 2 tsp ginger - ground 2 tsp cloves - ground 2 tsp cinnamon - ground 2 tsp allspice - ground 1 cup hot water Cream butter and sugar.
    [Show full text]
  • The Yummy Book
    NINETY-FIVE YEARS AND STILL GROWING Shortly after returning from service in World War I, H. Allen Durkee and Fred Mower went into the business of manufacturing Marshmallow Fluff. They started with one barrel of sugar, a few cans, two spoons and a second hand Ford. Each day they sold Fluff door to door and filled orders making one batch at a time in the evening. It was tough work that paid off. Soon supermarkets began stocking their shelves with Fluff, and the company began to grow. In the 1930's Durkee and Mower became pioneers in radio advertising with their weekly show, "The Flufferettes". The fifteen minute broadcast included live music and comedy skits. Some of the earliest "Flufferettes" shows included the BOOK-OF-THE-MOMENT dramas. They were short comic sketches about a fictional Bostonian scholar named Lowell Cabot Boswell who rewrote moments in American history. Each episode ended with Mr. Boswell's disappearance to finish his untitled, mysterious book. The last drama of the series revealed that the BOOK-OF-THE-MOMENT was not a historical text as expected. Instead, it was a collection of recipes for cakes, pies, candies, frostings and other confections that could be made with Marshmallow Fluff, appropriately called THE YUMMY BOOK. This is the ninth edition of THE YUMMY BOOK. You'll still find some of the favorites from the 1930 edition plus many new up-to-date ideas to try. You'll find the recipe for Never-Fail Fudge that helped raise money during World War II; fat-free ideas for frostings, sorbets and treats; microwave cookie bars and much more.
    [Show full text]
  • Candy Cane Cookies Story I Can't Believe I'm Sharing This Recipe!
    Entry 1: Candy Cane Cookies Story I can't believe I'm sharing this recipe! I have guarded it for over 20 years now- ever since my mother handed the reins to me because she was too old to make them. My mother ate these cookies with us last Christmas when she was 93 and she passed a month later. My mother was not a baker by any means. She was a career woman with a very limited repertoire of recipes. She had one pie she was pretty good at and these cookies. That was it. So, the importance of these cookies to my brothers and I was immeasurable! We waited all year for her to make them. I am also a career woman and I know the meaning of a job deadline. But, in the 1990's when the cookies first became my responsibility, I learned the meaning of pressure. My brothers start reminding me about them around September. Then, they start badgering me for an early release around October. I hold out until November, and then I start mass producing them. Typically, I make at least 6 double batches. I freeze them without the frosting. Then, at the beginning of December, I designate an entire day for frosting them. From that point on, I am expected to serve them on demand and I do mean demand! I accept the pressure and the awesome responsibility because I love the fun of the whole thing. I tease my brothers by pretending I'm not going to make them. Then I pretend I'm out of them when they beg for them.
    [Show full text]
  • Favorite Recipes
    favorite Recipes Of Cexington fiou$ek*eper$ Compiled for the Benefit of the C H IL D R E N ’S CLINIC LEXINGTON, VIRGINIA I Mrs. Edith Harris Phone 730 | | THE VOGUE BEAUTY SHOP | IN ROBERT E. LEE HOTEL OPEN EVENINGS BY APPOINTMENT im illllllllllltU tH H IIIIIilltttlllllllllllllllllllllim illllllllllllllllllllllllllllltlllll'IIIIIIIIIIIIIIIIH H IIIIIIIIIIIIIIIU H ItllllH IIItllllllll^ For Service, Always Visit The Big, Wide Open Sinclair Super Service Station 214 South Main Street Distributors of H. C. with Ethyl and the Stepped Up 70% Straight Gas OILS That Can’t be Surpassed—treat your car good, too M. E. NICELY, Proprietor & Ice Cream With The Flavor The Best We Can Get ..... Different From Others CLOVER BRAND MADE BY THE CLOVER CREAMERY COMPANY OF ROANOKE We Deliver When You Want It In ^4 Pint, Pint, Quart, and Half Gallon Containers Phone 41 RICE’S DRUG STORE FOREWORD A GOOD cook-book needs neither introduction nor apology, and it is the hope of the compilers that this one may qualify as such within its modest limita­ tions. It does not, of course, undertake to be a com­ plete compendium of cookery, nor has it been possible to secure and include contributions from all the excel­ lent housekeepers in Lexington; but it is the wish of its sponsors that it may be found a worth-while con­ tribution to the cause of good housekeeping, as well as a means of assistance to the cause which inspired its publication. T he Children’s Clinic, Lexington, Va. CONTENTS Soups .............................. ........................... 3 Breads ........................... ........................... 9 Vegetables ..................... ............................24 Chicken, Fish and Meats.
