MAIN DISHES BREADS

BEEF STEW EASY PUMPKIN LOAVES

BROCCOLI CHEESE SOUP PIE CRUST
CHICKEN (OR TURKEY, HAM) CASSEROLE RAD CAKES
CHICKEN CRESCENTS ROLLS
CHICKEN CUTLET PARMESAN
CHICKEN TORTILLA CASSEROLE
CHUNKY CHEESE SPAGHETTI
EGG ROLLS W/SWEET & SOUR SAUCE
GREEN AND WHITE PASTA
HAM PUFFS
ITALIAN MEATBALLS
MACARONI AND CHEESE
MEATLOAF
PIZZA HOGIES
POTATO SOUP (CLAM CHOWDER)
QUICK FAJITAS
SPAGHETTI SAUCE
STIR-FRY
SWEET & SOUR CHICKEN
TUNA-NOODLE CASSEROLE
ZUCCHINI LINGUINI

1
VEGETABLES SAUCES AND TOPPINGS

BAKED BEANS BAKED CHICKEN BRUSH-ONS

BROCCOLI CHEESE CASSEROLE BARBEQUE SAUCE
POTATO CASSEROLE BLUEBERRY TOPPING
PUMPKIN CASSEROLE CHOCOLATE BUTTERCREAM FROSTING
SUMMER SQUASH CASSEROLE QUICK GRAVY
SWEET POTATO CASSEROLE SPINACH DIP
TOASTED PUMPKIN SEEDS STRAWBERRY TOPPING

2
DESSERTS EASY THINGS TO MAKE:

ANTON EDELMANN’S PUFF PASTRY Bacon and sausage

APPLE PIE Brownies and cakes (from boxes)
APPLE CRISP Chef salads
BEST CHOCOLATE CHIP COOKIES Cherry, apple or blueberry pie (Use canned filling and
BREAD PUDDING follow directions on can.)
BROWNIES (PLAIN & CREAM CHEESE) Eggs (Fried, boiled, deviled.)
CHOCOLATE MINT WAFERS Fruit dip (Marshmallow crème and cream cheese. Can
CHOCOLATE PUDDING PIE add orange juice and rind if desired.)
CINNAMON JUMBLES Hot cereal
CINNAMON MADELEINES Marshmallow Fudge (Follow directions on Kraft jar.
CRAZY CAKE For peanut butter fudge, leave out chocolate chips and add
CREAM CHEESE MINTS 1 to 2 cups peanut butter.)
CREAM CHEESE POUND CAKE Mashed potatoes
CREAM PUFF CAKE Pizza
DREAM CHEESECAKE Taco potatoes
EASY CHOCOLATE FUDGE Tacos
GANACHE Veggie dip (Use dressing mix and mayo or cream
GOOEY BUTTER BARS cheese.)
LEMON CURD TARTS
LEMON MERINGUE PIE
MERINGUE
PASTRY CREAM
PEACH COBBLER
PECAN TART SHELLS
PUMPKIN BARS
PUMPKIN CHIFFON SOUFFLE
PUMPKIN COOKIES
PUMPKIN ICE-CREAM PIE
PUMPKIN PIE
PUMPKIN PIE CAKE
PUMPKIN PIE SQUARES
PUMPKIN ROLL
RAD'S PUDDING DESERT
REFRIGERATOR DESSERT
SOFT SUGAR COOKIES
VANILLA PUDDING PIE

3
4
DREAM CHEESECAKE BLUEBERRY TOPPING

1 3/4 cups graham cracker crumbs 2 cups frozen blueberries

6 tablespoons melted margarine 1 tablespoon cornstarch
1/4 cup sugar 1/4 cup sugar
1 tablespoon lemon juice
2-8 oz. pkgs. cream cheese
1-14 oz. can condensed milk Over medium-low heat, combine ingredients.
1/3 cup lemon juice Bring to a boil. Reduce heat and simmer 3 minutes.
1 teaspoon vanilla Remove from heat and cool. Pour over cooled
cheesecake or use as topping for pancakes or waffles.
Preheat oven to 300o F. Combine first Chill (Unnecessary. It tastes better warm.).
three ingredients. Press into the bottom and 1"
up the sides of a 10" springform pan.

Beat cream cheese until smooth. Add

milk, juice, and vanilla. Beat until smooth. Pour
into crust. Bake for 25 minutes.

5
STRAWBERRY TOPPING CHUNKY CHEESE SPAGHETTI

2 cups frozen strawberries 2 boneless skinless chicken breast halves

1 tablespoon cornstarch
2 tablespoons sugar
1 teaspoon lemon juice
Over medium-low heat, combine
ingredients. Bring to a boil. Reduce heat and
simmer 3 minutes. Remove from heat and cool.
Pour over cooled cheesecake or use as topping
for pancakes or waffles. Chill (Unnecessary. It
tastes better warm.).
(about 1-1/4 pounds),sliced into 2" strips
1 tablespoons olive oil
1/2 pound zucchini (about 1 medium),
cut in half lengthwise then into 1/2" slices
1/2 large green bell pepper, chopped (optional)
1/2 large red bell pepper, chopped (optional)
4 ounces mushrooms, halved
2 Tbls. chopped onion
1 garlic clove, minced

1/2 of a 26 ounce jar of spaghetti

sauce or 1 3/4 cups homemade.
1 cups (4 ounces) shredded mozzarella

4 ounces spaghetti, cooked and drained

Cook chicken in oil until no longer pink (about 5

minutes). Remove from pan.

Add vegetables to skillet. Cook and stir over

medium-high heat until crisp-tender.

Add chicken and spaghetti sauce. Cook until

heated thoroughly. Add 1/2 cup of cheese. Cook and stir
just until cheese melts.

Pour sauce over cooked spaghetti; sprinkle with

remaining cheese.

6
SPAGHETTI SAUCE ITALIAN MEATBALLS

3/4 cup chopped onion 2 slices bread

1 clove minced garlic 1/4 cup water
1 tsp. oil 1 egg

2-15 oz. cans tomatoes 1/2 lb. ground beef or turkey

2 Tbls. grated parmesan
2-6 oz. cans tomato paste 1 Tbls. snipped parsley
1 cup water 1/4 tsp. salt
2 tsp. sugar 1/8 tsp. dried oregano, crushed
1/2 tsp salt dash pepper
dash pepper
1 1/2 tsps. dried oregano, crushed Soak bread in water. Add eggs and mix well.
1 bay leaf Blend in remaining ingredients.

Cook onion and garlic in oil until tender
but not brown.
Add remaining ingredients to the onion
mixture. Simmer, uncovered, 30 minutes.
Remove bay leaf. Simmer, loosely covered,
another 30 minutes.
With wet hands, form meat mixture into small balls
(about 24). Bake on foil lined cookie sheet for 30-45
minutes at 375o until done. Add to spaghetti sauce.
(Can use ground turkey and egg beaters for a lower fat
version.)

If using meatballs, add when the bay leaf

is removed.

(Sugar can be adjusted to taste.)

