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Desserts 6 New not tried Carmel Frosting (Dorothy - Mom) This is incredible!! Mix Together: 2 Cups Brown sugar, firmly packed 6 TBS Crisco (1/3 cup & a little) 4 TBS Butter 1/2 tsp salt 1/2 Cup Milk Melt this in a saucepan and bring to a boil. Boil slowly for about 3 minutes stirring constantly. Cool Add 3 cups of sifted confectioners sugar and beat until thick enough to spread. (If too thick, add a bit of milk and beat until the right consistency) Bernard's Chocolate Chip Cookies (my father) Double Single 4 1/2 2 1/4 cups flour 2 1 level teaspoon Baking soda 2 1 salt 1 1/2 3/4 cup white sugar 1 1/2 3/4 cup dark brown sugar, packed 4 2 sticks unsalted butter (room temperature) 2 1 teaspoon vanilla extract 4 2 large eggs 2 1 12 oz. package Nestle semisweet chocolate chips Preheat oven to 375 degrees F 1. Mix the flour, baking soda, and salt in a bowl and set aside. 2. Use a stand-type electric mixer to mix the two sugars briefly at low speed. Add the butter in small amounts, mixing first at low speed and then at high. Beat the mixture until it is pale, light, and very fluffy 3. Add the vanilla at the mixer's lowest speed, then beat at high speed for a few seconds. Add the eggs, again at the lowest speed, switching to high speed for the final second or so. the eggs should be well beaten in, and the mix should look creamed, not curdled. 4. Add the flour, baking soda, and salt, one half cup at a time, mixing at low speed for about one minute, then at high speed for a few seconds. 5. Add chocolate chips and mix at low speed for 10 seconds. 6. Put tablespoonfuls of the mix on an ungreased cookie sheet. Bake until the cookies are pale golden brown (about nine minutes). remove and let cool on a rack. Enjoy. Yield about 8 dozen cookies (double receipt) -------------------------------- Cherry Pie 2 1/2 TBS minute Tapioca 1 1/2 cups sugar 3 1/2 cups red cherries and juice 3 TBS melted butter 1/4 tsp salt 1/2 tsp almond extract 1 recipe pie crust Combine tapioca, sugar, cherries, butter, and salt and let stand 15 minutes, or while passtry is being made. line a 9 inch pie plate with one-half of pastry rolled 1/9 inch thick, allowing pastry to extend 1/2 inch beyond edge of plate. Moisten edge and fold inward, even with the rim of plate. Moisten edge again. Fill with cherry mixture. Roll other half of pastry to 1/8" inch thickness. Fold and cut slits to permit excape of steam. Place upper crust on filled lower one, opening out folded half and drawing snugly across top. Press edges toghethr. Trim off surplus pastry. Bake in hot oven (450) for 15 minutes; decrease to 350; bake 30 minutes From Middletown High School cookbook 1939 --------------- |
Chocolate Sheet Cake (Dorothy - Mom) 2 Cups sifted flour 2 Cups sugar 4 Tbs Cocoa 1 cup water 1 stick butter 1/2 cup Wesson oil 1/2 cup buttermilk 1 tsp Soda 2 eggs 2 tsp Vanilla Sift together flour, sugar, and cocoa Mix water, butter and oil, bring to a boil in a sucepan Pour over flour mixture and beat Add buttermilk to which soda has been added. Add eggs and vanilla - Beat Well Pour in cookie sheet (10 x 15 with sides) Bake 20 minutes at 400 degrees if you are using a dark cookie sheet, reduce temperature to 375 degrees and cook three minutes loner. make the toothpick test, if you are not sure it's not done ---------------------- Hot Buttermilk Icing ( For Sheet Cake) 1 stick of butter 1/3 cup buttermilk 2 tsp vanilla 1 lb of sifed powered sugaar 2 1/2 TBS cocoa melt 1 stick of butter, 1/3 cup buttermilk and 2 tsps vanilla and beat pour in 1 box sifted - powered sugar and 2 1/2 TBS cocoa. Beat well, spread over hot cake. Pie Crust Mix together: Single Double 1 1/3 2 2/3 Cups sifted flour 3/4 1 1/2 tsp salt 1/3 2/3 Cup oil (Best wesson) 4 Tbs half and half Slightly dampen flat surface where dough is to be rolled. Place sheet of