Search Results for '("C'

[S_Wirth]

Midwest Fish-Stuffed Crepes

Submitted by: Twin2
Last Updated: 11/17/2005

From Farm Journal's "Homemade Bread" book circa 1969:
"Most farm women keep a few cans of salmon and tuna on hand in their cupboards. But not many have discovered teaming the fish with thin pancakes to make exciting, hearty main dishes. When taste-testers voted on Midwest Fish-stuffed Crepes, made by a recipe contributed by a Kansas rancher's wife, they described it with one word - excellent. You'll want to try this recipe. It produces a substantial fish dish that meat-and-potato farmers praise. That's a tribute to its tastiness."

Crunchy texture of celery and water chestnuts in creamy sauce pleases.

• 1 (7 3/4 oz.) can salmon, drained
• 1 (7 oz.) can tuna, drained
• 1 (5 oz.) can water chestnuts, drained and chopped
• 1/4 cup finely chopped celery
• 1 Tablespoon finely chopped onion
• 5 Tablespoons butter or margarine
• 1/3 cup flour
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 2 1/2 cups milk
• 6 Tablespoons grated Parmesan cheese
• 1 Tablespoon lemon juice
• 16 Basic French Crepes

Combine salmon, tuna, water chestnuts and celery in a bowl.

Cook onion in butter until soft (do not brown). Blend in flour, salt and pepper. Slowly add milk stirring constantly, until mixture comes to a boil. Remove from heat and stir 2 Tablespoons cheese and lemon juice into the sauce.

Stir 1 cup of the sauce into salmon-tuna mixture. Put a generous spoonful of mixture on center of each crepe. Roll up; place seam side down on oven-proof platter or in a 13x9x2" pan. Spread remaining sauce over crepes. Sprinkle with remaining 4 Tablespoons cheese.

Bake in moderate oven (350 degrees) about 30 minutes. Serve hot. Makes 8 servings.

For the Basic French Crepes:

1 cup milk
3 eggs, well beaten
3/4 cup sifted all purpose flour
1 Tablespoon sugar
1/4 teaspoon salt

Beat milk into well-beaten eggs. Sift together flour, sugar and salt into milk mixture. Beat with rotary beater or electric mixer until batter is smooth.

Pour about 2 Tablespoons batter into a lightly buttered 8" skillet** preheated over medium heat. Begin at once to rotate pan to spread the batter evenly over the bottom. Turn once; bake until light golden brown on both sides. Repeat, buttering skillet for each baking. Makes 16 crepes.

**I always used my grams little cast iron skillet. Years ago, I didn't have a kitchen full of gadgets! Worked fine. Also, I usually double the amount of the sauce and add quite a bit of cheese on the top. My family like gravy and lots of cheese!

[S_Wirth]

Maultaschen

Submitted by: Twin2
Last Updated: 3/3/2003

Introduction

This is a very old Swabisch recipe. I learned to prepare this dish in Uhingen, Germany, by visiting a lovely elderly lady in her home and helping her make this dish for Mittagessen. This was a particular favorite of my DH when he was a child. I will never forget Frau Noller or her kind hospitality and the fun we had cooking together. She worried that I couldn't make this dish when I came back to the USA because I wouldn't have the corrrect kitchen window sill with the little flower box to set the pan on to cool the filling. And my bedroom was upstairs, where would I put the noodle dough to rest. (She used the top of her carefully covered feather tick in her cool bedroom across the hall from her kitchen.) She was a delightful person and a wonderful cook. Let Gemutlichkeit be the order of the day and try this wonderful dish. Mahlzeit!

