Chocolate Chess Pie

You’ll Need:

1 (9-inch) pie shell, unbaked
1 1/2 cups granulated sugar
3 tablespoons cocoa
1/4 cup margarine, melted
2 eggs, slightly beaten
1/8 teaspoon salt
1 (5.33 ounce) can evaporated milk
1 teaspoon vanilla extract
1/2 to 3/4 cup chopped pecans (optional)

Procedures : Prepare unbaked pie shell.

Mix sugar, cocoa and margarine. Stir well. Add eggs and beat with electric mixer for 2 1/2 minutes.

Add salt, milk and vanilla extract. Stir in pecans, if desired. Pour filling into pie shell. Bake at 350 degrees F for 35 to 45 minutes

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Blueberry Dessert

You’ll Need:

2 cups graham crackers, crushed
1/4 cup granulated sugar
1/2 cup butter
2 eggs, well beaten
1/2 cup granulated sugar
8 ounces cream cheese
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 (21 ounce) can blueberry pie filling

Procedures : Combine graham crackers, 1/4 cup sugar and butter. Press into bottom of a 9-inch square pan.

In a bowl, combine beaten eggs and sugar. Add cream cheese and vanilla extract. Blend well. Pour over crust. Bake at 300 degrees F for 30 minutes. Remove from oven and sprinkle cinnamon over top.

When cool, pour blueberry pie filling over baked mixture. Chill overnight.

Serve with whipped cream.

Serves 9 to 12

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Gobbler Cobbler

You’ll Need:

2 1/2 cups turkey gravy (leftover or commercially prepared)
3 cups cooked turkey chunks
1 1/2 cups frozen peas
1 1/2 cups sliced mushrooms
2/3 cup Sonoma dried tomato bits
1/4 cup water
2 tablespoons chopped parsley, divided
1 teaspoon poultry seasoning, divided
2 1/4 cups reduced-fat buttermilk baking mix
1/4 teaspoon coarsely ground black pepper (1/4 to 1/2)
3/4 cup plus 2 tablespoons low-fat milk

Procedures : Preheat oven to 450 degrees F.

In 3-quart saucepan combine gravy, turkey, peas, mushrooms, tomato bits, water, 1 tablespoon of the parsley and 1/2 teaspoon of the poultry seasoning. Stir occasionally over medium-low heat until mixture comes to a boil.

Meanwhile, in bowl combine the baking mix, the remaining parsley and poultry seasoning, the pepper and milk; mix just to blend thoroughly.

Pour turkey mixture into shallow 2-quart casserole or 9-inch square baking dish. Top with baking mix mixture, dropping with spoon in six equal mounds. Place on baking sheet and bake about 20 minutes until turkey mixture is bubbly and topping is golden brown.

Makes 6 servings

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Orange Bourbon Turkey Breast

You’ll Need:

1 (6 pound) fresh or frozen turkey breast
2 cups orange juice
1 cup water
3/4 cup bourbon, divided
1/2 cup molasses
3/4 teaspoon salt, divided
1 orange, peeled
3 tablespoons flour
Orange slices (optional)
Parsley (optional)

Procedures : Preheat oven to 350 degrees F.

Rinse turkey with cold water; pat dry. Sprinkle salt into cavity. Stuff cavity with oranges. Place turkey breast in a large oven bag.

Combine orange juice, water, 1/2 cup bourbon, and molasses and pour over turkey in bag. Place turkey on broiler pan Bake for 11/2 hours or until meat thermometer reads 180 degrees F. Remove turkey from oven. Carefully remove turkey from bag. Cover loosely with foil.; let stand at least 10 minutes. Discard oranges.

Pour marinade juices into saucepan; bring to a boil. Skim foam from mixture with slotted spoon; discard. Reduce heat to medium; cook until reduced to 3 1/2 cups (about 15 minutes).

Combine remaining bourbon and flour in a small bowl, stirring well with whisk. Add to reduce marinade; bring to a boil and cook 1 minute, stirring constantly. Serve sauce with turkey. Garnish with orange slices and parsley is so desired.

Serves 6

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Fresh Apple Cake

You’ll Need:

1 1/2 cups vegetable oil
2 cups granulated sugar
3 eggs
3 cups flour
1 tablespoon baking soda
1 tablespoon salt
2 tablespoons cinnamon
2 tablespoons vanilla extract
1 cup chopped pecans
3 cups chopped and peeled apples

Procedures : Mix together well the oil, sugar and eggs. Add remaining ingredients and mix. Bake 1 1/2 hours in a Bundt pan at 350 degrees F. Cool for 15 minutes. Remove from pan, then spread on Topping.

