1 1/2 cup sugar
1 cup buttermilk
1/2 cup Bisquick baking mix
1/3 cup margarine, melted
1 tsp vanilla
3 x eggs
Procedures : Heat oven to 350 degrees. Grease pie plate, 9x 1/4 inches.
Beat all ingredients until smooth, 30 seconds in blender on high or 1 minute with hand beater. Pour into plate.
Bake until knife inserted in center comes out clean, about 30 minutes.
Cool 5 minutes. Serve with mixed fresh fruit if desired.
High Altitude (3500 to 6500 feet): Bake 30 to 35 minutes.
1 (9-inch) pie crust, baked and cooled
2/3 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
1 cup canned unsweetened coconut milk
1 1/2 cups whole milk
4 large egg yolks
3 tablespoons unsalted butter, cut into tablespoons
2 teaspoons vanilla extract
1 1/2 cups sweetened shredded coconut, toasted
1 1/2 cups heavy cream
2 tablespoons confectioners’ sugar
1 teaspoon vanilla extract
Freshly grated nutmeg, for garnish
Procedures : Filling: In a medium saucepan, stir together the sugar, cornstarch, and salt until well combined. Gradually whisk in 1/4 cup of the coconut milk to form a smooth paste. Whisk in the remaining coconut milk and the whole milk. Place over medium heat and bring to a slow boil, whisking constantly. Remove the pan from the heat.
In a medium bowl, whisk the egg yolks until smooth. Whisk about 1/ 2 cup of the hot coconut mixture into the yolks, then add the yolk mixture to the saucepan. Raise the heat to medium-high and bring to a boil, whisking constantly. Continue to boil, whisking constantly, for 1 minute, or until very thick.
Remove from the heat, scrape the bottom of the pan with a spatula, and whisk until smooth. Whisk in the butter pieces until melted. Whisk in the vanilla and 1 1/4 cups of the toasted coconut (reserve the remaining 1/4 cup toasted coconut for garnish).
Spoon the warm filling into the pie crust and press a piece of plastic wrap directly on its surface. Refrigerate the pie for at least 4 hours, or until thoroughly chilled.
Whipped Cream Topping: In an electric mixer, using the whisk attachment or beaters, beat the cream on medium low speed for 30 seconds. Increase the speed to medium-high and add the confectioners’ sugar and vanilla. Beat until the cream forms soft peaks.
Remove the plastic wrap. Spread the whipped cream over the chilled pie and using a rubber spatula, sweep it into dramatic swirls.
Sprinkle with the nutmeg and the reserved toasted coconut. Serve immediately or refrigerate until ready to serve
4 cup Flour
1 lb Margarine
4 x Egg yolks
8 oz Sour cream
Procedures : Use prune lekvar, solo filling, apricot preserves, or anything!!!!! Mix flour and oleo like pie dough. Add egg yolks to sour cream, and beat well.
Pour into flour mixture and blend with hands. Put on flat plate and over with oleo paper**, cover with dish cloth and put in the refrigerator OVERNIGHT!!!(important!!) Cut off a piece and roll to a square dough. cut squares, then put filling in the middle, shape it*** brush with egg yolk.
Put in 350 F oven and cook until golden brown (10-15 minutes)
** Oleo paper- cut a paper bag into a sheet slightly bigger than your plate. With the empty oleo wrapper, oil the brown paper. Cover dough with oiled side down!
***Cookies are shaped like this, two opposite corners fold together, fasten with a little water. After baking- dust with confectioner’s sugar.
2 (3 ounce) boxes strawberry gelatin
2 cups boiling water
1 cup ice water
1 pint strawberries (mix these into gelatin)
1 1/2 large containers Cool Whip
1 large angel food cake, broken into bite-size pieces
Prepare gelatin-strawberry mixture. Line tube pan with wax paper. Divide cake into thirds; before tearing into bite-size pieces cut thin layer from cake for base.