Noodle dough

• 2 eggs
• 2 cups flour
• 1 teaspoon salt
• water to mix

• Put the flour and salt onto table top. Make a well in the center and drop in the eggs. Begin beating the eggs with a fork, gradually adding the flour from around the edges. Then begin to add a bit of water now and then until you have taken up most of the flour. Work with your hands to bring all the dough together and knead a bit to make a nice, medium firm dough, Divide the dough into three pieces. Let stand for about ten minutes, covered with a floured towel. Roll out into thin sheets about 4 inches across by 8 or 10 inches long. Let stand while making the filling. I lay out a clean sheet on my dining room table and put the sheets of dough on the sheet and cover with the floured towel. You want it to firm up a bit, but not get dry.

Filling

• 1 yellow onion, peeled and chopped fine
• 1 large leek, cleaned and sliced into very thin pieces
• (use it all, the green and the white part)
• 2 cloves garlic, peeled and chopped
• 4 Tablespoons butter
• 1 cup bread crumbs (Use day old Brotchen or French Bread)

• Saute onion, leeks and garlic in butter until they are gently browned and carmelized, do not let them get too dark. You do not want any bitter taste at all. Add the bread crumbs and brown just a bit more to take the raw taste out of the bread. You may have to add more butter at this point. Cool until room temperature.

• Now mix together:

• The filling above
• 1 lb. ground round (Do it yourself and remove all the fat)
• 2 Tablespoons fresh parsley
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon freshly grated nutmeg
• 1 cup cream (I use whipping cream)

• Place the mixture on noodle dough strips along the center and fold dough over and seal by moistening your fingertips with a bit of warm water, forming a long closed tube. Slice into pieces about 1 to 1 1/2 inches in width. Cook in gently boiling, salted water or homemade beef stock until the noodle dough and filling are completely cooked. Even if you start with the water, you will have a lovely tasting broth just from cooking the maultaschen and adding a bit of nutmeg, salt pepper and Maggi to taste.

• Serve in flat soup bowls, usually two or three maultaschen, a ladle of broth and garnish with a bit of freshly chopped chives and a bit of freshly grated nutmeg. Some people like to add a dash of Maggi. For the second course, serve maultaschen on a dinner plate with a simple German potato salad (sliced salad potatoes, chopped or grated onion, oil, good wine vinegar, salt, pepper and a bit of the broth), Green salad, made with Boston lettuce, onion and a vinagrette dressing. Then ladle a bit of the broth over everything. On the side you could have raddish salad, carrot salad, and beet salad. Colorful and absolutely delicious.

[S_Wirth]

King Cake

Submitted by: Twin2
Last Updated: 1/19/2008

The King Cake is believed to have been brought to New Orleans, Louisiana, from France in the 1870's. A dried bean or pea was hidden inside the cake and the finder became king or queen for the day. The royal colors of purple, green and gold on the cake honor the three kings who visited the Christ child on Epiphany. Today, a tiny china or plastic baby doll is hidden in the cake as the prize, and with it, comes the obligation to host the next Mardi Gras party (or office treat) and provide the next King Cake.

• 1/4 cup butter or margarine
• 1 - 16oz. carton sour cream
• 1/3 cup sugar
• 1 teaspoon salt
• 1 package dry yeast
• 1 Tablespoon sugar
• 1/2 cup warm water (105 to 115 degrees)
• 2 eggs
• 6 to 6 1/2 cups all purpose flour, divided
• 1/2 cup sugar
• 1 1/2 teaspoons ground cinnamon
• 1/3 cup butter or margarine, softened
• Colored frostings
• Colored sugars

Combine the first 4 ingredients in a saucepan; heat until butter melts, stirring occasionally. Let mixture cool to 105 to 115 degrees.

Dissolve yeast and 1 Tablespoon sugar in warm water in a large bowl; let stand 5 minutes. Add butter mixture, eggs, and 2 cups of flour; beat at medium speed with an electric mixer for 2 minutes, or by hand until smooth. Gradually stir in enough of the remaining flour to make a soft dough.

Turn dough out onto a lightly floured surface, and knead until smooth and elastic (about 10 minutes).
Place in a well greased bowl, turning to grease top. Cover and let rise in a warm place free from drafts, for 1 hour or until dough is doubled in bulk.

