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| CONTENTS:
Baked Indian Pudding |
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| BAKED INDIAN PUDDING |
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1. In top of a double boiler, slowly stir cornmeal into hot milk. Cook over boiling water, stirring occasionally, 20 minutes.
2. Preheat oven to 300 F. Lightly grease 2-qt. round baking dish. 3. In small bowl, combine rest of ingredients, except cold milk; stir into cornmeal mixture; mix well. Turn into prepared dish; pour cold milk on top, without stirring. 4. Bake, uncovered, 2 hours, or just until set but quivery on top. Do not overbake. Let stand 30 minutes before serving. Serve warm, with vanilla ice cream or light cream. |
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| BEST EVER SUGAR COOKIES |
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Mix sugar and butter. Mix in egg and flavorings. Blend dry ingredients, then stir into wet. Refrigerate 2-3 hours. Roll out to reasonnable thickness, cut, and bake on a lightly greased cookie sheet at 375 for 7-8 minutes. (Makes about 5 dozen.) |
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| BRANDY BALLS |
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Melt chocolate chips in the microwave or top of a double boiler until smooth. Remove from heat and stir in bourbon and corn syrup. Combine crumbs, 1/2 cup powdered sugar and pecans. Stir into chocolate mixture and let stand 30 minutes.
Shape mixture into 1 inch balls and roll in additional powdered sugar. Store in an airtight container in the refrigerator. |
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BROWNIES |
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| I am NOT a baker, but I actually won 2nd prize at my husband's picnic for these brownies. The recipe is from Food and Wine magazine, and they are just about the best brownies I've ever had. The secret to this recipe is the combination of vanilla and almond extract - everyone will notice but no one will figure out why they taste so good!
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| 1. Preheat oven to 350 degrees. Lightly (but well) grease a brownie pan. 2. Melt butter of low heat. When it's half melted, add chocolate and continue cooking over very low heat until chocolate is melted. Remove saucepan from heat. 3. Beat in eggs one at a time until fully incorporate and mixture is shiny. 4. Sir in vanilla and almond extract. 5. Add flour and sugar all at once and stif until all ingredients are well mixed. 6. Pour batter into pan and bake 30 minutes.* Let cool in pan before cutting.** |
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| BUFFALO CHIP COOKIES |
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| Mix everything together. Drop by spoonfuls onto a cookie sheet and bake at 350 for 12 minutes. These freeze well. |
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| EARL GREY CHOCOLATE PUDDING CAKE |
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| Place tea bags in heatproof bowl; pour boiling water over. Let steep 8 minutes. Remove & discard bags. Stir in brown sugar and cocoa.
Sift flour w/remaining cocoa and baking powder in separate bowl. In large bowl, combine egg w/sugar, melted butter, milk, and vanilla. Stir flour mixture into egg mixture. Spread in buttered 8 inch square baking dish. Pour tea mixture on top. Bake 25 minutes in 350 oven. Cool 5 to 10 minutes. Serve warm w/ice cream. |
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| GRAND MARNIER SOUFFLE | |
| Put 8 lightly beaten egg yolks in a double boiler with 2/3 C sugar. Beat till they form the ribbon. Add 1/2 C GM. Beat over ice water till cool. Beat 10 egg whites till foamy. Add 1/4 tsp. tartar. Continue beating till stiff, but not dry. Fold whites into yolks. Bake at 400 degrees for 12-15 minutes. |
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| INDIAN PUDDING | |
| In a mixing bowl, stir together 1 C of the fresh milk and the cornmeal. In a heavy-bottomed saucepan, heat the rest of the fresh milk until it just starts to simmer. Pour in the cornmeal mixture and stir constantly with a whisk until it thickens, about 6-10 minutes. Remove from the heat and whisk in the sugar, ginger, nutmeg, cinnamon, molasses and evaporated milk. Stir well to blend.