7
PUMPKIN ROLL Combine the next four ingredients. Mix well. Stir
in pecans. Spread on cake and reroll. Refrigerate until
3 eggs serving time.
1 cup sugar
2/3 cup canned pumpkin
1 tsp. lemon juice

3/4 cup flour

1 tsp. baking powders
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. salt
1/2 tsp. nutmeg

1/4 cup confectioners' sugar

1-8 oz. pkg. softened cream cheese

5 Tbls. softened butter
1 cup confectioners' sugar
1/2 tsp. vanilla

1/2 cup chopped pecans

Beat eggs at medium speed for 5

minutes. Add sugar, pumpkin, and lemon juice
gradually.

Mix next 6 ingredients; fold into pumpkin

mixture.

Line jelly roll pan with waxed paper. Pour

batter into pan and bake at 350o for 15 minutes.

Invert on towel sprinkled with

confectioners' sugar. Roll cake and towel
together as for jelly roll. Cool completely.

8
REFRIGERATOR DESSERT

1 1/4 cups flour

1/2 cup softened margarine
1/2 cup chopped nuts (opt.)

1-8 oz. pkg. cream cheese

1 cup powdered sugar

1-12 oz. container frozen whipped

topping

3-3 3/4 oz. pkgs. instant pudding

3 cups milk

Heat oven to 350o. Combine flour and

margarine until crumbly. Add nuts. Pat into a
13x9 baking dish. Bake for 18 to 22 minutes
until lightly browned. Cool

In same bowl, combine cream cheese and

sugar until smooth and creamy. Fold in 1/2 the
whipped topping. Spread over cooled crust.

In same bowl, beat pudding mix and mild

at medium speed until thickened. Pour over the
cheese layer. Carefully spread the remaining
whipped topping over the pudding. Refrigerate
several hours.

9
CRAZY CAKE GREEN AND WHITE PASTA

3 cups flour 2 oz. each regular and spinach

1/3 cup cocoa linguini or spaghetti
1 tsp salt
2 cups sugar 1/4 lb. cauliflower (Cut in bite size
2 tsps. soda pieces.)
1/4 lb. broccoli (Cut in bite size
2 Tbls. vinegar pieces.)
2/3 cups oil
2 tsp. vanilla 1 Tbls. margarine
2 cups cold water 1 Tbls. flour
1 tsp. chicken bouillon
Sift dry ingredients into a 9x13 pan. Add 1/2 tsp salt
remaining ingredients. Stir with a fork to blend.
Do NOT beat. Bake at 350o for 25 to 35 1 1/4 cups milk
minutes. Cool.
1/4 cup parmesan cheese

Cook pasta.

While pasta is cooking, cook cauliflower in 1"

boiling water. Reduce heat; cover and simmer 8 to 10
minutes until crisp-tender. Remove. Add broccoli to
water. Bring to a boil. Reduce heat; cover and simmer 5
minutes until crisp-tender. Drain.

Melt margarine; add flour, bouillon, and salt. Cook

one minute. Stir in milk and cook until mixture boils and
thickens slightly. Remove from heat and stir in cheese
until smooth.

Toss everything together until well coated.

(You can add a cup or so of leftover cooked chicken or

shrimp to make a complete meal.)

10
ZUCCHINI LINGUINI RAD CAKES

6 oz. linguini 1 cup flour

1 tsp. baking powders
3/4 cup shredded zucchini 1/4 tsp. salt
2 Tbls. sugar
1 Tbls. olive oil
1 minced garlic clove 1 egg
1 Tbls. oil
2 Tbls. plain non-fat yogurt 1 cup milk
6 Tbls. grated cheddar cheese
salt Mix dry ingredients.
pepper
Whisk other ingredients together. Add to flour
Cook linguini mixture and whisk until moistened. Do not over beat.

Saute garlic in oil and add the zucchini
and linguini. Saute until zucchini is crisp-tender
and heated thoroughly. Remove from heat. Add
yogurt and cheese. Salt and pepper to taste.
Toss well.
Pour batter (1/4 to 1/2 cup at a time) onto
moderately hot skillet or griddle. Cook until lightly
browned. Turn and cook second side. Serve hot with
favorite toppings.
(Can also add blueberries or chopped apples to the
batter. For waffles, reduce milk by 1 or 2 tsps.)

11
RAD'S PUDDING DESERT HAM PUFFS

1 1/2 cups milk 1 package (2.5 ounces) processed ham

2 small pkgs instant French vanilla
pudding mix
8 oz. cool whip
1 pkg graham crackers
1 container chocolate icing
few drops of milk
Combine first three ingredients. Layer
with graham crackers in a 9x13 pan. Thin the
icing with the milk. Spread over the desert.
Chill. Cut in squares to serve.
1 small onion
1/2 cup shredded Swiss Cheese
1 egg
1/8 teaspoon black pepper
1 1/2 teaspoons Dijon mustard
1 package (8 ounces) refrigerated
crescent rolls
Preheat oven to 350oF. Spray mini-muffin pans
with vegetable oil spray.
Chop ham and onion finely. Mix all ingredients
together except crescent rolls.

Unroll dough and press into a large rectangle. Cut

into 3" squares and press into muffin tins. Spoon filling
over dough.

Bake for 20 minutes or until lightly browned.

12
ROLLS CHICKEN CRESCENTS

1 tsp. yeast 1 1/4 cup diced cooked chicken

1 cup warm water 1-3 oz pkg. cream cheese
1/2 cup sugar 1 Tbls. butter or margarine
1/2 tsp lemon pepper
1/2 cup margarine, melted 1/3 cup chopped fresh mushrooms
3 eggs, beaten
1/4 tsp. salt melted butter
4 cups flour 1 box seasoned croutons, crushed

Dissolve yeast and sugar in water. Mix
margarine, eggs, salt, and flour into yeast
mixture. Let rise 4 to 5 hours.
Divide in half. Roll each piece into a thin
circle. Cut each into 8 wedges. Starting at wide
end, roll towards point. Let rise 2 hours. Bake at
375oF for 10 minutes.
(Can also be made into balls for dinner rolls or
used for cinnamon rolls.)
2 cups favorite chicken gravy
Blend cream cheese and butter. Mix in remaining
ingredients. Put 1/4 cup mixture on wide end of each
wedge of dough before rolling up. Dip in melted butter
and roll in croutons. Let raise 2 hrs. Bake at 350oF 15 to
20 minutes.
Serve topped with gravy.
(Refrigerated crescent rolls may be substituted for
homemade.)

13
QUICK GRAVY SUMMER SQUASH CASSEROLE

1 can chicken, beef, or vegetable 3-4 yellow squash

broth 1/2 cup chopped onion
1 to 2 Tbls. cornstarch 1-2 cups water
dash of season salt salt and pepper to taste

Whisk cornstarch into broth and add 1 can cream of chicken soup
season salt to taste. Heat to boiling and cook 1-16 oz. container sour cream
until thickened and clear. If the gravy is not thick 1 can cream of mushroom soup
enough, mix a little more cornstarch with a 1 cup grated Jack cheese
tablespoon of cold water and whisk into the hot
broth. 1/2 to 1 cup grated Jack cheese

Wash squash and cut into medium pieces. Cook

in water with onion until tender. Drain. Mash squash and
stir in next four ingredients. Pour into 9x13 lightly
greased pan. Top with remaining cheese and bake at
350oF for 30 minutes.

(If you want to half the recipe, use 2 squash, leave out
the mushroom soup and halve the remaining ingredients.
Use 9x9 pan or a pie plate.)