Combine 1/2 cup sugar and cinnamon; set aside.

Punch dough down and divide in half. Turn one portion of dough out onto a lightly floured surface, and roll to a 28" x 10" rectangle. Spread half each of the butter and cinnamon mixture on dough. Roll dough, jelly roll fashion, starting at the long side. Gently place dough roll, seam side down, on a lightly greased or parchment lined baking sheet. Bring ends of dough together and form an oval ring. If you have access to a tiny china or plastic baby, tuck it into the seam before you seal it. If not, use a large, dried bean. Moisten and pinch the edges together to seal. Repeat with remaining dough. Cover and let rise in a warm place, free from drafts, 20 minutes or until doubled in bulk.

Bake at 375 degrees for 15 to 20 minutes or until golden brown.

Cool cakes and decorate with bands of colored icings, or use white icing and sprinkle with the colored sugars.

NOTE: If you prefer, you can replace the cinnamon and sugar inside the roll of dough with a cream cheese filling or a pie filling in the flavor of your choice, just spread it thinly on the center of the rectangle before you roll it up. Popular flavors are blueberry, cherry, and lemon. To be really decadent, use filling and cream cheese.

Cream Cheese Filling

1 - 8 oz. package cream cheese
1 cup confectioners sugar
2 Tablespoons flour
1 teaspoon vanilla extract
drop or two of milk

Cream all ingredients together with an electric mixer. Spread on the rolled-out rectangle before rolling it into a ring.

Icing

3 cups sifted powdered sugar
3 Tablespoons butter or margarine, melted
3 to 5 Tablespoons milk or cream
1/4 teaspoon vanilla extract

Combine powdered sugar and melted butter, Add milk or cream to reach desired consistency for drizzling; stir in vanilla. Divide icing into 3 batches, tinting one with green, one with yellow, and combining red and blue for purple icing. Makes about 1 1/2 cups.
1 or 2 drops each of green, yellow, red and blue (for purple) food coloring.

My family and friends really enjoy the cream cheese filling. I usually make it this way, as we have cinnamon rolls frequently and this is special.

• This topic was modified 9 years, 10 months ago by S_Wirth.

[S_Wirth]

Kaiser Broetchen

Submitted by: Twin2
Last Updated: 2/8/2009

• * One piece of old dough
• 1 3/4 cups water
• 1 1/2 teaspoons salt
• 2 Tablespoons sugar
• 1 teaspoon yeast
• 4 cups bread flour

These are the German rolls that can be found in small neighborhood bakeries all over Germany. They have a crunchy crust and soft interior and can be topped with sesame or poppy seeds.

By hand:

Mix and knead the dough until smooth (about 10 minutes)

Shape into a ball and let it rise in a covered, oiled bowl until doubled (about 1 1/2 hours)

Punch down, shape into a ball, put back in the bowl and let it double one more time, about 1 hour.

Punch down and let rest about 10 minutes.

Form rolls (10 or 12) and lay on baking sheets, cover and allow to rise until almost doubled. Reserve one piece for old dough. Score the tops of each with a razor, making five slits from the center toward the outer edge.

(Or shape like a regular Kaiser - roll out to about a 4" disc and fold in toward the center of the roll in fifths, and press down firmly in the center of the roll, cover and let rise.)

Preheat oven to 450 degrees.

Glaze the rolls and sprinkle with poppy seeds and/or sesame seeds (if you wish, we like ours plain)

Put in the oven and reduce the temperature after 5 minutes to 400 degrees.

You may want to produce steam during the first 5 minutes of baking. (You can do this with a pan of boiling water on the oven floor, or spritz with cold water)

Bake for about 15 minutes until golden brown.

*"old dough" Before you bake this dough without the old dough for the first time, save one piece of dough, (after shaping, the size of one roll) for the next batch. This can be stored in a zip lock bag in the fridge for about a week or the freezer for a longer period. If you freeze it just thaw it out completely before using.

