APPLE-SQUARES — Sugary, moist apple squares
Try to avoid eating very many of these squares on the day you make them, as they improve immeasurably on the second and third day! This recipe originally came from a Pillsbury bake-off.
INGREDIENTS (Makes 12-15 squares)
2 cups unbleached white flour
2 cups brown sugar, firmly packed
½ cup butter or margarine
1 cup chopped nuts (optional)
1–2 tsp cinnamon
1 tsp soda
½ tsp salt
1 cup sour cream or yogurt
1 tsp vanilla
1 egg
2 cups apples, peeled and finely chopped (about 2 apples)
PROCEDURE
(1) Preheat oven to 350º F.
(2) In a large bowl, combine the flour, brown sugar and margarine.
(3) Blend at low speed, until the mixture forms fine crumbs.
(4) If you want to include them, stir in the nuts now.
(5) Place 2¾ cups of the crumb mixture into an ungreased 13×9 inch pan. Press down firmly.
(6) Add the remaining ingredients (except for the apples) to the remaining crumb mixture. Blend well.
(7) Stir the chopped apples into the batter. Spoon the batter evenly over the crumb base in the pan.
(8) Bake at 350º F for 30–40 minutes. If you use the larger pan, bake for 25–30 minutes.
(9) Cool before cutting. Better yet, let it wait 24 hours before cutting.
(10) Store loosely covered.
RATING
Difficulty: easy. Time: 15 minutes preparation, 40 minutes baking. Precision: approximate measurement OK.
CONTRIBUTOR
Joel Margolese
Apollo Computer, Chelmsford, Massachusetts, USA
attunix,uw-beaver,decvax!wanginst!apollo!joelm apollo!joelm@mit-eddie.arpa
Approved: reid@decwrl.UUCP
© Copyright (C) 1987 USENET Community Trust
Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor.
BERLINERKRANZER
These are decorative holiday cookies adding quite a bright, colorful aromatic touch to your plate of cookies.
INGREDIENTS (6 dozen)
¾ cup butter or margarine, softened
¾ cup solid shortening (e.g. Crisco)
1 cup sugar
2 tsp grated orange peel
2 eggs
4 cups all-purpose flour
red cinnamon candies (optional)
green food coloring (optional)
PROCEDURE
(1) Heat oven to 400º F.
(2) Mix thoroughly butter, shortening, sugar, orange peel, and eggs.
(3) Blend in flour. Color with green food coloring, if desired.
(4) Shape dough by rounded teaspoonfuls into ropes, each 6 inches long and ¼ inch in diameter.
(5) Form each rope into a circle, bringing one end over the other and through into a single knot. Let ½ inch extend at each end.
(6) Place on ungreased baking sheet.
(7) Press in red cinnamon candies, if desired.
(8) Bake 10 to 12 minutes or until set but not brown.
(9) Immediately remove from baking sheet.
RATING
Difficulty: moderate (requires some dexterity). Time: 1 hour. Precision: Measure the ingredients.
CONTRIBUTOR
Cindy W. Poehlmann
AT&T Network Systems, Columbus, Ohio, USA
cbosgd,cbatt!cbdkc1!cwp
Date: Wed, 28 Jan 87 08:37:15 PST
COCONUT-DROPS — Holiday cookies with coconut and almonds
Coconut and almonds give this cookie a distinctive flavor.
INGREDIENTS (5 dozen)
3 egg whites
1 cup sugar
1 tsp vanilla
1 cup shredded coconut
whole unblanched almonds (optional)
PROCEDURE
(1) Preheat oven to 300º F. In large bowl use an electric mixer to beat the egg whites until stiff peaks form.
(2) Gradually beat in sugar. Add vanilla.
(3) With a rubber spatula gently fold in coconut.
(4) Drop by rounded tspfuls onto greased, floured cookie sheets. Press an almond in center of each cookie.
(5) Bake at 300º F for 20 to 25 minutes.
(6) Remove to racks to cool.
NOTES
It is a lot of work to beat the egg whites enough without an electric mixer. For me the almonds are required.
This cookie must be handled a little more carefully than most as it forms a white shell which causes it to be slightly delicate.
RATING
Difficulty: Easy. Time: 20 minutes preparation, 30 minutes baking and cooling. Precision: Approximate measurement OK.