14
TUNA-NOODLE CASSEROLE LEMON MERINGUE PIE

1-8 oz. pkg. med. size noodles. 1 1/2 cups sugar

1/2 tsp salt 1/2 cup corn starch
2 quarts water 3 cups cold water
1 Tbls. butter or margarine
1-6 oz can water packed tuna 4 egg yolks
1 can cream of mushroom soup dash of salt
1/2 cup milk juice from 3 or 4 lemons
(about 1/2 cup)
1/4 lb sharp cheddar (cubed or grated)
salt and pepper to taste. Mix together. Cook over medium heat until
thickened, stirring constantly. Poor into cooked pie shell
1/4 lb. grated cheddar and cool.

Cook noodles and salt in boiling water for Starting at edge and working towards center, top
10 minutes. Drain and rinse with cold water. with meringue and bake.

Combine next three ingredients. (Can be used as just pudding for dessert.)
Layer noodles, tuna mixture, and cheese
in casserole. Sprinkle with salt and pepper.
Repeat layers ending with cheese.

Cover with foil. Bake at 350oF for

approximately 1 hour.

(Casserole can be prepared the night before and

just needs baked the following evening to save
time. It can also be frozen before it is baked for
up to two weeks. This serves several people so
you might want to use two smaller casseroles
and freeze one.)

15
MERINGUE VANILLA PUDDING PIE

4 egg whites 1 cup sugar

1/2 cup sugar 1/3 cup corn starch
1/4 tsp cream of tarter 3 cups cold milk
1/2 tsp vanilla 1 tsp. butter or margarine
4 egg yolks
Beat egg whites and cream of tarter on dash of salt
high speed until soft peaks form. Add sugar, 2 1 tsp vanilla
tablespoons at a time. Beat well after each
addition. Mix together. Cook over medium heat until
thickened, stirring constantly. Poor into cooked pie shell
Spread over pie. Bake at 350oF about 15 and cool.
minutes until lightly browned.
Can top with coconut or bananas before adding
meringue or whipped cream.

(Can be used as just pudding for dessert or can layer

with bananas and vanilla wafers for banana pudding.)

16
CHOCOLATE PUDDING PIE EASY CHOCOLATE FUDGE

1 cup sugar 2 cups (12 oz pkg.) semi-sweet chocolate chips

1/3 cup corn starch 1-14oz can sweetened condensed milk
3 cups cold milk 1 cup chopped nuts (optional)
1 tsp. butter or margarine 1 tsp. vanilla
4 egg yolks
dash of salt Combine chocolate and milk in heavy saucepan.
1/3 cup cocoa Warm over lowest heat possible, stirring until smooth.
1 tsp vanilla Remove from heat; stir in nuts and vanilla. Spread
evenly into foil lined 8 or 9 inch pan. Chill for 2 hours
Mix together. Cook over medium heat until firm. Lift from pan and remove foil.
until thickened, stirring constantly. Poor into
cooked pie shell and cool.

Top with meringue or whipped cream.

(Can be used as just pudding for dessert. Fold

in a couple of cups of whipped cream for a light
chocolate mousse.)

17
BREAD PUDDING SWEET POTATO CASSEROLE

3 cups milk 3 cups cooked, mashed sweet potatoes

1/2 cup sugar
2 eggs 2 eggs
1/3 cup sugar 1/2 cup milk
1 tsp. vanilla 1 tsp. vanilla
1/2 tsp. salt 1/4 cup butter
1/4 tsp. nutmeg
1 cup brown sugar
3 cups lightly packed bread cubes 1/2 cup flour
1/4 cup butter
Preheat oven to 325oF. 1 cup chopped nuts

In a medium saucepan over medium heat Combine first six ingredients. Mix well. Place in
(or in a microwave safe bowl), heat milk until tiny buttered casserole.
bubbles form around the edge. Do not over heat
or milk will scorch. Mix brown sugar and flour. Cut in butter until
crumbly. Stir in nuts. Sprinkle over to of casserole.
In a 1 1/2 quart casserole, beat next five Bake at 350oF for 30 minutes.
ingredients with whisk until well mixed. Beat hot
milk into egg mixture. Stir in bread cubes. (You can use canned yams instead of fresh. Just drain
and mash.)
Set casserole in baking pan on middle
oven rack. Fill pan halfway up the side of the
casserole with boiling water.

Bake 1 hour until knife inserted in center

comes out clean. Serve warm or cold.

(Can be reheated in microwave. Especially good

topped with whipped cream while warm.)

18
APPLE PIE BARBEQUE SAUCE

1 ½ cups sugar 2 cups catsup

1 tsp. cinnamon ¼ to ½ cup brown sugar
¼ tsp. allspice (optional) 2 Tbls. mustard
½ tsp. nutmeg
3 Tbls. cornstarch Blend together and brush on partially cooked
3/4 cup water chops, ribs or chicken and bake at 3750 or grill a few
inches from the coals until done.
1 Tbls. butter or margarine
Finely chopped onion or garlic and/or a few drops
6 large granny smith or of Tabasco may be added if desired.
other tart pie apples

1 double pie crust recipe

Make pie crust and line pan with half.

Peel, core, and slice apples. Wash and

drain.

Combine first six ingredients in small pan.

Bring to a boil and cook until thick and sugar is
dissolved. Stir in butter until melted.

Toss mixture with apples and pour into pie

crust. Top with second crust. Punch holes in
curst or cut a 1" circle in center to let steam
escape. Seal edges and crimp with fingers or
fork. Place on cookie sheet or line rack with foil.
Bake on middle rack at 4250 for 20 minutes.
Reduce heat to 3250 and continue baking until
apples are tender and crust is golden brown,
approximately 50 minutes.

19
BAKED CHICKEN BRUSH-ONS BAKED BEANS

1 cup Miracle Whip 1 medium can pork and beans

Add any of the following: ½ cup catsup

1-2 Tbls. brown sugar
1 pkg. Italian or Ranch dressing mix 2-3 tsps. mustard
1 small onion chopped
Or few dashes Tabasco if desired

2 Tbls. each Dijon mustard and honey
Blend well. Brush on chicken and bake at
3750 or grill a few inches from the coals until
done.
Drain beans and pour into saucepan or casserole.
Blend sauce ingredients together and stir into beans.
Heat on stovetop or bake in oven until hot and bubbly.

20
PIE CRUST

(Makes one double crust pie or two single crust

pies.)

2 cups all-purpose flour

1 tsp. salt
3/4 cup crisco
5 Tbls. very cold water

Combine flour and salt in bowl. Cut in

crisco until all flour is just blended in to form pea-
size chunks. Sprinkle with water, one
tablespoon at a time. Toss lightly with fork until
dough forms a ball.

Divide dough into two equal parts. Form

into two 6-inch circles. Flour lightly. Roll bottom
crust between sheets of waxed paper or plastic
wrap on a dampened countertop. Peel off top
sheet. Trim crust to 1-inch larger than upside 9-
inch pie pan. Flip into pie pan and remove
paper. Press into pan and trim edge even with
pie plate.

Fill. Roll top crust in same manner and

flip onto top of pie. Seal by folding top crust
under edge of bottom crust and fluting. Cut slits
in top crust to allow steam to escape. Bake
according to pie recipe.

For cream pies, prick bottom crust well

with fork. Bake at 4000 about 6 to 8 minutes until
golden brown.