I made mine in the Zo yesterday on the dough cycle, let rise and shaped as directed. Then I baked them yesterday afternoon, until they were done, but not browned. I put them in a plastic bag overnight (normally heresy) and then put them back in the oven before breakfast to brown them off and crisp them up. They were fantastic, and all the time to let them rise, etc., didn't get me up at 4:00 a.m. We live and learn. Hope you try them.

• This topic was modified 9 years, 10 months ago by S_Wirth.

[S_Wirth]

Dobos Torta (Hungary)

Submitted by: Twin2
Last Updated: 3/5/2003

Cake

3/4 cup sugar
12 eggs separated
7 Tablespoons flour
1/2 teaspoon baking powder

Beat sugar and egg yolks well; add flour. Mix; add baking powder. Beat egg whites very stiff; fold slowly into egg yolk mixture. Pour a thin layer of batter into 6 well-greased 8 inch cake pans. Bake at 350 degrees for 5 minutes.

Icing

• 1/2 lb. butter
• 1 egg yolk
• 1/2 teaspoon brewed coffee
• 1 square chocolate or 1/4 cup cocoa
• 1 lb. powdered sugar
• 1 teaspoon vanilla

• Combine all ingredients well. Frost between layers and top of torte. Yield 10 servings.

Tips

While good the first day, we find this cake to be even more delicious the second day. Or assembled very early in the morning and left to rest until dinner time.

[S_Wirth]

Cravin' Bacon Quiche

Submitted by: Twin2
Last Updated: 9/28/2005

I cut this recipe out of Southern Living in 1999, and now that I retired, I finally tried it. It's really easy and good. The only change I made is that I made my own biscuits. I always use K2Q's recipe (found in a thread called "K2Q How Was the Biscuit Bake-Off", Message number 8! These are so good, they will become a staple of your diet. Thanks K2Q and David.

I rolled my dough out and cut it into a flower shape and baked it on a special pan (pan collecting freak here) but you could easily use muffin tins.

• 6 ounces cream cheese, softened
• 2 Tablespoons milk
• 1 large egg
• 1/2 cup (2 ounces) shredded Swiss Cheese
• 1 green onion, chopped
• 1 (10 oz.) can refrigerated flaky biscuits,
• (use your own judgement here!)
• 5 slices bacon, cooked and crumbled

• Garnish with sliced green onions

Beat first three ingredients at medium speed with an electric mixer until blended. Stir in cheese and green onion. Set aside.

Separate biscuits into 10 portions. Pat each portion into a 5 inch circle and press on bottom and up sides of greased muffin cups, forming a 1/2 inch edge. Sprinkle evenly with half of bacon, and spoon cream cheese mixture evenly on top.

Bake at 375 for 22 minutes or until set. Sprinkle with remaining bacon, lightly pressing into filling. Remove immediately from pan and serve warm. Garnish as desired.

• This topic was modified 9 years, 10 months ago by S_Wirth.

[S_Wirth]

Coconut Cake

Submitted by: Twin2
Last Updated: 2/28/2006

• 1 box yellow cake mix (Duncan Hines is best)
• 1 teaspoon coconut flavoring

• Sauce:

• 2/3 cup canned evaporated milk
• 1 box powdered sugar ( 1 lb.)
• 1 teaspoon vanilla extract
• 1 teaspoon coconut flavoring

• 2 (6 oz.) packages frozen coconut
• Maraschino cherries and/or pineapple slices (Optional)

Prepare cake mix as directed, but add the coconut flavoring. Bake in a prepared 9 x 13 x 2 inch pan. (Or a tube pan, or I have made layer cakes with this recipe.)

As soon as the cake is done, stick holes in the top and pour in the sauce. To make the sauce, combine the milk, powdered sugar, vanilla and coconut flavoring. The more holes the better. I use a wooden skewer. Sprinkle 1/2 package of coconut (thawed) on the cake. When cool, spread with icing and sprinkle the rest of the coconut on top of the icing. You can decorate this with cherries or pineapple.