Layer 1: Pieces of cake
Layer 2: Gelatin-strawberry mixture
Layer 3: Cool Whip
Procedures : Continue until 3 layers of each. Add thin layer that had been cut from cake. Congeal overnight. Remove from and and “ice” with Cool Whip. Garnish with strawberries. The top sides of the cake will be gelatin-strawberry mixture. This is pretty left as is; just ice bottom sides
1/4 cup olive oil
8 cloves garlic, minced
2 1/2 teaspoons salt
1 teaspoon pepper
2 tablespoons ground cumin
1 tablespoon dried oregano
1 (8 pound) leg of lamb, boned and butterflied to a more or less even thickness, 4 3/4 to 5 1/2 pounds trimmed weight, fell and most fat removed
juice of 1 lemon (optional)
Minced fresh parsley, cilantro or mint (optional)
Procedures : Mix oil, garlic, salt, pepper, cumin and oregano; spread paste on both sides of the lamb and let stand for an hour until meat comes to room temperature.
Adjust oven rack to upper or upper-middle position (depending on lamb’s thickness) and preheat broiler on high for at least 10 minutes.
Place lamb, cut side up, on a large wire rack set over a foil-lined roasting pan. Broil, moving pan so entire surface browns evenly, about 8 minutes. Turn lamb over; continue to broil until well browned on the other side, about 8 minutes longer. Turn off broiler, remove lamb from oven and let rest for 10 minutes.
Heat oven to 325 degrees. Stick a meat thermometer into the thickest portion of the lamb; return it to the oven. Roast for a total of 50 minutes to 1 hour, until thermometer registers a rosy-pink 140 degrees. Check lamb several times after 30 minutes. If lamb gets done sooner, simply turn down oven to 170 degrees until ready to serve.
As soon as lamb comes out of the oven, squeeze on lemon juice and sprinkle with fresh herbs. Carve, slicing across the grain when possible. Arrange on a platter, drizzle with accumulated juices, and serve
Chewy Chocolate Cookies
1 cup all-purpose shortening
3/4 cup granulated sugar
3/4 cup light brown sugar
2 tablespoons heavy cream
1 teaspoon pure vanilla extract
3/4 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup rolled oats
1/4 cup corn flakes, crushed (see tips)
2 tablespoons pecans, chopped very small
1/2 cup shredded coconut
2 tablespoons cocoa powder
Procedures : Preheat oven to 350 degrees F.
Sift together flour, baking soda, baking powder, salt, and cocoa powder, then set aside.
In the bowl of a stand-up mixer, using the paddle attachment, cream together the shortening and the sugars.
Add the heavy cream and vanilla extract.
Add eggs, one at a time, creaming well after each addition.
Scrape down sides of bowl.
Gradually add sifted dry ingredients to mixture, blending well.
Remove bowl from mixer and fold remaining ingredients into dough.
Place marble-size portions of dough on a cookie sheet lined with parchment paper or with a silpat (see tips).
Be careful not to place portions too close together, as these cookies will spread out into a flat circle (see tips).
Bake in a preheated oven for 8-10 minutes, until they appear flat and crisp.
Allow to cool slightly on cookie sheet, then carefully transfer cookies to a cooling rack.
Yield: approximately 60 (3-inch) round cookies.
1. To crush corn flakes, simply place them in a Ziploc bag and, using a rolling pin, finely crush them. Measure them after they have been crushed.
2. Silpats are cookie sheet liners that can be reused over and over again. They can be found at specialty kitchen supply shops or at restaurant supply stores.
3. Also available at specialty shops or restaurant supply stores are portion scoops (which look like ice-cream scoops). These are great for scooping cookie dough. For these cookies, use a #100-size portion scoop.
4. If using a cookie sheet measuring, 12 x 17-inches, space portions of dough 3 across by 4 down.
5. Do not make these cookies if there is high humidity in the air.
Cranberry Caramel Sauce
1/2 cup water
3/4 cup cranberry juice concentrate
1/4 cup heavy cream
2 cups granulated sugar
In a small saucepan, bring the water, cranberry juice, and cream to a boil and keep the mixture warm.
In a dry, medium-size, heavy saucepan, cook the sugar over moderate heat until it is a deep amber color.
Remove from heat immediately (see tips).
Very carefully and slowly, whisk the warm cranberry mixture into the melted sugar (see tips). Serve either slightly warm or cold.
Yield: approximately 2 cups of sauce.
1. When sugar has completely melted, it quickly turns from a light amber color to a dark brown. The darker the caramel, the more bitter the taste. Be careful to remove from the heat at the point that it reaches a deep amber color, adding the warm cranberry mixture immediately.