For single crust pies such as pumpkin,

flute bottom crust. Fill and bake according to
recipe.
21
MEATLOAF

4-6 slices of bread

1/2 cup milk
1-2 eggs
salt
pepper
spices to taste
1 small onion, diced
1 lb. ground beef or turkey
topping

Soak bread in water and wring out. Mix

with milk, eggs, onion and seasonings.
(Seasonings may consist of just about anything--
Mrs. Dash, parsley, garlic, oregano, etc.) Add
ground meat and mix well. Form into loaf or
patties (to cook faster). Bake at 3500 for 30 to 45
minutes. (20 to 30 for patties.) Add topping
during the last 10 minutes. (Topping may be
catsup, bar-be-que sauce, creamed soups--
tomato, mushroom, chicken, etc--thinned with a
little milk or water or anything else you can think
of.)

You can coordinate the spices and

topping for ethnic meals. Examples: use taco
seasonings and an enchilada sauce topping; use
oregano and garlic with spaghetti sauce and add
some grated cheese the last 5 minutes.

22
BEEF STEW POTATO SOUP (CLAM CHOWDER)

1/2-1 lb. beef cubes

(fresh or leftovers) 2 medium potatoes,
1 small onion, cut in quarters peeled and cut in large cubes
4-8 potatoes, peeled and cubed 1 Tbls. chopped onion
2-4 carrots, sliced (substitute 1 tsp dried)
1-2 cups corn (canned or frozen)
3-6 cups tomato juice 1/2-3/4 cup milk
couple of bullion cubes 1 Tbls. butter
salt and pepper to taste salt and pepper to taste
dash of cinnamon
Cook potatoes and onion in enough water to
Cook beef cubes in enough water to cover. Add milk and butter. Season to taste. Heat just to
cover. (If using leftovers, omit this step). Cook boiling. To thicken you mash some of the potatoes or
carrots and potatoes in enough water to cover add some instant. (Makes about 2-3 cups of soup. Can
until nearly tender. Mash a few of the potatoes be doubled or tripled.)
to thicken. Add beef, bullion cubes, corn and
onion. Continue cooking until vegetables are (Clam Chowder: add a can of minced clams–drained)
tender. Add tomato juice, salt, pepper, and
cinnamon. Simmer a few minutes until
everything has a chance to blend. (You can
thicken it with a few of the potatoes you have
mashed, leftover mashed potatoes, or instant
potato flakes.)

23
BROCCOLI CHEESE SOUP BROWNIES (PLAIN & CREAM CHEESE)

1 qt. water 1 cup butter, softened

3 chicken bullion cubes 2 cups sugar
1/4 cup chopped onion (can substitute 1 Tbls. 4 eggs
dried) 2 tsp. vanilla
3/4 cup chopped broccoli
1 cup potatoes–peeled and cubed 1 1/3 cups flour
3/4 cup cocoa
6 Tbls. flour 1 tsp baking powders
4 oz. Cheese Whiz 1/2 tsp salt
6 Tbls. butter
1/3 cup butter, softened
Cook vegetables in water until tender. 6 oz cream cheese
Melt butter in small pan; add cheese and mix ½ cup sugar
over low heat until smooth; whisk in flour. 2 Tbls. flour
Remove from heat and stir a cup of the hot liquid 2 eggs
from the vegetables into the cheese mixture. 3/4 tsp vanilla
Add to the cooked vegetables and stir until
mixture thickens and there are no lumps of the Cream butter and sugar. Beat in eggs and vanilla.
cheese mixture. Add dry ingredients and blend well. Spread half in a
greased 9"x13" pan.
(Can be doubled.)
Cream butter and cream cheese. Add sugar and
flour, blend well. Beat in eggs and vanilla. Spread over
first layer. Pour remaining chocolate mixture on top.
Swirl gently with a knife.

Bake at 350o for 40 to 50 minutes or until it begins

to pull away from the edges of the pan. Cool slightly.
Frost if desired.

24
MACARONI AND CHEESE PIZZA HOGIES

4 oz uncooked macaroni chicken breasts or boneless pork chops

3 quarts water Italian dressing
1 Tbls. butter
hoagie buns
2 Tbls. butter pizza sauce
1/4 tsp salt mozzarella cheese, grated
1/4 tsp pepper
2 Tbls. flour Cut meat into thin strips. Place in bag with Italian
3/4 - 1 cup milk dressing (about 1/4 cup for two) and marinate for one to
4 oz cheese cut into 1/2 inch cubes twenty-four hours. Pour into skillet and cook over
medium heat until done. Toast hoagie buns. Spread with
Cook noodles in 3 quarts rapidly boiling sauce, top with meat strips and grated cheese. Broil until
water, 7-10 minutes until tender. Drain. Stir in 1 cheese is bubbly.
Tbls. butter. While noodles are cooking, melt
butter over low heat. Add salt, pepper, and flour.
Stir until smooth and bubbly. Remove from heat
and stir in milk. Heat to boiling, stirring
constantly. Boil one minute. Remove from heat
and stir in cheese until melted. Stir in drained
macaroni.

25
QUICK FAJITAS CHOCOLATE BUTTERCREAM FROSTING

2 chicken breasts 2 2/3 cups 10x sugar

1-2 tsps. chili powder 1/4 to 3/4 cups cocoa
6 Tbls. butter
1 can black beans, drained and rinsed 5-6 Tbls. milk
1 can whole kernel corn 1 tsp vanilla
1/2 cup salsa
Combine sugar and cocoa. Cream in butter. Add
flour tortillas, warmed milk a little at a time until desired consistency. Add
vanilla. (Adjust cocoa depending upon whether you want
sour cream a light frosting or a dark fudgy one.)
chopped onions
chopped tomatoes
grated cheese
avocado (sliced or as quacamole)

Cut the chicken into thin strips. Shake

with chili powder. Saute until done. Remove
from pan. Add beans, corn, and salsa. Heat
through. Serve with chicken on warm tortillas
and top as desired.

26
SPINACH DIP THE BEST CHOCOLATE CHIP COOKIES

1 1/2 cup sour cream 2 1/4 cups unsifted flour

1/2 cup mayonnaise 1 tsp. baking soda
1 8-oz pkg cream cheese 1/2 tsp. salt

1/2 pkg onion soup mix
1 can water chestnuts, chopped
1/2 pkg frozen chopped spinach
1 large bread bowl
Blend first three ingredients until smooth.
Mix in next three ingredients. Slice top off of
bread bowl and remove inside. Break inside into
chunks. Serve dip in the bread bowl. Use bread
chunks to dip.
1 cup butter or margarine, at room temp.
3/4 cup packed brown sugar
2 eggs
2 tsp. vanilla
1 cup chopped nuts (optional)
1–12oz pkg semi-sweet chocolate chips
Heat oven to 3750F. Stir flour, soda and salt
together. Set aside.
In a large bowl, cream the next four ingredients.
Gradually blend in dry ingredients. Stir in nuts and
chocolate chips.

Drop by tablespoon onto ungreased cookie

sheets. Bake for 9 to 11 minutes or until golden brown.
Makes 4 dozen 2 1/2 inch cookies.