waxed paper on dampened surface. Place one half of dough in centr of paper. Place another sheet of undampened waxed paper on top of dough and roll out with a rolling pin until dough is wider than pie plate. Slowly peel off paper and turn over onto pie plate. (A small sharp knife helps to peel paper off) Pour the filling (fruit or whatever) into pie plate. Then place another sheet of waxed paper on dampened surface and roll out second half of dough and place this on top of the filling. Trim off excess dough, flute edges, cut a few slits in top crust. Fruit pies are usually baked at 425 for 15 minutes and then temperature is lowered to 350 for about 30 minutes, but you will have to get the proper temperatures from your recipes. If crust is to be baked before filling (such as for banana cream pie), stick a fork into about five places and bake at 425 for about 14 minutes or until brown. ------------- Chocolate Soda Tall Glass 1/4 cup of Cold Club Soda 1/4 cup Chocolate Syrup 1/8 cup vanilla Ice cream into the Soda Chocolate Mix Stir until ice cream is Melted Add Scoop of Vanilla Ice Cream and add Club soda to top Stir and Enjoy (amount of chocolate can vary) |
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Creme Brulee Separate the eggs and whisk the yolks after the cream has finished steeping; if left to sit, the surface of the yolks will dry and form a film. A vanilla bean gives custard the deepest flavor, but 2 teaspoons of extract, whisked into the yolks in step 4, can be used instead. The best way to judge doneness is with a digital instant-read thermometer. The custards, especially if baked in shallow fluted dishes, will not be deep enough to provide an accurate reading with a dial-face thermometer. For the caramelized sugar crust, we recommend turbinado or Demerara sugar. Regular granulated sugar will work, too, but use only 1 scant teaspoon on each ramekin or 1 teaspoon on each shallow fluted dish. If you don't own eight individual ramekins, see the related Family Style version. Ingredients
Instructions1. Adjust oven rack to lower-middle position and heat oven to 300 degrees. 2. Combine 2 cups cream, sugar, and salt in medium saucepan; with paring knife, scrape seeds from vanilla bean into pan, submerge pod in cream, and bring mixture to boil over medium heat, stirring occasionally to ensure that sugar dissolves. Take pan off heat and let steep 15 minutes to infuse flavors. 3. Meanwhile, place kitchen towel in bottom of large baking dish or roasting pan and arrange eight 4- to 5-ounce ramekins (or shallow fluted dishes) on towel. Bring kettle or large saucepan of water to boil over high heat. 4. After cream has steeped, stir in remaining 2 cups cream to cool down mixture. Whisk yolks in large bowl until broken up and combined. Whisk about 1 cup cream mixture into yolks until loosened and combined; repeat with another 1 cup cream. Add remaining cream and whisk until evenly colored and thoroughly combined. Strain through fine-mesh strainer into 2-quart measuring cup or pitcher (or clean medium bowl); discard solids in strainer. Pour or ladle mixture into ramekins, dividing it evenly among them. 5. Carefully place baking dish with ramekins on oven rack; pour boiling water into dish, taking care not to splash water into ramekins, until water reaches two-thirds height of ramekins. Bake until centers of custards are just barely set and are no longer sloshy and digital instant-read thermometer inserted in centers registers 170 to 175 degrees, 30 to 35 minutes (25 to 30 minutes for shallow fluted dishes). Begin checking temperature about 5 minutes before recommended time. 6. Transfer ramekins to wire rack; cool to room temperature, about 2 hours. Set ramekins on rimmed baking sheet, cover tightly with plastic wrap, and refrigerate until cold, at least 4 hours or up to 4 days. 7. Uncover ramekins; if condensation has collected on custards, place paper towel on surface to soak up moisture. Sprinkle each with about 1 teaspoon turbinado sugar (1 1/2 teaspoons for shallow fluted dishes); tilt and tap ramekin for even coverage. Ignite torch and caramelize sugar. Refrigerate ramekins, uncovered, to re-chill, 30 to 45 minutes (but no longer); serve. |