• Fluffy White Icing:

• Mix and cook for 3 minutes:

• 1 cup water
• 2 heaping Tablespoons flour

• Then cool completely.

Blend together until creamy:
• 1/2 cup margarine or butter
• 1/2 cup Crisco

• Add:

• 1 Cup granulated sugar

Beat in cooled, cooked mixture and add

• 1 teaspoon vanilla
• 1 teaspoon coconut flavoring
• pinch of salt

Beat until smooth.

This recipe began life as a "Cool Whip" Coconut Cake in a regional cookbook from a private school in Charlotte, NC. I really do not like cool whip, so changed the icing. It improved the cake tremendously and I urge you to try it. We like it best if it is chilled in the refrigerator overnight before cutting.

[S_Wirth]

Chicken Pot Pie

Submitted by: Twin2
Last Updated: 10/26/2009

• Chicken Pot Pie

• 1 ( 3 to 3 1/2) lb. broiler-fryer, cut up
• 1 (20 oz. package frozen mixed vegetables
• 3 3/4 cups all purpose flour
• 1 1/4 teaspoon salt
• 1 1/4 cup shortening
• 8 to 10 tablespoons cold water
• 1/4 cup butter or margarine
• 1/2 cup all purpose flour
• 1 1/2 teaspoons salt
• 1/4 to 1/2 teaspoon pepper
• 1/8 teaspoon ground nutmeg
• 1 Tablespoon butter or margarine

Cook chicken in boiling water to cover for 45 minutes or until tender; drain, reserving broth. Bone chicken; cut meat into bite-size pieces. Set aside.

Bring broth to a boil; add frozen vegetables, and simmer 10 minutes. Drain vegetables, reserving 1 quart broth. Set both aside.

Combine 3 3/4 cups flour and 1 1/4 teaspoons salt; cut in shortening with pastry blender until mixture resembles coarse meal. With a fork, stir in enough cold water, 1 Tablespoon at a time, to moisten dry ingredients. Shape dough into a ball; remove two-thirds of dough. Cover and chill remaining one-third of dough.

Roll two-thirds dough into a 16 x 12 inch rectangle. Fit into the bottom and on sides of a 13 x 9 x 2 inch baking dish. Trim edges even with baking dish; set aside.

Melt butter in a large heavy saucepan over low heat; add 1/2 cup flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add chicken broth; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in 1 1/2 teaspoons salt, pepper, nutmeg, chicken and vegetables; pour into pastry-lined dish.

Roll remaining pastry into a 14 x 10 inch rectangle on a lightly floured surface. Place on top of pie; fold edges under, and flute. Cut several slits in top to allow steam to escape. Cut designs from extra pastry and arrange on top of crust, if desired. Brush with 1 Tablespoon melted butter. Bake at 400 detrees F. for 30 to 35 minutes.

Yield 6 servings.

Note: I usually cook the chicken and prepare the broth and make the pie the next day. That way you can take the fat off the top of the chilled broth. And around here we don't put any vegetables in the pot pie, we serve vegetables on the side with mashed potatoes and use any extra chicken broth to make a light gravy. We also do not use a whole chicken. We use chicken breasts (bone in, skin on for better broth.) This is a fine tasting pie. I got the recipe from a Southern Living Cookbook from 1987, and have made this many times and even for large groups.

[S_Wirth]

Candied Fruit Buns

Submitted by: Twin2
Last Updated: 1/28/2008

I found this recipe in a church cookbook that was part of my mother's collection. She bought the book from one of the residents at a senior apartment complex that she managed in 1986. The lady she bought it from had the same name as me! Anyway, if you have any leftover candied fruit from holiday baking, these are delicious. The Cookbook is "What's Cooking in Our Kitchens", from the Flint (Michigan) Westside Cluster, a group of Presbyterian churches.