Variations: macadamia nuts and white chips

double chocolate chips
chocolate chunks
m & m’s
milk chocolate chips

27
CINNAMON JUMBLES SOFT SUGAR COOKIES

1/2 cup butter or margarine 2 cups sugar

1 cup sugar 1 cup crisco
1 egg 3 eggs
1 tsp vanilla 1 tsp vanilla

3/4 cup buttermilk 1 cup milk (can use sour milk or buttermilk also)

2 cups flour 4 tsp baking powder

1/2 tsp baking soda 1 tsp soda
1/2 tsp salt 1 tsp salt
6-7 cups flour
1/4 cup sugar
1 tsp cinnamon Cream first four ingredients together. Blend dry
ingredients together. Alternately add milk and flour
Cream first four ingredients together. mixture to creamed mixture.
Blend dry ingredients together. Alternately add
buttermilk and flour mixture to creamed mixture. Chill dough.

Chill dough.
Drop from teaspoon onto ungreased
cookie sheet. Sprinkle with mixture of sugar and
cinnamon. Bake at 4000, 8 to 10 minutes.
Roll dough 1/4 inch thick. Cut with favorite cookie
cutters. Place on ungreased cookie sheet. Bake at 3500,
8 to 10 minutes.
(May sprinkle with sugar before baking or decorate with
frosting after.)

28
GOOEY BUTTER BARS CHICKEN CUTLET PARMESAN

1 cube butter or margarine 3 large whole boneless skinless chicken breasts

1 egg (about 3 pounds total), split and trimmed
2 cups milk
1 yellow cake mix 4 cups all_purpose flour, sifted
6 large eggs, beaten
8 oz. pkg cream cheese Pinch of coarse salt
2 eggs 6 cups unseasoned dry bread crumbs
1 lb powdered sugar 1/2 cup extra_virgin olive oil
4 tablespoons unsalted butter
Melt butter and let cool. Beat in egg. 2 cups spaghetti sauce, warmed
Blend in cake mix. Press into 9"X13" pan. 1/2 pound fresh mozzarella, thinly sliced

Beat cream cheese and eggs until Using a meat tenderizer or a heavy skillet, pound the
smooth. Add sugar. Spread over crust. chicken breasts between two sheets of plastic wrap until flat, about
1/4 inch in thickness.

Bake at 3500 approximately half an hour
to 45 minutes or until set. Let cool and cut into
bars.
Variations: use lemon, chocolate, spice, or
other cake mix.
Place the milk, flour, eggs, and bread crumbs in separate
shallow baking dishes. Season the eggs with a pinch of salt. Dip
each breast in the following order; milk, flour (shake off excess),
eggs, and bread crumbs (press down firmly while coating with bread
crumbs).
In a large skillet, melt the butter with the olive oil over
medium-high heat until sizzling. Arrange the chicken breasts in the
pan without crowding, cooking in batches if necessary. Reduce the
heat, and cook the chicken until golden brown and the juices run
clear when poked with a sharp fork, 3 to 5 minutes per side.

Remove to a baking sheet lined with paper towels; pat off excess oil.

Place 1/2 cup of the warm tomato sauce in the bottom of a

9x13x2 inch baking dish. Add 3 of the cooked breasts to the baking
dish; cover with 1/2 cup of the warm tomato sauce and half the sliced
mozzarella. Repeat with the remaining chicken breasts and sauce,
and top with mozzarella. Transfer to broiler, and broil until the cheese
is melted and golden brown, about 5 minutes. Remove from broiler,
and serve immediately.

29
PUMPKIN PIE PUMPKIN PIE SQUARES
2 eggs
3/4 cup sugar CRUST
1 tsp cinnamon 1 cup flour
1/4 tsp cloves 1/2 cup quick oats
1/2 tsp lemon juice 1/2 cup brown sugar
1 lb can pumpkin (1 1/2 cups) 1/2 cup butter
1/2 tsp salt
1/2 tsp ginger FILLING
1 2/3 cup evaporated milk or light cream 2 cans pumpkin (3 cups)
4 eggs
Blend together in blender. Pour into an 2 cans evaporated milk
unbaked 9 inch pie shell. Bake at 425o for 15 1 1/2 cups sugar
minutes. Then bake at 350o for 45 minutes or 2 tsp cinnamon
until a knife inserted in center comes out clean. 1/2 tsp cloves
Serve with ice cream or whipped cream. 1 tsp ginger
1 tsp salt

TOPPING
1/2 cup brown sugar
2 Tbls softened butter
1/2 cup chopped pecans

Preheat oven to 350o. Combine crust ingredients

until crumbly; press into a greased 9x13 baking pan.
Bake for 20 minutes or until golden brown.

Beat filling in a mixing bowl until smooth; pour over

crust. Bake for 45 minutes.

Combine topping and sprinkle over the top. Bake

15 to 20 minutes longer or until knife inserted in center
comes out clean. Cool. Store in refrigerator. Makes 16
to 20 servings.

30
PUMPKIN PIE CAKE PUMPKIN BARS

1 box yellow cake mix 4 eggs

1 cup water 1 cup oil
1 12 oz can evaporated milk 1 2/3 cups sugar
2 eggs 1 16 oz can pumpkin (1 1/2 cups)
1 15 oz can pumpkin (1 1/2 cups)
1 Tbls pumpkin pie spice 2 cups flour
1/2 tsp salt 2 tsp cinnamon
3/4 cup sugar 1 tsp baking soda
whipped cream (optional) 2 tsp baking powder
1 tsp salt
Spray a 9x13 cake pan with non-stick
cooking spray. Sprinkle ½ the dry cake mix over ICING
the bottom of the pan. Sprinkle ½ cup water 3 oz softened cream cheese
over cake mix. 2 cups powdered sugar
1/2 cup butter or margarine
Combine milk, eggs, pumpkin, spice, salt, 1 tsp vanilla
and sugar and beat until smooth. Pour pumpkin
mixture over cake mix. Sprinkle with remaining Blend first four ingredients then stir in the flour and
mix and water. Allow to set for 5 to 10 minutes to spices. Spread in 9x13 pan. Bake at 350o for 25 to 30
absorb moisture. Bake at 350o for 30 to 40 minutes. Cool.
minutes or until cake is set. Cake may be
served hot or cold. Garnish with whipped cream Beat icing ingredients together and spread on
if desired. cooled cake.

31
PUMPKIN CHIFFON SOUFFLE

2 envelopes unflavored gelatin

1 1/2 cups light brown sugar
1 tsp salt
1 tsp cinnamon
3/4 tsp nutmeg
1/2 tsp ginger

6 egg yolks
1 1/2 cups milk

2 16 oz cans pumpkin (3 cups)

2 tsp lemon juice

6 egg whites
1/4 tsp salt
2/3 cups sugar

whipped topping and pecan halves for garnish

SEVERAL HOURS BEFORE SERVING:

In medium saucepan, combine first six
ingredients until well mixed. In small bowl, with wire
whisk or fork, beat egg yolks and milk until mixed; stir
into gelatin mixture. Cook over medium heat, stirring
constantly, until mixture begins to boil; quickly stir in
pumpkin and lemon juice; refrigerate until cooled.

In large bowl, with mixer at high speed, beat

egg whites and salt until soft peaks form; continue
beating at high speed while gradually sprinkling in
sugar; beat until sugar is completely dissolved.
(Whites should stand in stiff peaks.) With rubber
spatula, fold in pumpkin mixture. Spoon into
individual souffle or dessert dishes; chill.