Banana Cream Pie 2 cups milk 1 cup sugar 3 TBS cornstarch 3 egg yolks 1 tsp. vanilla 2 bananas sliced thin Mix cornstarch with 1/2 cup of the milk and get out the lumps. Then add all the ingrediants except bananas together and cook over medium heat until thickened. (This takes about 30 minutes. Stir constantly. Pour into baked pie shell and add sliced bananas. Cover pie with merange and bake at 350 about 20 minutes. ----------------------- Never-Fail meringue 1 TBS cornstarch 2 TBS cold water 1/2 cup boiling water 3 egg whites 6 TBS sugar 1 tsp vanilla 1 pinch of salt Blend cornstarch and cold water in a saucepan. Add boiling water and cook, stirring until clear and thickened. Let stand until completely cold. With electric beater at high speed, beat egg whites until foamy. Gradually add sugar and beat until stiff but not dry. Turn mixer to low speed, and salt and vanilla. Gradually beat in cold cornstarch mixture. Turn mixer again to high speed and beat well. Spread over colled pie filling. Bake at 350 for about 10 minutes. Variations: Chocolate Pie Make bvasic filling and add 1/2 cup semi-sweet chocolate chips to hot fillng in pan. Stir well Butterscotch Pie Use 3/4 cup firmly packed brown sugar instead of white sugar in basic filling recipe. Increase but to 3 TBS. Cook the same as the basic filling. Coconut Pie Stir 1 cup flanked coconut into basic filling before pouring into pie shell White Cake with Coconut 1 box Betty Crocker Super Moist White Cake & 1 tsp vanilla - Cook as per directions. Frosting 1 cup mild (paste) 4 tbs. flour - stir out lumps cook till very thick, then cool Cream 1/2 cup butter and 1/2 cup solid Crisco add 1 cup superfine granulated sugar and 1 tsp. vanilla Pour in paste Beat till very thick. Add coconut, if desired Refrigerate. |
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Creme
Brulee Sugar 1/2 cup packed brown sugar 1/4 cup granulated sugar Combine both sugars, then spread the mixture on a parchment-lined baking sheet. After baking the brulees, turn off the oven and place the sugar pan inside the oven for an hour to dry out the sugars. Transfer sugar to a food processor and pulverize until fine. Store in an airtight container until ready to caramelize. Peanut Butter Roll 1 can sweetened condensed milk 1 tsp. vanilla 4 lbs. confectioners sugar 1 12 sticks butter 1 12 oz jar peanut butter Melt butter and mix with 2 1/2 lbs of conf sugar. Add milk and vanilla Use the remaining sugar to spread on table surface. Roll the mixture out and spread peanut butter on top. roll up and put in freezer for 10 minutes. Take from freezer and slice into pieces. -------------------------------- Strawberry Surprise (Pauline Hess - Peg's mom) 1 box white cake mix 4 eggs 1/4 cup oil 1/2 cup milk 1 pkg. strawberry jello 1 cup crushed strawberries Grease and flour pans Bake at 350 approximately 30 mins. Check with toothpick for doneness. Cool completely. Mix 1 cup crushed strawberries 1 8 oz cool Whip 1 8 oz softened cream cheese 1/4 cup sugar (opt.) Cover cake with above and refrigerate ------------------- |
