2 c Chocolate chips
1/3 c Margarine
1/2 c Light corn syrup
2 ts Vanilla extract
1 c Confectioners sugar
4 c Rice krispies cereal
COMBINE CHOCOLATE, MARGARINE AND CORN SYRUP IN MEDIUM SAUCEPAN WITH SILVER-
STONE. STIR OVER LOW HEAT UNTIL MELTED AND SMOOTH. REMOVE FROM HEAT . STIR
IN VANILLA EXTRACT AND SUGAR. ADD RICE KRISPIES MIXING LIGHTLY UNTIL
COATED. SPREAD EVENLY IN 13X9 X2 PAN . CHILL UNTIL FIRM. CUT INTO 1 1/2
INCH SQUARES. STORE IN REFRIGERATOR. MAKES 48 SQUARES.
1 3/4 c Flour
3/4 c Confectioner’s sugar
1/4 c Cocoa
1 c Butter; cold
12 oz Semisweet chocolate chips
14 oz Sweetened condensed milk
1 ts Vanilla
1 c Nuts; chopped
Preheat oven to 350 degrees. In a medium bowl, combine flour, sugar and
cocoa; cut in butter until crumbly – mixture will be dry. Press firmly on
bottom of 9×13″pan. Bake 15 minutes. Meanwhile in a medium saucepan, over
medium heat, melt 1 cup chips with sweetened condensed milk and vanilla.
Pour evenly over baked cuts. Top with nuts and remaining 1 cup chips; press
down firmly. Bake 20 minutes longer or until set. Cool.
2 1/4 c Flour
1 ts Baking soda
1 ts Salt
1 c Butter; softened
1 c Sugar
1/2 c Brown sugar
1 ts Vanilla extract
1 lg Egg
2 c Chocolate chips or chocolate
1 1/2 c Nuts; chopped (optional)
Combine flour, baking soda and salt in a small bowl. In a large bowl, cream
together the butter, sugar and brown sugar, then blend in the vanilla
extract and eggs. Next, mix in the flour mixture and then add your choice
of chocolate chips or chunks and nuts. (This mix should be very chunky and
thick.) Scoop the cookie dough onto a cookie sheet with a large ice cream
scooper, dipping the scoop in water between uses to prevent sticking. Bake
on an ungreased cookie sheet at 350 degrees for 12 to 18 minutes.
1 c Sugar
3 c Flour
1/2 c Butter
1 ts Cloves
1/2 c Molasses
1 ts Cinnamon
1 ts Soda
1/2 ts Salt
1/2 c Lukewarm coffee
1 c Raisins
1 Egg, beaten
Preheat oven to 350. Cream sugar and shortening. Add molasses then soda
which has been dissolved in the coffee. Add the sifted dry ingredients. Add
raisin then the beaten egg. Make in long strips on a greased cookie sheet.
Bake for 10 minutes.
This recipe is _really_ easy and tastes great.
(Recipe may be halved) 1 ts Salt
2 c Butter 2 ts Baking powder
2 c Sugar 2 ts Baking soda
2 c Brown sugar 24 oz Chocolate chips
4 Eggs 1 8 oz Hershey bar, grated
2 ts Vanilla 3 c Chopped nuts — (your
4 c Flour -choice)
5 c Blended oatmeal
Measure oatmeal and blend in a blender to a fine powder.
Cream butter and both sugars. Add eggs and vanilla with flour,
oatmeal, salt, baking powder, and baking soda. Add chocolate chips,
Hershey bar and nuts.
Roll into balls and place apart on a cookie sheet. Bake 10 muinutes at
Makes 112 cookies.
2 c Brown sugar
4 ea Egg, well beaten
1/2 c Flour
1/2 ts Salt
1/2 ts Baking powder
1 lb Walnuts, black, chopped
Combine the sugar and eggs and mix well. Sift the dry ingredients and
add to first mixture. Stir in the nuts. Drop by teaspoonfuls on a
greased cookie sheet and bake at 375-F about 12 minutes.
125 g Raisins; (4oz)
250 g Sultanas; (8oz)
125 g Dried apricots; roughly
3 tb Brandy or orange juice
125 g Hazelnuts; chopped (4oz)
250 g Glac? cherries; halved (8oz)
75 g Cut mixed peel; (3oz)
40 g Angelica; chopped (1 1/2 oz)
50 g Glac? ginger; finely chopped
Grated rind of 1 orange and
250 g Unsalted butter; softened
250 g Caster sugar; (8oz)
4 md Size eggs
50 g Ground almonds; (2oz)
250 g Plain flour; sifted (8oz)
1/4 ts Salt
2 tb Redcurrant jelly; melted
50 g Blanched almonds; (2oz)
Place the raisins, sultanas, apricots and brandy or orange juice in a bowl.
If possible, cover and leave overnight.
Add the nuts, 175g (6oz) cherries, peel, angelica, ginger and rinds.