    [Show full text]
  • University of Illinois Agricultural Extension Station Circular
    I " t!,., or3 HOW TO USE Circular 528 UNIVERSITY OF ILLINOIS ... COLLEGE OF AGRICULTURE EXTENSION SERVICE IN AGRICULTURE AND HOME ECONOMICS Out of a large Con ien id P.\GE HONEY RULES AND CARE . .. _... _ number of HONEY IN CAKES. ___ . _. _. _... ..... 4 DIFFERENCES IN HONEY _. __ .... BEVERAGES _ . ... .. .. .... .... .... recipes tested, BREADS Date Nut Bread.. .. " _ . .. ...... O range Nut Bread . .. .. .. .. ... CANDIES these were Honey Caramels .. .. .... .. .. ... Honey Chews . ... .. .. ... .. Honey Fruit Bars... ... ..... .. 8 Fruit Confection. _ . .. 8 selected as COOKIES Chocolate Chip Cookies . .. .. .. 8 Chocolate Oatmeal Cookies _ . ... ... Honey Date Bars . .. .. ............. the ones most Raisin Honey Gems .. ........ .. DESSERTS Fresh Fruits ........ .. ... ... ... Honeyed Grapefruit ... _ . ... ... .. .. Baked Apple. _ . .. 9 people wquld Apricot Whip. .. .. .. ... ... .. ... 10 Honey Custard ...... .. .... ... .. 10 Individual Pumpkin Custards .... .. .. 10 Honey Apple Betty .. .. .. ... ....... 10 be like;ly Prune Brown Betty . .... _.. ... .. 10 Honey Carrot Pudding... .... ..... 11 Honey Plum Pudding ... _ . .. 11 Ginger Cottage Pudding .. .... .. ... 11 Lemon Fruit Pie .. ... .. .... .. .. .. .. 12 to enJoy Raisin Honey Pie ...... .. .. ... _ . .. 12 Ice Cream .. ...... .. ........ .. .... .. 12 MEATS AND VEGETABLES Ham Slices a la Cranberries . ........ 13 Honeyed Squash ... _... .... _.. .... .. 13 • Honeyed Sweet Potatoes . .. 14 SALADS AND SALAD DRESSINGS Honey Fruit Salad ... ... .. .. 14 Orange Ambrosia Salad
    [Show full text]
  • Neighbor's Kitchen by Doris Belding
    From Your . Neighbor's Kitchen By Doris Belding As Published in The ilaurfyrstrr 1£urutug ~ rralh MAN , E TER, CONNECTICUT IF IT'S MADE BY YOU CAN TRUST ITS QUALITY , - ~ i'. ' C? il!llli//llil/I IONABLEND "The Blender with THE IONA THE IONA the Handle" ICE CRUSHER HAIRDRYER KNIFE 'N SCISSOR SHAR.PENER Electric Can Opener and Knife Sharpener Combination At lea d ing s tores selling THE I C•l : f;1 MANuF~c~~~;~~i aca~· PANv, 1Nc. MANCHESTER, CONNECTICUT From Your Neighbor's l(itchen by Doris Belding DRAWINGS BY RORY O'CONNOR PHOTOGRAPHS BY SYL VIAN OFIARA, JOSEPH SATERNIS AND REGINALD PINTO OF THE HERALD as published in the ilaurqrstrr f uruiug i!;rralh INDEX APPLE FLAKE CRUNCH .. ...... ..... ........ 30 BARBECUE SAUCE ... .. ..... ................. .44 BARBECUE SPARERIBS ....... ... ... .. .. .. 44 BEEF SOUP AND MARROW BALLS .. ...... .. 59 BEETS A LA ORANGE ........................... 65 BOILED CUSTARD ... ... .......... ..... ..... 13 BRAZIL NUT STUFFING . ..... .... .. ... ..... 49 BROCCOLI COLOMBO . ..... ..... ... ... ........ 65 BROILED STUFFED LOBSTER ... .. ..... .. .... 43 BROWNED RICE ...... ... ......... .... ......... 49 BRUNSWICK STEW .. .... .. ......... ...... 55 BUTTERSCOTCH PIE ... ... .................. 32 CALIFORNIA CAESAR SALAD ..... .... ... .. 62 CARROT CASSEROLE .. ... ..... .. ........ .. .. 64 CHEESE LATKES .. .... ......... .. ............. 50 CHEESE SHORTIES ... ....... .. .. ...... ..... 33 CHICKEN LIVER SNACKS ............ .. .... ... 48 CHICKEN LOUISE .. ...... ... ................. 44 CHTCKEN'N 'QUE .......