• 3/4 cups warm water (not hot - 110 to 115 degrees)
• 1 package active dry yeast
• 1 teaspoon salt
• 1 egg
• 1/2 cup candied fruit
• 1/4 cup sugar
• 2 1/4 cups sifted flour
• 1/4 cup soft shortening
• 1/4 cup chopped nuts

Dissolve yeast in water in mixing bowl. Add sugar and salt and about half the flour. Beat thoroughly for 2 minutes. Add egg and shortening. Beat the rest of the flour in gradually, until smooth. Mix in candied fruit and nuts.

Fill 16 to 20 greased muffin cups half full. Cover lightly with plastic wrap and let rise at 85 degrees until double in bulk.

Heat oven to 375 degrees. Bake for 15 to 20 minutes.

When baked, ice with a mixture of 3/4 cup sifted confectioners sugar and 1 to 2 tablespoons cream. Top with more fruits and nuts if desired.

[S_Wirth]

Apple Tarts

Submitted by: Twin2
Last Updated: 10/23/2003

Description

I make these apple tarts with the Pampered Chef Cut and Seal. I use the larger size cutter. I have used this tool for lots of things, but these are the most popular with the customers.

Crust

• 3 cups all purpose flour
• 1 cup Crisco
• 1 1/2 teaspoons salt

To make the dough

Blend together in food processor until just blended into fairly uniform crumbs.
Add enough iced water to form the pie dough. Form into a round disc and wrap in plastic wrap. Chill for an hour or even overnight. This makes the dough easier to roll into large pieces without breaking.

Filling

• I use Granny Smith apples, cored, peeled and sliced. (Yes, I have the gadget!)

• 5 cups apples
• 1/4 cup flour
• 1/2 cup sugar
• 2 Tablespoons dark brown sugar
• a bit of lemon juice
• freshly grated nutmeg
• cinnamon

• Toss apples together with the rest of the ingredients. Put into a baking pan that has been buttered and cover with foil. Bake in a slow oven until the apples are nice and soft. You may want to stir them a couple times. If they are too thick (depends how juicy the apples were), add a little water. When done I add about 4 Tablespoons of butter and stir it in until well distributed.

Assembly

Now roll out half the pie dough until it is about 1/8 inch thick. Using the cut and seal just mark circles on the dough. Do not cut through. Using a pastry brush, lightly brush cold water over the surface of the dough. Place an ice cream scoop full of the apples in the center of each circle. Now roll out the rest of the dough, same thickness, and cut in individual squares slightly larger than your circles. Lay these over the apples and, using the cup of your hand, form the dough over the apples (no air pockets). The dough will adhere nicely to the bottom layer. Now, using the cut and seal, press the center to seal the edges well, then cut with the outside ring. Place on parchment lined baking sheets, brush tops with a light egg wash and sprinkle with sugar. Bake at 350 degrees until lightly browned.

[S_Wirth]

Angel Biscuits

Submitted by: Twin2
Last Updated: 5/10/2003

• 2 Tablespoons yeast
• 1/4 cup warm water
• 5 cups all purpose flour
• 1 Tablespoon baking powder
• 1 teaspoon baking soda
• 2 1/2 Tablespoons sugar
• 1 teaspoon salt
• 1/2 lb. unsalted butter, cut into small pieces
• 2 cups fresh buttermilk
• 8 Tablespoons unsalted butter, melted and cooled

Dissolve the yeast in the warm water and let proof.

Sift the flour, baking powder, baking soda, sugar and salt together into a large bowl. Cut in the butter until the mixture resembles course meal. (I use my Cuisinart) Stir in the yeast and buttermilk. Turn out onto a floured board and knead the dough until it is smooth and no longer sticky.

Place the dough into a buttered, straight sided container with a lid. Place in the refrigerator for one hour.

Preheat the oven to 450 degrees.

Butter a baking sheet, or line it with parchment paper, and set aside.

Roll out the dough to a thickness of 1/2 inch, and cut out rounds with a 2" biscuit cutter. Set the biscuits 2 inches apart on the baking sheet. Brush the tops with melted butter, and allow to rise until doubled, about one hour.