Topping
1/2 cup light brown sugar
2 tablespoons margarine
2 tablespoons milk

Combine all ingredients. Boil for 2 to 3 minutes over medium heat. Spread over warm cake

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Sticky Top Pumpkin Cake with Brown Sugar Sauce

You’ll Need:

Cake
1 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/8 teaspoon ground coves
1/2 cup unsalted butter, melted, cooled slightly
1 cup granulated sugar
1/4 cup canned pure pumpkin
2 eggs
1 teaspoon vanilla extract

Sauce
6 tablespoons unsalted butter, cut up
1 1/4 cups packed dark brown sugar
1 cup whipping cream
1 teaspoon vanilla extract

Topping
1 cup whipping cream

Heat oven to 350 degrees F. Grease bottom and sides of 9 x 5-inch loaf pan. Line bottom of pan with parchment paper. Grease paper.

Procedures : In medium bowl, whisk together flour, cinnamon, baking powder, baking soda, salt, nutmeg and cloves until combined.

In large bowl, beat melted butter, sugar and pumpkin at medium speed until blended. Beat in eggs and 1 teaspoon vanilla extract until smooth. At low speed, beat in flour mixture until blended. Pour batter into pan, smooth top with spatula.

Bake 30 minutes or until top feels firm. (Cake will be partially baked.)

Meanwhile, place 6 tablespoons butter, brown sugar, and 1 cup cream in medium pan. Cook over medium heat 5 minutes or until butter melts and sugar dissolves, stirring occasionally.

Increase heat to medium-high, boil 2 minutes, stirring constantly. Remove from heat. Stir in 1 teaspoon vanilla extract.

Remove cake from oven. Carefully pour 1/2 cup of the sauce over top of cake. Reserve remaining sauce. return cake to oven. Reduce oven temperature to 250 degrees F. Bake 35 minutes or until sauce is bubbling gently and an inserted wooden pick comes out clean. Cool in pan on rack 10 minutes.

Run knife around edges to loosen. Invert onto serving platter.

Remove parchment. Turn top side up. Serve warm , in 1/4-inch slices, with sauce spooned over and drizzled with unwhipped cream

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Funnel Cakes

You’ll Need:

2 eggs
1 cup milk
1 cup water
1/2 teaspoon vanilla extract
3 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking soda
1/4 teaspoon salt
Oil (for deep fat frying)
Confectioners? sugar

Procedures : In a mixing bowl, beat eggs. Add milk, water and vanilla extract; mix well. Combine flour, sugar, baking powder and salt; beat into egg mixture until smooth. In an electric skillet or deep fat fryer, heat oil to 375 degrees F. Cover the bottom of a funnel spout with your finger; ladle 1/2 cup of batter into the funnel. Holding the funnel several inches above the skillet, release your finger and move the funnel in a spiral motion until all the batter is released (scraping with a rubber spatula if needed. Fry for 2 minutes on each side or until golden brown. Drain on paper towels.

Dust with confectioners? sugar and serve warm

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Eggy Potatoes

You’ll Need:

# 1 lb. ( 450g ) potatoes, peeled and cut into small pieces
# salt and pepper
# 4 large eggs
# 8 rashers rindless streaky bacon
# 2 oz. ( 50g ) Cheddar cheese, grated

Procedures : # Pre-heat oven to 400F, Gas Mark 6, 200C
# Boil the potatoes in boiling, salted water for 20 minutes
# Mash until smooth, beating in a little salt and pepper to season
# Spoon the potatoes into a piping bag with a large nozzle and pipe 4 rounds onto a well greased baking tray
# Build up the sides to form nests and break an egg into each nest
# Roll each bacon rasher, secure with a cocktail stick, then place on tray with the nests
# Bake in the pre-heated oven for 20 minutes
# Divide the grated cheese over the nests, remove cocktail sticks from bacon and serve with the nest

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Cherry Mallow Cobbler

You’ll Need:

1 1/3 cups vanilla wafer crumbs
1/4 cup butter or margarine, melted
2 1/2 cups cherry pie filling (21 ounce) can
1 cup whipping cream
1/2 teaspoon almond extract
2 cups miniature marshmallows

Procedures : Combine crumbs and margarine. Press into bottom of 8-inch round baking pan. Cover with pie filling. Chill.

Whip cream with almond extract until stiff. Fold in marshmallows and spread over cherry filling. Chill several hours before serving.

6 serving

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Basic Pound Cake

You’ll Need:

2 egg whites
1 egg yolk
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2/3 cup milk
1 tablespoon vanilla extract
3/4 cup butter
1/2 cup white sugar
1/4 cup confectioners’ sugar
1/4 cup brown sugar


Procedures : Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 8×4 inch loaf pans. Sift together the flour, baking powder and baking soda, set aside.
In a medium bowl, cream together the butter, white sugar, confectioners sugar and brown sugar until smooth. Add egg whites and egg yolks, beating after each addition. Stir in the vanilla. Stir in the dry ingredients alternately with the milk. Divide the batter evenly between the two pans.
Bake for 60 to 70 minutes in the preheated oven, until a toothpick inserted in the center of the cake comes out clean. Cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.

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