To serve, garnish with whipped topping and

nuts. Makes 12 generous servings.
32
TOASTED PUMPKIN SEEDS

OVEN METHOD: Preheat oven to 350o. Spread

seeds in jelly-roll pan. Bake 15 minutes or until
lightly browned, stirring occasionally.

SKILLET METHOD: In a small skillet over low

heat, brown the seeds in a little butter or
margarine, stirring constantly.

33
EASY PUMPKIN LOAVES PUMPKIN ICE-CREAM PIE

3 cups all purpose flour 1 18 oz can pumpkin pie filling

2 cups sugar 1 pint butter-pecan ice cream, softened
2 tsp baking soda
1 tsp cloves 1 8-inch graham cracker piecrust
1 tsp cinnamon
1 tsp nutmeg 1/2 cup brown sugar
1 tsp salt 2 Tbls butter or margarine
1/2 tsp baking powders 1 Tbls water

1 16 oz can pumpkin (1 1/2 cups) 1/2 cup chopped pecans

2/3 cup salad oil
3 eggs, slightly beaten
DAY BEFORE SERVING:
Preheat oven to 350o. Grease well, two
9X5 loaf pans. In large bowl, mix first 8
ingredients; add remaining ingredients and mix
just until blended. Turn into pans.
Bake about 1 hour or until toothpick
inserted in center comes out clean. Cook in
pans on wire racks 10 minutes; remove from
pans and cool completely on racks. When cool,
wrap and store at room temperature.
EARLY IN DAY OR UP TO 1 MONTH AHEAD:
In large bowl, with mixer at medium speed, beat
pie filling and ice cream until well mixed. Spoon into
crust and freeze 1 hour.
In small saucepan over medium heat, heat brown
sugar, butter and water to boiling. Remove from heat; stir
in pecans. With spoon, drizzle mixture over pie. Freeze
until firm.
TO SERVE:
Let pie stand at room temperature 15 minutes.
Makes 8 servings.

34
PUMPKIN COOKIES PUMPKIN CASSEROLE

1/2 cup shortening 3 cups cooked, mashed pumpkin

1 1/2 cup sugar 1/2 cup sugar
1 egg 2 eggs
1 cup pumpkin 1/2 cup milk
1 1/2 tsp soda 1 tsp. vanilla
1 tsp cinnamon 1/4 cup butter
1/2 cup nuts
1 cup coconut 1 cup brown sugar
2 1/2 to 3 cups flour 1/2 cup flour
pinch of salt 1/4 cup butter
chocolate chips (optional) 1 cup chopped nuts

Cream shortening and sugar, add other
ingredients. Drop by spoonfuls on greased
cookie sheet. Bake at 375o for 10 minutes.
Makes 5 dozen.
Combine first six ingredients. Mix well. Place in
buttered casserole.
Mix brown sugar and flour. Cut in butter until
crumbly. Stir in nuts. Sprinkle over to of casserole.
Bake at 350oF for 30 minutes.

(You can use canned pumpkin instead of fresh.)

35
RASPBERRY DELIGHT CHICKEN TORTILLA CASSEROLE

Crust: 1/4 cup margarine

14 crushed graham crackers 1 med green bell pepper, chopped
3 tsp. sugar 1 med onion, chopped
5 Tbl. melted margarine or butter
1 can cream of mushroom soup
Filling: 1 can cream of chicken soup
1-8 oz. pkg. softened cream cheese 2 10 oz. cans RO-TEL diced tomatoes and
16 oz. Cool Whip green chilies
12 oz. Frozen raspberries 2 cups cubed, cooked chicken
1/4 cup confectioners' sugar (optional)
12 corn tortillas,
Mix crust ingredients and press into 9x13 torn into bite sized pieces
pan. Save some to sprinkle on top.
2 cups shredded cheddar cheese
Mix filling ingredients; spread on crust.
Sprinkle with reserved topping. Chill. Preheat oven to 325o.

Cook pepper and onion in margarine until tender,

about 5 minutes. Add next four ingredients. Stir until well
blended.

Alternately layer tortillas, soup mixture and cheese

in casserole. Bake 40 minutes until hot and bubbling.
Serves 8.

36
BROCCOLI CHEESE CASSEROLE POTATO CASSEROLE

2 pkgs. frozen chopped broccoli 5 large potatoes

1 cup grated cheddar cheese 3 Tbls melted butter or margarine

1 can cream of mushroom soup
1/2 cup maynoise 1 can cream of chicken soup
1 small onion, chopped 1 cup milk
2 eggs 1 cup sour cream
3 Tbls finely chopped onion
TOPPING 3/4 cup shredded sharp cheddar cheese
1 pkg. Ritz crackers, crushed
1/4 cup melted butter 3/4 cup cornflake crumbs
3 Tbls parmasan cheese (optional)
Preheat oven to 350o.
Boil potatoes in skins. Cool, peel, and coarsely
Cook broccoli. Combine next five grate. Spread in a 9x13 pan and top with melted butter.
ingredients. Stir in broccoli. Pour into a 9x13
baking pan. Sprinkle with crushed crackers. Mix next 5 ingredients and pour over potatoes.
Drizzle with melted butter. Bake for 35 minutes. DO NOT MIX. Top with buttered crumbs and parmasan.
Bake at 325o for 30 minutes.

37
CHICKEN (OR TURKEY, HAM) CASSEROLE SWEET POTATO CASSEROLE

3 cups cooked, mashed sweet potatoes

1 can cream of chicken soup 1/2 cup sugar
2/3 soup can of milk 2 eggs
1/2 - 1 cup sour cream 1/2 cup milk
1 tsp. vanilla
1 8 oz pkg noodles, cooked 1/4 cup butter
2 cups cubed, cooked chicken
(or turkey or ham) 1 cup brown sugar
2 cups cooked, chopped broccoli 1/2 cup flour
1/4 cup butter
1/2 - 1 shredded cheese 1 cup chopped nuts

Blend first three ingredients and heat.
Remove from stove and mix in other ingredients.
Pour into a 9x13 pan. Top with cheese. Bake at
350o for 30 minutes.
Combine first six ingredients. Mix well. Place in
buttered casserole.
Mix brown sugar and flour. Cut in butter until
crumbly. Stir in nuts. Sprinkle over to of casserole.
Bake at 350oF for 30 minutes.

(You can use canned yams instead of fresh. Just drain

and mash.)

38
APPLE CRISP SWEET & SOUR CHICKEN

Crisp: Sauce:
1 1/2 cups oats 3/4 cup vinegar
1 cup flour 3/4 cup sugar
2/3 cup packed brown sugar 1/2 cup pineapple juice (from can of chunks)
1 tsp. cinnamon 1/2 cup water
1 tsp. nutmeg 1 Tbls catsup
1 cup butter or margarine 2 Tbls soy sauce
1 Tbls cornstarch (mixed with the water)
Filling:
2 cans apple pie filling 1 Tbls oil
1 tsp salt
Combine dry topping ingredients. Cut in butter. 1 clove garlic
Grease a 9x13 pan. Pour pie filling in to pan and 1 green pepper (seeded and cut into chunks)
spread evenly. Sprinkle crisp mix on top. Bake 1 or 2 carrots (thinly sliced on diagonal)
at 3500 for 30 minutes until lightly browned. 1 can pineapple chunks

Chicken:
1 lb chicken breast cut into 1" chunks

2 Tbls soy sauce flour

1 egg

oil for deep frying

Mix all but the last 6 sauce ingredients. Stir-fry the

garlic, pepper, and carrots in the oil and salt until crisp-
tender. Add to sauce and heat through.