    [Show full text]
  • The Woman Suffrage Cook Book. a Compilation of Recipies From
    A Compilation of Recipies from Suffrage Cookbooks ~ JOHNS HOPKINS '\ifllJY SHERIDAN LIBRARIES FOREWORD Written by Heidi Herr, Librarian for English & Philosophy; Outreach Librarian for Special Collections The women’s suffrage movement in both England and America utilized a vast array of promotional and fundraising strategies to agitate for voting- rights for women. This includes everything from buttons and pins featuring a variety of pro-suffrage slogans to popular amusements like boardgames and motion pictures. Suffrage organizations were also keen to produce materials that would be helpful for daily life, including cookbooks. The first suffrage cookbooks appeared in England and the United States during the 1880s, and were inspired by the community cookbooks created by women’s auxiliary groups for religious institutions and civic organizations. While today some may bristle at connecting the political equality of women with succeeding at domestic duties, suffrage cookbooks proved to be a savvy advocacy tool. They occupied a space that was deemed suitable for respectable women, while undermining the charge by anti-suffragists that women who wanted to vote would abandon all household responsibilities. Special Collections at the Johns Hopkins University Sheridan Libraries is actively collecting suffrage cookbooks. We are pleased to share some favorite holiday recipes from the Woman Suffrage Cook Book (Boston, 1890), the Washington Women’s Cook-Book (Seattle, 1909) and the Suffrage Cookbook (Pittsburgh, 1915). Some of the recipes even include the names of their contributors, giving us a glimpse of the innumerable forgotten women who advocated for universal suffrage. We encourage you to bake like a suffragette this winter and share your creations with us on Instagram by tagging us at (a)jhuspecialcollections.
    [Show full text]
  • Three Meals a Day. Recipe Review
    ftfidiki 5Wkur iy JESSIE READ HOME ECONOMIST OF The Evening Telegram "TORONTO'S MOST INTERESTING NEWSPAPER." PRICE £*« r fiorotfyjwrief Jaatson ^Bequest The EDITH WLORNE PIERCE COLLECTION of CANADIANA Queen's University at Kingston pj^ Av~~ K FOREWORD TO THE READERS OF THIS BOOK It is in answer to the constant demands from regular readers of "Three Meals a Day" that this book has been assembled. May I hope that it will become something more than just a cook-book? I should like it to be my daily representative in your home. Let it be your personal kitchen friend and guide. Indexed and handy for reference you will find new ideas in meal planning and household management together with a review of "Three Meals a Day for 1934." Next year we shall give you another Three Meals a Day" review for 1935. Various advertisers have assisted materially in making this book possible and, when shopping, remember them! Their products I most sincerely and heartily commend to you. Francis Bacon once said, "Some books are to be tasted, others to be swallowed and some few chewed and digested." I hope you will consider this book among "some few." Your friend of the kitchen, // THREE MEALS A DAY Jessie Read ESSIE READ'S interesting and instructive articles on culinary problems are a few of the many reasons why The Telegram is referred to as Toronto s Most Interesting Newspaper . If you have any problems in connection with your home ask the Woman's Department of The Telegram to help you! They will do it cheerfully.