2. Sugar melts to form caramel at 320 degrees F, so be extremely careful throughout this process not to splash it onto your skin. It is a good idea to have a bowl of ice nearby just in case it does get on your skin.
3. When adding the cranberry mixture to the caramel, be extremely careful. Add it slowly, while whisking. The cranberry mixture tends to bubble up immediately once it hits the hot caramel.
1 cup sun-dried cranberries
1/2 cup light brown sugar
2/3 cup water
2 tablespoons brandy, good tasting quality
1/4 teaspoon ground ginger
2 tablespoons unsalted butter
1 teaspoon pure vanilla extract
2 tablespoons heavy cream
In a medium-size saucepan, place cranberries, sugar, and water. Bring to a boil, then reduce heat to a simmer. Continue to cook until cranberries are soft and there is very little liquid remaining.
Remove from heat.
Stir in remaining ingredients, blending well.
To serve: Bring compote up to a warm temperature before serving. Place three scoops of your favorite ice cream in the center of a plate. Stack three cookies and top with compote. Garnish with compote and caramel sauce
* 1 pk Yellow cake mix
* 1 1/2 ts Pumpkin pie spice
* 1 c Buttermilk
* 1 c Pumpkin
* 2 Eggs
* 3 tb Margarine; softened
* 3 tb Pumpkin
* 2 c Powdered sugar
* 1/2 ts Milk
* 1/2 ts Vanilla
* Black licorice twists
* Small green gumdrops
Procedures : # Line 24 muffin cups with paper baking cups.
# In large bowl, combine all cupcake ingredients at low speed until moistened; beat 2 minues at medium speed, scraping down sides of bowl.
# Pour batter into prepared muffin cups.
# Bake at 350 degrees for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool completely.
# In small bowl, beat margarine and 3 tablespoons pumpkin until well blended. Gradually add 1 cup of the powdred sugar; beat until smooth, about 1 minute. Add milk and vanilla.
# Gradually add remaining 1 cup powdered sugar; beat an additonal 2 minutes.
# Spread on tops of cupcakes.
# Cut down 1 side to open licorice twist into triangular pieces for eyes and noses.
# Cut jagged curved pieces for mouths.
# Arrange on top of cupcakes for faces. Slice gumdrops in half; attach to head for stems
8 medium oranges
2 small boxes orange gelatin
1 cup boiling water
1 cup milk, chilled
1 cup vanilla ice cream, softened
1 cup prepared whipped topping
14 chocolate sandwich cookies, crushed finely
Cinnamon sticks, for garnish
Procedures : Cut small portion from top of oranges; set aside.
Hollow centers, reserving orange center for another use. Cut out designs on oranges.
Dissolve gelatin in boiling water. Refrigerate until thickened slightly. Blend milk and ice cream in electric blender until smooth. With motor running, gradually add gelatin mixture through blender feed cap, blending until smooth.
Stir whipped topping into gelatin mixture in large bowl. Alternately layer cream mixture and half cookie crumbs into prepared orange cups, ending with cream layer.
Refrigerate 2 hours or until firm.
Top each orange with remaining crushed cookies, pressing some crushed cookies into cut designs. Insert halved cinnamon stick into reserved orange top for stem
2 cups flour
1 teaspoon salt
2/3 cup Crisco
1/4 cup water
1/2 cup granulated sugar, divided
6 tablespoons butter, divided
1 teaspoon cinnamon, divided
6 tart cooking apples
1 cup sugar
2 cups water
4 tablespoons butter
1 tablespoon Red Hots candy
Procedures : Sift flour with salt. Make a paste of 1/4 cup of flour and 1/4 cup water.
Cut Crisco into remaining flour, then add flour paste. Mix thoroughly and divide into 6 parts. Roll each piece into 7- or 8-inch circles.
Peel apples and core. Set each apple in center of circle. In core hole, put 2 tablespoons sugar, 1 teaspoon butter, 6 Red Hots and a sprinkle of cinnamon. Fold up dough around each apple and seal tightly. Arrange in a 2-inch deep baking dish.
Make a syrup of sugar, water, butter and Red Hots; bring to a boil. Pour the syrup over dumplings in baking dish and bake at 425 degrees F for 40 to 50 minutes. Baste the dumplings with the syrup several times while baking