Bernard Candy 1 stick butter 5 cups powdered sugar 1/4 cup fresh whipping cream 1 tsp vanilla 12 oz chopped semi-sweet chocolate Beat butter and half of powdered sugar with electric mixer. Gradually add cream, vanilla, remaining sugar, mixing well. Knead until smooth and roll into balls. Refrigerate. melt chocolate, stirring often. Insert toothpick in each butter cream ball and dip into chocolate. Set on wax paper until chocolate firms. Refrigerate until ready to serve. --------------------------------------- Banana's Foster While the bananas cook, scoop the ice cream into individual bowls so they are ready to go once the sauce has been flambéed. Before flambéing, make sure to roll up long shirt sleeves, tie back long hair, turn off the exhaust fan (otherwise the fan may pull the flames up) and turn off any lit burners (this is critical if you have a gas stove). A dark rum like Myers will give this dish a potent rum flavor, for less intense rum flavor, use a variety like Bacardi Gold. Ingredients
Instructions
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--------------------- Chocolate Whipped Cream Icing 3 cups heavy whipping cream 1 cup confectioners' sugar 3 TBS baking cocoa 1 1/2 tsp vanilla extract 6 tablespoons seedless raspberry jam, warmed beat cream in mixing bowl until soft peaks form. Add sugar and cocoa, beating until stiff peaks form. Beat in vanilla. -------------------------- Dorothy's Fudge 2 squares unsweetened chocolate 3 cups sugar 2 TBS corn syrup 1 cup Carnation mild (undiluted) or 3/4 cup carnation and 1/4 cup Half and Half 5 TBS Butter 2 tsps vanilla Cut chocolate over sugar. Add corn syrup and mild Place over medium heat, stirring until sugar dissolves and chocolate melts (about 10 minutes) Bring to boiling, cover and cook l 2 minutes. Uncover and cook, stirring occasionally, until soft ball forms in cold water. Remove from heat and add butter. Cool till pan is cool enough to hold in palm of hand. (About an hour and a half) Add vanilla and beat till thick. pour into greased pan. -------------------------- Peanut Butter Balls 1 cup peanut butter 1 egg 1 cup sugar 1 tsp. vanilla Combine all ingredients and stir until well blended. Form into 1 inch balls. Bake on ungreased cookie sheets in preheated 300 F oven for 15 to 20 minutes or until lightly browned. makes 2 1/2 dozen. |
Fluffy Tapioca Pudding (Dorothy) Mix together let stand for 5 minutes 6 3 tablespoons Minute Tapioca 1/4 1/8 teaspoon Salt 6 3 tablespoons sugar 4 2 cups milk 4 2 egg Yolk Cook mixture together over medium to a full boil, stirring constantly (6 to 8 minutes) Full Boil is when it boils continuously even when stiring. Remove from heat and quickly add the egg white (below) Beat egg white until foamy; gradually beat in sugar, beating to soft peaks. 4 2 egg White 6 3 tablespoons sugar Gradually add egg whites stirring quickly just until blended Add vanilla 3 1 1/2 teaspoons vanilla Cool 20 minutes Stir (serve warm or chilled. ------------------------- |
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Put the chocolate in a medium heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. (Alternatively, put the chocolate in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue heat until completely melted, about 1 to 2 minutes more.) Whip the cream in a medium bowl until it holds soft peaks. Take care not to over whip the cream or the mousse will be dense. Cover and refrigerate while you cook the eggs. Whisk the water and espresso powder together in a small bowl. Put the eggs in another bowl that also sets over the water in the saucepan. Beat the egg yolks, pinch of salt, and sugar until foamy and light, about 30 seconds. Set the bowl over the water and whip with an electric mixer or whisk, moving in a circular motion around the bowl, until the eggs get very fluffy and hot to the touch, about 3 minutes. Remove the bowl from the heat and continue beating on high speed until the thick ribbons fall from the beater when lifted out of the bowl, about 5 minutes more. Fold in the espresso. Fold about a quarter of the eggs into the chocolate to lighten it, then fold in the rest of the egg. Finally fold the whipped cream into the chocolate base to make a smooth light mousse. Pour the mousse into 4 serving dishes or wine glasses. Cover and refrigerate until set, about 1 