    [Show full text]
  • Ectable Dessert
    ECTABLE DESSERT ... (UStll1)S, SOUlnIS, SlU(U 'U1)1)\MGS, MII\MGUIS, (AIlS, Ii"'! LusciouS' 1empti"9' New Desserts ad famOUS ftrIOriteS to &lIl tad! Meal i" 1riU1ftPh' 250 Tempting 7JBjjJ Baked P~ddings Meringues Chilled Desserts Custards Soufiles Creamy Puddings Frozen Desserts Dessert Cakes Refrigerator Cakes Steamed Puddings Fruits Dessert Sauces EDITED BY Ruth Berolzheimer DIRECTOR . CULINARY ARTS I NSTITUTe ASSO CIATE EDITORS Edna L. Gaul · Ethel Marie MeDon" Id Helen Lucy Kinney - Madeleine Jasper Ann Heiberg Copyright 1940 by Consoli dat ed Book Puhlishers. Inc. 153 N. Michigan Avenue. Ch icago. Ill. Prmted in U. S. A IND EX BAKED PUDDINGS AND CREAMY PUDDINGS. •••• 20 DESSERT CAKES •• ••••.• 28 MERINGUES..... •••• . 5 Brazil-nut Marshmallow Apple Brazil-nut Shortcake 3J Apple Charlotte ... • . .•• 5 Cream • . .... .. • . ..• 20 Apple Cake .. .. • .. .•... • 28 Butterscotch Pudding ..• • 21 Apple Meringues ...... .• 10 Applesauce Torte • •• . .... 34 Caramel Tapioca Cream • • 20 Apricot Upside-Down Gin· Banana and Apple Brown Chocolate Pudding ... .• 20 gerbread ••.••• •••• ••• 35 Betty • •.. ••. ...•• ••• 5 Cream Pudding •• . • • • • 20 Carrot Torte • • • .••. • ••• 34 BJack Walnut Sweet Potato Mapie Nut Pudding .••• •• 21 Cream Cheese Cake • . • • • . 28 Pudding •.•...• •.••• • 6 Pineapple Tapioca Cream 21 Date Nut Torte •..•• .. • 34 Brazil-nut Bread Pudding 8 Pompadour Pudding .. •• .• 21 Rice Pu'dd ing . • .... ••••. 21 Dutch Cherry Cake • •• • • • 30 Brazil-nut Pudding ....•• 8 Vanilla Pudding .. ....... 20 Egg Braid • ••. • . .• .•. • . • 30 Cherry Cottage Pudding •• 8 Glazed Apple Ring • • •. •• .28 Chocolate Bread Pudding 7 CUSTARDS AND SOUFFLES . 14 Haystacks . • • . • • • • • • • • • • 28 Cracker Pudding .. •••••• 5 Baked Custard .. .. ... 15 Honey Topping .. ...... 30 Cranberry Nut Cobbler ., . 7 Caramel ...... .. ..• 15 Honey Twist •• .. • • ••.•• 30 Date Dessert Loaf • •• • ... 6 Chocolate • .. .. • . .. 15 Hot Frosted Gingerbread 28 Devil's Food Pudding •• .