CONTRIBUTOR
Iris Niswander
AT&T Bell Laboratories, Columbus, Ohio, USA
Approved: reid@decwrl.UUCP
COCONUT JOYS
This is an easy recipe that can knock your socks off for flavor and sweetness. In other words, it will make your teeth fall out.
INGREDIENTS (3 dozen)
¼ lb butter or margarine
2 cups powdered sugar
3 cups coconut (one standard package)
2 oz unsweetened chocolate melted (2 squares)
PROCEDURE
(1) Melt butter in a sauce pan. Remove from heat.
(2) Add powdered sugar and coconut. Mix well.
(3) Shape rounded teaspoons of mixture into balls.
(4) Make an indent in center of each and place on cookie sheet.
(5) Fill centers with melted chocolate.
(6) Chill until firm. Store in refrigerator.
NOTES
We use sweetened coconut and also use semi-sweet chocolate. This is why they make your teeth fall out. I tried an approach of melting the stick of margarine using the microwave on full for 48 seconds. While it was melting, I measured and mixed up the dry ingredients. I then poured half the liquid over the premixed coconut-sugar mixture; mixed some and poured in the remainder. This worked well for me, but my wife insists that the listed method is easier.
Your clean thumb is the best way to make the indentations.
Be sure to keep them in the refrigerator until ready to serve.
RATING
Difficulty: easy. Time: 30 minutes preparation, 1 hour chilling. Precision: approximate measurement OK.
CONTRIBUTOR
John Daleske
AT&T Bell Laboratories, Columbus, Ohio, USA
DARK FRUITCAKE
This is about as rich a fruitcake as you could possibly want to make. It started life as a Better Homes and Gardens recipe, but has been changed beyond all recognition.
INGREDIENTS (1 7-lb cake)
16 oz candied citron (or candied fruit and peels)
8 oz candied cherries
1 cup dark raisins
1 cup golden raisins
1 1/3 cups Calmyra figs, cut into pieces
1 1/3 cups pitted dates, cut into small slices
(or walnut halves if necessary)
½ cup brandy
3 cups white flour
2 tsp baking powder
2 tsp salt
1 Tbsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground allspice
1 tsp ground cloves
4 eggs
1¾ cups packed brown sugar
1 cup orange juice
¾ cup melted butter, cooled
¼ cup light molasses (treacle)
PROCEDURE
(1) Mix fruits together in a bowl. Pour brandy over fruits. Turn fruit mixture over every 20 minutes. Soaking time is a matter of taste, but two hours is typical.
(2) Preheat oven to 300º F. Prepare tube pan: grease sides and bottom. Line bottom and sides with greased brown paper.
(3) In a very large bowl, mix flour, spices, baking powder, and salt. Stir until spices are evenly blended throughout.
(4) In a third bowl beat eggs until fluffy. Add brown sugar, orange juice, molasses, and butter. Mix, making sure that all the sugar dissolves.
(5) Pour off any liquid from fruit mixture and add the fruit and the nuts to the dry ingredients. Mix until all fruit pieces are coated. Then pour in the liquids and mix gently until you have an evenly-mixed batter.
(6) Pour batter into pan and bake at 300º F for 1 hour. Cover pan with foil and bake for 1 hour more or until toothpick inserted in center comes out clean. Cool for 30 minutes before removing from pan. Peel off paper very carefully.
(7) Put cake in cake tin lined with foil. For the next 3 to 4 weeks, sprinkle a little brandy over cake twice a week. Keep cake covered and store the tin in the refrigerator. If you prefer to omit the brandy, cover top of cake with very thin slices of apple instead.
NOTES
This makes a HUGE cake. If your tube pan isn't at least 10×4 inches there is a fair chance that it will run over; in that case, use several loaf pans instead (fill loaf pans about half-way). A pan with a removable center will make extracting the cake much easier. Except for mixing the liquids, an electric beater is useless for this recipe.
In the USA, candied fruits typically come in packages of the indicated sizes. If you have to measure by volume, use 2½ cups of candied citron and 1 1/3 cups of the candied cherries. I prefer citron instead of the mixture because there's no bitterness from the rinds, although the cake isn't so colorful. Calmyra figs are the light-colored figs most commonly seen in North America.
RATING
Difficulty: moderate. Time: 2 hours preparation (including soaking the fruit), 2 hours baking, several weeks mellowing. Precision: Measure batter ingredients carefully. Fruit and nut quantities are somewhat flexible.