Pour the mixture into a 2-qt. baking dish and bake in a 275 degree oven for 2 hours and 15 minutes. For the sauce, toss apple slices with lemon juice in a heavy nonreactive saucepan. Add maple syrup, mace, cinnamon, vanilla, and apple juice. Over medium-low heat, bring mixture to a gentle simmer. Cover and cook, stirring often, until apples soften and break down into a chunky sauce, about 30 minutes. Remove from heat, let cool to room temp. Serve pudding hot or cold, topped with sauce and vanilla ice cream or frozen yogurt. |
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| LOW FAT FUDGE BROWNIE SUNDAE |
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| Preheat oven to 350. Grease 8x8 baking dish. In a large mixing bowl, combine flour, sugar, 1/4 C cocoa, baking powder, and salt. Add milk, apple sauce, and vanilla to dry ingredients. Stir to blend. Spoon batter into prepared pan. In a medium-size bowl, combine brown sugar, 1/4 C cocoa, and hot water. Stir to blend. Pour over batter in prepared pan. Bake for 40 minutes. Remove cake from oven and cool in pan on wire rack. Serve w/a scoop of low fat frozen yogurt and spoon the chocolate sauce that has formed on the bottom of the pan over the brownie as topping. |
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| PHILLIE 3-STEP CHEESECAKE | |
| Mix cream cheese, sugar, and vanilla with electric mixer on medium speed till well blended. Add eggs; mix till blended. Pour into crust. Bake at 350 for 40 minutes or till center is set. Cool. Refrigerate at least 3 hours. |
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| PINE NUT CRESCENTS | |
| In a bowl, stir flour, nutmeg, and salt; set aside. Preheat oven to 350. In a mixer bowl, combine butter & brown sugar; beat until fluffy. Add egg yolks, one at a time, beating well after each addition. Blend in orange rind & vanilla. Gradually add flour mixture, beating until thoroughly combined. Using about 1 Tbs. dough for each cookie, shape dough into crescents about 3 inches apart on greased baking sheets. Heat honey in a small pan over low heat until fluid & warm to the touch. Lightly brush honey over the tops and sides of crescents, then liberally coat with pine nuts, pressing them in gently. Bake until cookies are golden (10-12 minutes). Let cool on baking sheets 1-2 minutes, then transfer to wire racks to complete cooling. Makes 30. |
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| POUDING CHOMEUR | |
| Combine water and brown sugar. Heat them just enough to make the brown sugar melt. Add the maple syrup and thicken w/flour. Simmer for a few minutes. Syrup must be thick but not solid. Whip the butter slowly and add the sugar while beating. Add the eggs and continue beating till the sugar has dissolved. Mix the flour, cornstarch and salt together. Add the dry mix to the wet mix, alternating with the milk. Add the vanilla. Pour the syrup on top and cook at 350 for about 40 minutes. Serve warm or cold w/ vanilla ice cream. |
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| SCOTTISH SHORTBREAD | |
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| Cream softened butter. Gradually blend in sugar, which has been sifted after being thoroughly packed in a measuring cup. Stir in flour. Knead to blend well.
Roll out into a rectangle 1/4 " thick. Prick all over with a fork. Cut into 2" squares. Place on an ungreased cookie sheet and bake at 350 for about 20 minutes or till a delicate golden color. Cool before storing. |
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| THAI PUMPKIN PIE |
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| Preheat oven to 450. Prepare butter pastry dough and line pie tins w/dough. Blend the pumpkin, sugars, salt, Molasses, spices, egg yolks, and milk together. Beat the egg whites in a separate bowl into stiff peaks. Fold them into the pumpkin mixture.
Pour mixture into pie shells(s), and put into oven at 450 for 15 minutes. After 15 minutes, reduce to 375 for 15 minutes. Then lower temperature to 350 and bake until a knife comes out clean. Turn the oven off and leave the door ajar for 20-30 minutes longer. |
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| TOASTED POUND CAKE WITH ICE CREAM |
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Defrost pound cake and slice about 1" thick. Toast lightly - watch it because it will burn quickly. Top with ice cream. YUMMM. |
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