hour. Serve. For a dark, double-rich mousse, use all bittersweet chocolate instead of the semisweet, and decrease the cream to 3/4 cup. 1 stick butter or margarine 3/4 c sugar 1 square unsweetened chocolate, melted 2 eggs dash of salt 1/2 tsp. vanilla 8" baked pie shell Cream butter and add sugar gradually, creaming very thoroughly. Add cooled chocolate, salt & vanilla. Add eggs, one at at time, bveating 5 minutes after each addition. Pour into pie shell and chill. Garnish with whipped cream, if desired. This cake wast winner in the 1st Pillsbury Bake-oo. It was introduced back in the 50's. Sift both the cake flour and the granulated sugar before measuring to eliminate any lumps and ensure the lightest possible texture. |
Carot Cake 2 cups sugar 2 cups flour 2 tsp. soda 1 tsp salt 3 cups grated carrots 1 cup Wesson oil 4 eggs Grease the bottom and sides of 2 round cake pans; line bottom with wax paper, and also grease and flour wax paper Mix dry ingredients, add oil, stir well. add eggs and carrots. Beat well. Bake at 350 for 35 minutes. If you bake in dark pans bake at 325. Cool then frost. Frosting 8 oz Philadelphia cheese 1 stick butter 1 box confectioners sugar - sifted 2 tsp vanilla Mix cheese, butter Add sugar, mix in mixer until creamy. If you want to bake the cake in a 9 by 13 pan, bake for 50 minutes. Special-Ocassion White Cake 3/4 cup shortening 1 1/2 cups sugar 1/2 tsp vanilla extract 1/2 tsp almond extract 2 1/2 cups cake flour 2 tsp baking powder 1/4 tsp salt 1 cup cold water 4 egg whites Frosting 2 cups shortening 5 cups confectioners's sugar 1 tsp almond extract 1 tsp vanilla extract 1/4 tsp salt 2 to 3 TBS milk In a large mixing bowl, cream shorteing and sugar until light and fluffy, about 5 minutes. Beat in extracts. Combine the flour, baking powder and salt; add to creamed mixture alternately with water. Beat jsut until combined. in another mixing bowl, beat egg whites on high speed until stiff peaks form; fold into batter. Pour into to greased and floured 9 in round baking pans. Bake at 350 for 20 - 25 minutes or until toothpick comes out clean. cool for 10 minutes; remove from pans to rire racks to cool completely. |
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Chocolate Almond Cake 1/3 cup butter - softened 1/3 cup shortening 1 3/4 cups sugar 2 eggs 1 1/2 tsp vanilla extract 2 cups all purpose flour 1/2 cup baking cocoa 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1 1/4 cups buttermilk Frosting 3 cups heavy whipping cream 1 cup confectioners sugar 3 TBS baking cocoa 1 1/2 tsp vanilla extract 6 TBS seedless rasberry jam, warmed 1 1/2 cups sliced almonds Resh raspberries Line two greased 9 inch round baking pans with waxed paper; set aside. In a mixing bowl, cream the butter, shortening and sugar until fluffy. Add eggs, one at a time beating well after each additon. Add vanilla. Combine the flour, cocoa, baking powder, baking soda and salt. Add to the creamed mixture alternatively with the buttermild; mix well. Pour into prepared pans. Bake at 350 for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Frosting, beat cream in mixing bowl until soft peaks form. Beat in vanilla. Add sugar and cocoa, beating until stiff peaks form. Beat in vanilla. Spread about 2 TBS jam over each cake layer. Place on a serving plate. Spread 1 1/2 cups whipped cream mixture drizzle with remaining jam. Top with remaining cake layer; spread the remaining whipped cream mixture over top and sides of cake. Press almonds onto sides and top of cake. Garnish with raspberries. Store in the refrigerator. |
Butter Cream Frosting for Angel Food Cake |
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Martha Stewart
Weddings, Fall 2010
Ingredients
Directions
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Wedding Cake IcingIngredients
Directions
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