Whisk together the butter and sugar in a large bowl. Beat in the eggs one
at a time, then carefully fold in the almonds, flour and salt followed by
the fruit and nut mixture.
Spoon the mixture into a greased and lined 20cm (8 inch) round or 18cm (7
inch) square cake tin. Smooth the top, hollowing slightly in the centre.
Place in a preheated oven 160 ?C, 325 ?F, Gas Mark 3 for 1 hour. Reduce the
oven temperature to 150 ?C, 300 ?F, Gas Mark 2 cover the cake with
greaseproof paper and cook for a further 2-2 1/4 hours, until a skewer
inserted into the centre of the cake comes out clean.
When cold, remove the cake from the tin and peel off the paper. Brush the
top of the cake with redcurrant jelly and arrange the almonds and remaining
cherries on top. Brush again with the redcurrant jelly. Store in an
1 1/4 c Flour
1/4 c Sugar
1/2 c Unsalted butter
1 Egg yolk
2 tb +1 t. whipping cream
1 1/2 lb Cream cheese, softened
1 cn Sweetened condensed milk
1/4 c Flour
2 Egg yolks
1 1/2 c Fresh oriental persimmon
Whipped cream (swirled with
.some persimmon puree)
Persimmon slices to garnish
Combine 1 1/4 cups flour and sugar; cut in butter until the mixture
resembles coarse meal. Combine the egg yolk and whipping cream; add to
flour mixture to make a stiff dough. Pat into a disc, wrap in plastic wrap
and chill 30 minutes.
Pat dough into 1/8 inch thickness. Place it over the buttered bottom of a 9
inch springform pan. Trim off and reserve any excess dough. Pierce bottom
of dough with a fork in 6 places. Bake at 450F for 7-9 minutes or until
lightly toasted. Butter the side of a springform pan and connect it to the
cooled base. Roll out the remaining dough 1/8 inch thick, press dough
strips onto side of the pan and seal against the bottom crust. Trim off any
In a large mixing bowl, beat cream cheese until fluffy. Reduce the speed of
the mixer to low, and beat in sweetened condensed milk, flour, eggs and egg
yolks, beating until blended after each addition. Stir in persimmon puree.
Pour into the prepared crust and bake at 450F for 15 minutes. Reduce oven
temp to 250F and continue baking an additional hour. (DO NOT OPEN OVEN
Place in refrigerator and refrigerate overnight. Garnish with persimmon
slices and whipped cream.
1/2 c Flour
1/2 c Uncooked Cream Of
2 tb Sugar
1 ts Baking powder
3/4 ts Baking soda
2 tb Lemon juice, plus
-enough milk to make
3/4 c Total (milk & juice)
2 tb Oil
In a bowl stir together dry ingredients & make a well in the center. In
another bowl, mix together liquids. Stir liquid into the dry ingredients
and let stand 10 minutes. Heat lightly greased griddle over medium heat.
Stir mixture and pour 1/4 to 1/3 c on griddle. Cook carefully turning once
to brown both sides. [Note: watch ’em close, they cook fast] ~–
-PANCAKES OR WAFFLES-
1/2 c Basic Boiled Grits; 2 tb Sugar;
2 lg Eggs; 2 ts Baking powder;
1 c Buttermilk; 1/2 ts Baking soda;
3 tb Unsalted butter; melted 1/2 ts Salt;
1 c + 2 tb all-propose flour;
BASIC BOILED GRITS
1 c Stone-ground grits; 1/2 ts Salt; or to taste
4 c Water; 2 tb Unsalted butter;
PANCAKES OR PANCAKES:::::: Beat the grits with the egg yolk until
smooth; then stir in the buttermilk and butter. Or place all these
ingredients in a food processor and run until smooth. Sift the flour,
sugar, baking powder, soda and salt together. Stir the flour mixture
into the batter. (This recipe may be prepared in advance up to this
point. Cover and refrigerate until ready to cook.) Beat the egg
whites to soft peaks and gently fold them into the batter. FOR
PANCAKES: heat a griddle over medium-high heat. Lightly butter, if
necessary. Drop the batter by the tablespoonful into the griddle and
cook until bubbles begin to break the surface, about 2 minutes. Turn
and cook until golden brown, about 2 minutes more. Repeat with the
remaining batter. FOR WAFFLES: preheat a waffle iron. If it is not
nonstick, butter lightly. For each waffle, cook unitl the waffle is
crisp and golden, 3 to 4 minutes. Repeat with the remaining batter.
BASIC BOILED GRITS: Pour the grits into the large bowl and cover with
cold water. Skim of the chaff as it floats to surface. Sitr the grits
about and skim again again until all the chaff has been removed.
Drain the grits in a sieve. Bring 4 cups water to a boil in
medium-sized saucepan. Add the salt and slowly stir in the grits.
Cook at a simmer, stirring frequently, until the grits are
done–about 40 minutes. Remove the grits from the heat and stir in