Bake until golden (they should not brown), about 12 to 15 minutes. Brush again with melted butter after removing from the oven for a nice, tender crust, if so desired.

This dough keeps nicely in the refrigerator for two or three days, allowing you to have fresh biscuits on demand, very easily.

Enjoy.

[S_Wirth]

Almond Kringle

Submitted by: Twin2

Last Updated: 1/19/2008

Almond Kringle

4 cups flour
1 teaspoon salt
2 Tablespoons sugar
1 cup butter
¼ cup warm water
1 Tablespoon yeast
¾ cup milk
2 eggs, well beaten
1 can Solo Almond Filling

Sift together flour, salt and sugar. Cut butter into mixture. Dissolve yeast in water.
Combine eggs and milk. Add to flour mixture and add yeast, mixing just enough to dampen flour. Cover and refrigerate over night. Divide dough in half. Roll to an 18 x 16 inch rectangle. Spread 6 oz. (1/2 can) almond filling in a lengthwise strip down center of dough. Lap sides over and pinch to seal. Form into an oval on greased sheet, seam side down. Repeat with other piece of dough. Cover and let rise until double in bulk. Bake at 375 degrees for 25 minutes until golden brown. Ice while warm.

Icing:

1/3 cup butter
3 cups sifted confectioners’ sugar
3 Tablespoons canned milk
1 ½ teaspoons vanilla extract

Brown butter lightly, blend in sugar, stir in milk and vanilla.

I got this recipe from a can of Solo Almond Filling back in the 1970's and have been making it ever since.

[S_Wirth]

BARS: Cheesecake Bars

Crust:

1 cup graham cracker crumbs
1/2 cup granulated sugar
3 tbsp. melted butter

Filling:

8 oz. cream cheese, at room temp.
1/4 to 1/3 cup sugar
1 egg
2 tbsp. milk
1/2 tsp. vanilla extract
1/4 tsp. almond extract
Cherry or some kind of berry preserves (optional)

Preheat oven to 350 degrees F.

In a bowl, combine crumbs and sugar, then add the melted butter. Press mixture into a lightly greased 8-inch square baking pan.

If you want, you can spread a thin layer of fruit preserve on top of the crust.

Cream together cream cheese and sugar. Add egg, milk, and extracts and beat well. Spread batter over crust.

Bake for 20-25 minutes. Cool and cut into squares. Keep covered and chilled.

[S_Wirth]

BARS: Hello Dolly Bars from Penzeys

1/2 cup butter (1 stick), melted
1 1/2 cups graham cracker crumbs (10 whole graham crackers)
1 tsp. cinnamon
1 cup chopped nuts (leave out if you have a nut allergy)
1 cup chocolate chips
1 1/3 cups shredded coconut
1 1/2 cups sweetened condensed milk
1 tsp. vanilla extract

Preheat oven to 350 degrees.

Mix the butter, graham crackers and cinnamon together until well blended. Press the mixture into the bottom of an ungreased 9x13 baking dish to form a thin crust.

Sprinkle on the nuts and spread evenly to form a layer followed by a layer of choc chips and a layer of coconut. In a small bowl, mix the condensed milk with the vanilla. Pour the mixture evenly over the top of the bars and bake at 350 degrees for 20-25 minutes until lightly golden.

[S_Wirth]

BROWNIES: Blondies

From Michele Urvater (TV Food network)

These are easy to slap together and taste great.

1 1/2 cups flour
2 tsp. baking powder
pinch salt
2 eggs
10 tbsp. melted butter (I usually use 8 tbsp.)
1 1/4 cups brown sugar - packed
1 tsp vanilla
1 cup chocolate chips

Mix dry ingredients together and fold into wet ingredients by hand. Add 1 cup chocolate chips.

Pour into 8 inch greased pan.

Bake 35-40 minutes at 350 degrees.