CONTRIBUTOR
Charles Wingate
University of Maryland, Computer Science Dept., College Park, Maryland, USA
seismo!mimsy!mangoe or mangoe@mimsy.umd.edu
Approved: reid@decwrl.UUCP
© Copyright (C) 1987 USENET Community Trust
Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor.
SESAME GRANOLA
I got this recipe from the back of a page from a green engineering pad with a circuit diagram on the other side. Where it came from before that I do not know.
INGREDIENTS (About 6 servings)
½ cup vegetable oil
½ cup honey
1 tsp vanilla extract
2 cups rolled oats (quick or old fashioned oatmeal, uncooked)
2 cup wheat flakes
1 cup sunflower seeds
1 cup raisins
¾ cup sesame seeds
½ cup chopped walnuts
½ cup flaked coconut
PROCEDURE
(1) Preheat oven to 350º F.
(2) Combine all the dry ingredents and mix well (do not break up the wheat flakes).
(3) Heat oil, honey and vanilla in a large saucepan.
(4) Remove from heat and mix in the other ingredients stir until everything is coated well.
(5) Spread into a 13×19-inch baking pan, and bake at 350º F for 15–20 min or until golden brown.
(6) Allow to cool before removing from pan.
NOTES
These are much better than any "store bought" granola. I eat it as desert or carry it instead of gorp when backpacking. It is very good eaten straight, with no milk.
RATING
Difficulty: easy. Time: 15 minutes preparation, 20 minutes cooking Precision: no need to measure.
CONTRIBUTOR
Pat Caudill
Tektronix, Inc., Portland, Oregon, USA
patc@tekcrl.tek.com tektronix!tekcrl.tek.com!patc
Approved: reid@decwrl.dec.com
© Copyright (C) 1987 USENET Community Trust
Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor.
OAT-SQUARES — Easy butterscotch oatmeal pan cookies
The easiest cookies (actually cookie-like objects) to make. My mother makes these, I don't know where the recipe is from.
INGREDIENTS (makes 30–40)
2 cups quick or instant oats
1 cup brown sugar (packed)
½ cup melted butter
½ tsp vanilla
PROCEDURE
(1) Mix oats and brown sugar, mix in butter and vanilla.
(2) Divide mixture evenly in 2 ungreased 8-inch square pans, spread evenly. Bake at 375º F for about 10 minutes or until it looks golden-brown. Squares will be soft, but will harden when cool.
(3) Allow to cool for 5 minutes, then mark in squares with a sharp knife. Loosen edges and allow to cool before removing from pans.
RATING
Difficulty: easy. Time: 5 minutes preparation, 15 minutes cooking and cooling. Precision: approximate measurement OK.
CONTRIBUTOR
Guy Middleton
University of Waterloo, Waterloo, Ont.
gamiddleton@watmath
Approved: reid@decwrl.dec.com
© Copyright (C) 1987 USENET Community Trust
Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor.
PECAN-TARTS-1 — Miniature pecan pies
These are miniature pies, cooked in bite-size individual crusts in tiny muffin tins. They are quite delicious.
INGREDIENTS (4 dozen)
PASTRY
6 oz cream cheese
½ lb butter or margarine
2 cups all-purpose flour
FILLING
3 cups brown sugar
2 tsp vanilla
1 cup chopped pecans
4 eggs, beaten
4 Tbsp melted butter or margarine
PROCEDURE
(1) Allow the butter and cream cheese to soften. Mix cream cheese and butter with a mixer until fluffy. Then (using your hands) mix in the flour. Separate mixture into four equal parts and flatten each into a rectangular shape. Allow the pastry to chill for several hours.
(2) Preheat oven to 350º F.
(3) Prepare filling by mixing all ingredients gently. Use a spoon, not a mixer. Refrigerate until muffin tins are ready to fill.
(4) Take one unit of the chilled pastry and cut into 12 equal pieces. Roll each piece into a ball and then form the ball into the muffin tin in the shape of a crust. Fill each tart about ¾ full.
(5) Bake at 350º F for 20 to 30 minutes.
NOTES
You will need to purchase tiny muffin tins, sometimes called "nugget pans," to make these tarts. They are inexpensive and you can use these for various other things. It is best to purchase enough to make four dozen at once. The entire four dozen will fit into the oven on one rack! It is best to spray these tins with cooking oil before putting the crust in. There is a wooden utensil called a "tart-tamper" that is a real time-saver for this recipe. It might be difficult to find. It is used to smash the ball to fit the tin so you don't spend a lot of time using your fingers. You dip the tip of the tamper in flour each time to prevent sticking to the pastry. It also makes the pastry look much more uniform and professional.