    [Show full text]
  • Dessert Menu
    Sarasota Catering Company Dessert Menu COOKIES, BROWNIES AND MINIATURE BITES BITES BY THE DOZEN Orange Double Diablo Chocolate BLONDIES (3 pieces per person) (Minimum 1 dozen) Cake Gran Marnier and Chocolate make this a dessert to remember $38 Serves 12 – 16 Cookie Assortment Miniature Pastries Miniature Mousse Cups Chocolate Chip Pecan, Double A variety of miniature éclairs, Chocolate, White Chocolate, Pecan Pie $18 Serves 6 – 8 Chocolate Chip, Peanut Butter, linzertorte squares, napoleons and Raspberry or Mango Mousse in a Apple, Buttermilk, Custard, Snicker Doodles, Oatmeal Raisin, cheesecake $3.75 per person footed cup with miniature spoon Mincemeat, Peach or Pumpkin Pie Heath Bar, Brown Sugar Chocolate $18 per dozen $13 Serves 6 – 8 Chip or Sugar Cookies Miniature Dessert Assortment Select three kinds $2.75 per person Selection of Double Diablo Miniature French Crème Strawberry Pie $18 Serves 6 – 8 Chocolate Bites, Key Lime Tart, Available in Amaretto, Key Lime, Brownies, Blondies and Chocolate Lemon Tart, Cheesecake, Strawberry Kahlua and Strawberry English Trifle Chip Cookies Chocolate Brownies Cheesecake, Kahlua Cheesecake, $18 dozen Pound Cake soaked with Amaretto with Walnuts Triangles, White Chocolate Cheesecake, Pecan and Raspberry Jam, Vanilla Custard, Chocolate Macadamia Nut Blondie Tartlets, Apple Tartlets, Chocolate Pie Miniature English Trifles Strawberries, Chantilly Cream and Triangles, and our special Chocolate Select three kinds $3.75 per person $18 dozen Seasonal Fruit Displayed in a Footed Chip Pecan Cookies 3 pieces
    [Show full text]
  • Holiday Nights Recipes 2016
    Holiday Nights Recipes 2016 Try these seasonal favorites, and you just might change the way you pick your menus year-round. Roast Turkey (Without Stuffing) Place turkey to roast in a rack within a dripping pan; spread with bits of butter, turn and baste frequently with butter, pepper, salt and water; a few minutes before it is done glaze with the white of an egg; dish the turkey, pour off most of the fat, add the chopped giblets and the water in which they were boiled, thicken with flour and butter rubbed together, stir in the dripping-pan, let boil thoroughly and serve in a gravy-boat. Adapted from Buckeye Cookery and Practical Housekeeping, 1881, p. 249-250 Beef Bouilli This is one of the dishes just now referred to, which come between a soup and a simple boiled meat. It is, in fact, merely a whole stew. Take a nice round of fresh meat. Trim off almost all the fat, -all the gristle and hard, outside, scrappy bits,- and take out the bone. Wash it, and lay it in a deep stew- pan, or soup pot; cover it once and a half with cold water, and set it on the fire where it will come to a quick boil. Farmers’ Complete Encyclopedia, 1883, p. 575-576 Chicken Pie Cut up two young chickens, place in hot water enough to cover, boil until tender; line a four or five quart pan with a rich baking powder or soda biscuit dough quarter of an inch thick, put in part of chicken, season with salt, pepper and butter, lay in a few thin strips or squares of dough, add the rest of chicken and season as before; some add five or six fresh eggs or a few new potatoes in their season; season liquor in which the chickens were boiled with butter, salt and pepper, add a part of it to the pie, cover with crust a quarter of an inch thick, with a hole in the center the size of a teacup.
    [Show full text]
  • Puddings for Economical Meals Susan Z
    South Dakota State University Open PRAIRIE: Open Public Research Access Institutional Repository and Information Exchange Cooperative Extension Circulars: 1917-1950 SDSU Extension 1-1935 Puddings for Economical Meals Susan Z. Wilder Follow this and additional works at: http://openprairie.sdstate.edu/extension_circ Recommended Citation Wilder, Susan Z., "Puddings for Economical Meals" (1935). Cooperative Extension Circulars: 1917-1950. Paper 347. http://openprairie.sdstate.edu/extension_circ/347 This Circular is brought to you for free and open access by the SDSU Extension at Open PRAIRIE: Open Public Research Access Institutional Repository and Information Exchange. It has been accepted for inclusion in Cooperative Extension Circulars: 1917-1950 by an authorized administrator of Open PRAIRIE: Open Public Research Access Institutional Repository and Information Exchange. For more information, please contact [email protected]. ( Extension Circular 348 January, 1935 ( Puddings For Economical 1Heals By Susan Z. Wilder Extension Nutritionist The up-to-date homemaker plans intelligently to meet the many needs of her family. She wants her efforts to produce the .greatest possible re­ sults in their lives. One of her many problems is feeding the family ad­ equate meals that they will enjoy. She can serve the plainest food and make them feel satisfied if she will serve interesting desserts. Puddings are of wide variety. Changes in basic recipes give results that bear little resemblance to one another. The real secret is to have the finished product well flavored and attractively served. Puddings include quick bread with fruit incorporated, covered with or placed between layers of dough and baked. There are also the cereal puddings of cornmeal, cornstarch, tapioca, oatmeal, rice and bread, with ( fruit.
    [Show full text]