Beat egg and soy sauce together. Coat chicken

pieces with flour, dip into egg mixture, and roll in flour.
Deep fry in hot oil. Add to sauce with the pineapple
chunks.

39
EGG ROLLS W/SWEET & SOUR SAUCE STIR-FRY

Egg Rolls: Sauce:

1 1/ 2 cup coarsely chopped bean sprouts 1/3 cup cold water
1 cup finely chopped cooked port 2 Tbls cornstarch (mixed with the water)
1/ 2 cup finely chopped walnuts 2 Tbls soy sauce
1/4 cup sliced green onions 1 Tbls cooking sherry (can substitute extra water or soy
sauce.
2 Tbls soy sauce
1 Tbls orange juice Stir-Fry:
2 tsp corn starch 2-3 Tbls oil
1-2 garlic cloves, finely minced
10 egg roll wrappers 3-4 green onions, sliced
1 cup each, broccoli, carrots, mushrooms sliced on
oil for deep-frying diagonal
3/4 to 1 lb chicken or beef, thinly sliced
Sauce:
1/2 cup brown sugar 1 cup cashews
1 Tbls soy sauce
1cup pineapple juice Mix all sauce ingredients and set aside.
1 Tbls catsup
2/3 cup crushed pineapple Heat oil on high in wok. Add garlic and onion.
1 Tbls cornstarch Stirring constantly, cook until tender but not browned.
Add carrots and stir a few minutes. Repeat with broccoli
Combine first 4 ingredients. Combine and stir-fry until crisp-tender. Move vegetables to side of
next three and pour over sprout mixture. Divide wok. Add chicken a little at a time and cook until no
among the wrappers. Fold one corner over longer pink. Move to side. Add mushrooms, cook briefly.
filling, bring side corners over and roll. Brush Stir all together. Add sauce. Bring to a boil stirring
final corner with water to seal. Deep-fry in hot oil constantly. Lower heat. Cover and simmer until sauce
until golden. Serve with sauce. thickens. Sprinkle with cashews.

Mix sauce ingredients and heat through.

40
CREAM PUFF CAKE
Crust:
1 cup water
1/2 cup margarine
1 cup flour
4 eggs
Filling:
4 cups milk
3 small boxes instant vanilla pudding
8 oz pkg cream cheese
Topping:
1 8 oz container Cool Whip
chocolate syrup
Bring water to a boil. Add margarine and
melt. Remove from heat and add flour. Stir until
mixture forms a ball. Cool. Beat in eggs, one at
a time until well blended. Spray a 9"x13" pan
with cooking spray. Spread crust, pushing a little
up the sides. Bake at 4000 for 30 minutes. Cool.
Beat milk and pudding until thick. Add
cream cheese and beat until smooth. Spread on
cooled crust. Spread Cool Whip over pudding.
Drizzle with chocolate syrup.
(Can bake the crust and mix the filling and
refrigerate separately the day before and put
together before serving to save time.)
41
CREAM CHEESE POUND CAKE
1 1/2 cups (3 sticks) unsalted butter, plus more for pan
1 8-ounce package cream cheese
3 cups sugar
6 large eggs
2 teaspoons pure vanilla extract
3 cups all-purpose flour
1 teaspoon salt
Preheat oven to 325°. Lightly butter a 10_inch
tube pan, and line the bottom with parchment paper; set
aside.
Combine butter and cream cheese in the bowl of
an electric mixer fitted with the paddle attachment, and
beat on medium speed until smooth. Add the sugar,
increase the speed to high, and beat until light and airy,
about 5 minutes. Add the eggs, one at a time, beating
after each addition and scraping down the sides of the
bowl with a rubber spatula as needed. Add the vanilla,
then the flour and salt all at once. Beat just until
incorporated.
Pour the batter into the prepared pan, and shake
lightly to even out the top. Bake until cake is golden
brown and a cake tester inserted in the cake comes out
clean, 1 hour 15 minutes.
Place the pan on a cooling rack, and cool for 20
minutes. Remove cake from pan, and let cool completely.
Serve at room temperature.
You can serve this rich, creamy cake unembellished,
or dusted with confectioners’ sugar and topped with a
berry compote or freshly poached peaches and whipped
cream.
PEACH COBBLER CHOCOLATE MINT WAFERS
Cookies:
10 ripe peaches, pitted and sliced (2 quarts) 8 tablespoons unsalted butter, room temperature
1/4 cup cornstarch 1/2 cup granulated sugar
2 tablespoons dark brown sugar 1 large egg, room temperature
1/2 teaspoon ground cinnamon 1 cup cocoa powder
1/2 cup plus 2 tablespoons all purpose flour
2 cups all purpose flour Confectioners’ sugar, for dusting
1/4 cup plus 2 tablespoons granulated sugar
1 tablespoon baking powder ganache (see recipe)
1/2 teaspoon salt
6 ounces semisweet chocolate
6 tablespoons cold butter, cut into small pieces
Cream butter and granulated sugar until completely
1 large egg smooth, about 3 minutes. Add egg and mix well. In a small
2/3 cup heavy cream bowl, whisk together cocoa powder and flour. Add to butter
mixture, and continue mixing, scraping the sides of the bowl
down, until just combined. Divide the dough in half, and shape
Vanilla ice cream or whipped cream, for serving
each half into a small disc; wrap in plastic wrap. Refrigerate
until firm, at least 1 hour or overnight.
Heat the oven to 375°.
Preheat oven to 350°. Line two baking sheets with
Place the peaches, cornstarch, dark brown
Silpat nonstick baking mats or parchment paper. Sprinkle a
sugar, and cinnamon in a large bowl. Toss until well
clean work surface with confectioners’ sugar. Roll out dough to
combined. Pour mixture into a 9x13 inch baking dish.
1/8 inch thick. (Save the scraps to refrigerate and roll out
In a large bowl, combine flour, 1/4 cup
again.) Using a 2_inch cookie cutter, cut out the cookies, and
granulated sugar, baking powder, and salt. Using a
place 1/2 inch apart on baking sheets. Bake about 12 minutes.
fork, two knives, or a pastry blender, cut in the butter
Cool on rack.
until the mixture resembles coarse meal.
Meanwhile, make the ganache and transfer to a pastry
Whisk together the egg and cream in a
bag fitted with a #11 tip. Pipe about 1 teaspoon of chocolate
liquid_measuring cup. Slowly add to dry ingredients;
onto the center of half the cooled wafers. Top with the
mix with a fork until dough just comes together. Turn
remaining wafers. Chill until firm, about 10 min.
dough out onto a lightly floured board, and roughly
Melt 6 oz chocolate in the top of a double boiler over
shape into a 12-inch log. Using a bench scraper, cut
medium heat. Let cool slightly. Dip one side of the cookie
log into 12 equal portions.
sandwich to coat. Remove excess chocolate by scraping the
Place rough balls of dough on top of peach
cookie against the side of the bowl. Chill until chocolate is
mixture. Sprinkle with remaining 2 tablespoons
set, about 10 min.
granulated sugar. Bake until golden brown, about 45
minutes. Transfer to a rack, and let cool slightly.
Serve with vanilla ice cream or whipped cream.