Bake these until slightly brown. To remove tarts, just turn the tin upside down onto paper towels and then turn the tart right side up on a baking rack to cool.
RATING
Difficulty: easy if you have a tart tamper; moderate otherwise. Time: 15 minutes pastry preparation; several hours chilling; 1 hour filling, baking, and cooling. Precision: Be precise for the pastry, filling may be approximate.
CONTRIBUTOR
Nancy Foltz
AT&T Bell Labs, Columbus, Ohio, USA
cbdkc1!naf
POUND-CAKE-2 — A pound cake made with cream cheese
I got this recipe from Annette Hall at Computer System Resources, in Georgia. (annette@gacsr.UUCP). She posted it to net.cooks, claiming that it's the best pound cake you'll ever taste. She's right!
INGREDIENTS (One large cake)
¾ lb butter
3 cups granulated sugar
½ lb cream cheese
6 eggs (large)
3 cups cake flour sifted
¼ tsp salt
1½ tsp almond extract
1 tsp vanilla extract
PROCEDURE
(1) Pre-heat oven to 325º F.
(2) Cream the butter, sugar, and cheese together until the mixture is light and fluffy.
(3) Add salt, vanilla, and almond extract. Beat well.
(4) Add eggs, one at a time, blending well after each.
(5) Stir in flour. Don't be vigorous; mix it just enough to incorporate the flour.
(6) Spoon into a greased tube pan. Bake in preheated oven for 1½ hours.
(7) Cool for 15–20 minutes, then invert the cake onto a serving dish and remove the tube pan. If you wait too long, it will stick.
NOTES
RATING
Difficulty: easy Time: about 2 hours and 15 minutes Precision: measure carefully.
CONTRIBUTOR
Jeff Lichtman
Relational Technology, Inc., Alameda, California, USA
amdahl,sun!rtech!jeff ucbvax,decvax!mtxinu!rtech!jeff
Approved: reid@decwrl.UUCP
© Copyright (C) 1987 USENET Community Trust
Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor.
RUM BALLS
Robin Zeek's famous rum balls. A great holiday treat.
INGREDIENTS (Makes 2½ dozen)
2½ cups crushed vanilla wafers
1 cup crushed walnuts
2 Tbsp cocoa
3 Tbsp dark corn syrup
¼ cup rum
1 cup powdered sugar
PROCEDURE
(1) Mix all of the above ingredients in a large bowl.
(2) Roll the mixture into small balls.
(3) Roll the balls in powdered sugar.
NOTES
You can substitute your favorite spirits for the rum.
RATING
Difficulty: easy to moderate. How good were you in kindergarten clay-1? Time: 15 minutes preparation, 15 minutes rolling and powdering. Precision: measure the ingredients.
CONTRIBUTOR
Robin Zeek
AT&T Network Systems, Columbus, Ohio, USA
SNOWBALL COOKIES
SNOBOL-COOKIES — Nut-butter holiday cookie with a sugar coating
Great for the holidays when sampling lots of cookies. Just pop one in your mouth and enjoy!
INGREDIENTS (4 dozen)
2 cups all-purpose flour
½ tsp salt
¾ cup softened butter or margarine
½ cup sugar
1 egg
1 tsp vanilla extract
1 cup chopped walnuts
confectioner's sugar
PROCEDURE
(1) Preheat oven to 350º F.
(2) Grease cookie sheets lightly with unsalted shortening.
(3) Sift together flour and salt.
(4) Work butter in a bowl until creamy.
(5) Add sugar and beat until well blended.
(6) Add egg and vanilla and beat well.
(7) Gradually add sifted dry ingredients, beating well after each addition. Stir in walnuts.
(8) Shape dough into small balls about ¾ inch in diameter.
(9) Place balls about 2 inches apart on prepared cookie sheets. Bake 12–15 minutes or until lightly browned.
(10) Roll balls in confectioners sugar while still warm. Roll again in sugar when cooled.
NOTES
Store these in a tight container. Powered sugar makes this recipe a little messy.
RATING
Difficulty: moderate (dexterity required). Time: 30 minutes. Precision: approximate measurement OK.
CONTRIBUTOR
Iris Niswander
AT&T Bell Laboratories, Columbus, OH, USA
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