42
GANACHE
1/4 cup heavy cream
6 ounces semisweet chocolate
2 to 3 drops peppermint oil (or 1/2 teaspoon
peppermint extract)
In a small saucepan, bring cream to a boil
over medium-high heat. Very finely chop
chocolate, and add to hot cream. Stir with a
rubber spatula until the chocolate is melted and
smooth. Add peppermint oil. Let cool slightly,
about 10 to 15 minutes.
Pipe onto cookies or between cake layers.
43
CREAM CHEESE MINTS
Makes 8 dozen candies
1 package (3 ounces) cream cheese, softened
1/4 cup Butter Flavor CRISCO
1/2 teaspoon mint extract
3 to 3 1/2 cups confectioners' sugar
1 to 3 drops food coloring, any color
Line baking sheet with wax paper. Set aside.
In medium mixing bowl blend cream cheese,
Butter Flavor Crisco and mint extract. Beat in
confectioners' sugar at low speed of electric mixer until
mixture is very stiff and crumbly. Add food coloring. (To
make mint different colors, divide mixture and tint each
part.)
Shape by ½ teaspoonfuls into balls. Place on
prepared baking sheet. Using fork tines dipped in
confectioners' sugar, flatten each candy in crisscross
pattern to 1/4 inch thick. Or, if desired, shape using mint
molds. Let stand overnight to dry.
LEMON CURD TARTS PECAN TART SHELLS

Pecan Tart Shells 1 cup all-purpose flour

1/2 cup finely chopped pecans
1 teaspoon unflavored gelatin 1/4 cup sugar
1 tablespoon cold water 1/4 cup butter or margarine, softened
1 egg
1/2 cup sugar
2 eggs Heat oven to 375ºF.

2 tablespoons grated lemon peel Stir together flour, pecans and sugar in small bowl.
1/4 cup lemon juice Stir in butter and egg until crumbly. Press in bottom and
2 tablespoons butter or margarine up side of 24 ungreased small muffin cups, 1 3/4x1 inch.

Make Pecan Tart Shells; cool. Bake 10 to 12 minutes or until light golden brown.
Cool tart shells in pan.
Sprinkle gelatin on cold water in 2-quart
saucepan to soften.

Beat sugar and eggs with electric mixer

on high speed until thick and lemon colored; stir
into gelatin mixture. Heat just to boiling over low
heat about 15 minutes, stirring constantly;
remove from heat. Stir in lemon peel, lemon juice
and butter.

Pour lemon mixture into tart shells.

Refrigerate about 1 hour or until set.

44
 the dough covered in the refrigerator to rest, preferably
ANTON EDELMANN’S PUFF PASTRY overnight before using. Freeze for future use.
Makes about 3 1/2 pounds

1 1/2 pounds (6 sticks) unsalted butter,

room temperature
4 3/4 cup all_purpose flour
1 1/2 teaspoons salt
Juice of 1/2 lemon

By hand, work together 1 pound plus 4

tablespoons of the butter with 1 1/4 cups of the flour
on a cool surface. When well mixed, form this butter
paste into a block, wrap in plastic wrap, and
refrigerate.

Rub the remaining butter into the remaining

flour with the salt until the mixture resembles fine
breadcrumbs. Add 1 cup plus 3 tablespoons water
and lemon juice to form a dough, and mix until
smooth and elastic.

Shape the dough into a ball, then cut a cross

in the top to one-third of the depth. Open out the
points of the cross and roll out each one to a square
5x5 inches, 1/4 inch thick.

Remove the butter block from refrigerator,

and place in the center of the dough. Fold the flaps
over, folding counterclockwise and ensuring that the
edges are well sealed.

Roll out the dough into a 12x24 inch

rectangle. Fold the short sides to meet in the middle,
then fold in half like a book to form four equal layers;
this is called a double turn. Cover with a damp cloth,
and chill in the refrigerator for at least 30 minutes.

Repeat to give the dough four more double

turns, resting in the refrigerator each time, then leave

45
PASTRY CREAM
Makes about 1 cup

2/3 cup milk

1/4 vanilla bean, split and seeds scraped
1 large egg yolk
2 tablespoons sugar
2 1/2 tablespoons all-purpose flour

Place the milk and vanilla bean and seeds

in a small saucepan. Bring to a boil over
medium-low heat.

In a medium bowl, whisk egg yolk and

sugar together until pale and creamy.

Add flour and mix to a smooth paste. Add

half of the boiling milk, and mix well.

Return mixture to pan with remaining milk,

stirring to mix well. Boil for 1 minute until
thickened, stirring constantly. Pass through a fine
sieve.

Note: This will keep in the refrigerator for

2 to 3 days. If you make it in advance, be sure to
chill it quickly and thoroughly.

46
CHEESE SABLES
Makes about 20
1 cup all-purpose flour, plus more for dusting
1 1/2 cups (5 ounces) freshly grated Parmesan
cheese
10 tablespoons unsalted butter, room temperature
1 large egg yolk
In a medium bowl, stir together
flour and cheese. Work in the butter with
fingertips until evenly mixed. Work in egg yolk
to form a firm dough. Wrap dough in plastic
wrap, and leave to rest in a cool place for about
30 minutes.
Heat oven to 4000. On a lightly floured
surface, roll dough to 1/4_inch thick. Cut out 2
1\2 inch rounds, and place on baking pan.
Gather dough scraps and roll once again. Bake
until golden, about 15 minutes.
47
CINNAMON MADELEINES
Makes 24
3 large eggs
3/4 cup plus 3 tablespoons sugar
1 3/4 cup all_purpose flour, plus more for dusting
2 1/2 teaspoons baking powder
1 1/4 teaspoon ground cinnamon
5 tablespoons milk
9 tablespoons unsalted butter, melted and cooled to room
temperature, plus more for molds
Heat oven to 3750. Butter and flour shell-shaped
madeleine molds. Tap out excess. In a medium bowl, sift
together flour, baking powder, and cinnamon; set aside.
In the bowl of an electric mixer fitted with the whisk
attachment, beat eggs and sugar until creamy. Add flour
mixture and milk; mix until smooth. Add butter, and beat
until creamy. Cover with plastic; chill for 20 minutes.
Transfer mixture to a medium pastry bag fitted with
a coupler. Pipe mixture into prepared molds.
(Alternatively you can use 2” paper baking cases.)
Transfer to oven, and bake until golden brown, about 9
minutes. Remove from molds immediately, and cool on a
wire rack.
BANANA NUT CAKE CARAMEL CORN

1 ½ cup sugar 2 cups brown sugar

½ cup shorting 1 stick butter
2 eggs, beaten 1 cup white karo syrup
4 bananas ½ tsp salt
1 cup pecans crushed 1 can sweetened condensed milk
4Tbsp buttermilk 1 tsp vanilla
1 tsp Vanilla
2 cups flour
1tsp soda
Pinch of salt

Cream sugar and shorting: add eggs, banana,

pecans, buttermilk and vanilla; add dry
ingredients. Beat well. Pour into a 9x13 pan
Bake at 3250 Until done

ICING

1/8 butter
1 banana
½ box powdered sugar
1 cup pecans

Cream butter and sugar; add mashed banana

and pecans; spread on cake

48