Page 26,Babylove`s

PAGE 26

SAVORY POTATO CHIVE SOUFFLE

INGREDIENTS:
6 peeled, cooked, and mashed russet potato
1 8 oz package cream cheese
1/4 cup sour cream
1/4 melted cup butter
2 large egg
salt
pepper
1/4 cup snipped cup fresh chives

PREPARATION:
1. Puree all of the ingredients in a food processor until smooth, reserving some chives for garnish.
2. Place in a well greased baking dish and sprinkle with reserved chives and paprika.
3. Bake in a 350 degree oven for an hour, or until the top turns pale golden.

BUTTERSCOTCH PIE

3/4 cup brown sugar, packed
5 Tbs flour
1/2 tsp salt
2 cups milk
2 egg yolks, slightly beaten
2 Tbs butter
1 tsp vanilla
1 baked pastry shell
whipped cream or meringue

Combine sugar, flour and salt, and stir in milk, slowly. Cook in double boiler, over boiling water until thickened, stirring constantly. Cover and cook 10 minutes longer, stirring occasionally. Add egg yolks to mixture, stirring vigorously; cook 1 minute longer. Add butter and vanilla and cool. Place in pastry shell and cover with whipped cream or meringue. Makes 1-8 inch pie. (note: we always had this with the most lovely meringue, delicately browned under the broiler)

PUMPKIN CUSTARD PIE

2 eggs
3/4 c granulated sugar
2 tbs flour
1 c pumpkin
1 c milk

Combine eggs, sugar and flour. Add pumpkin then milk. Pour into unbaked pie crust and sprinkle with cinnamon. Bake at 400 degrees for 15 minutes and then lower temperature to 350 degrees and continue baking for 30 minutes.

FRUIT SLUSH

2 very ripe bananas, mashed
1 cup sugar (or less)
1 6 oz frozen orange juice concentrate
1 can crushed pineapple
1 can 7-Up or ginger ale

Mix well in a bowl, pour into individual cups, and freeze.

AUNT BILL'S BROWN CANDY

3 pints white sugar
1/4 teaspoon baking soda
1 pint whole milk or cream
1 teaspoon vanilla
1/4 pound butter
2 pounds pecans or walnuts -- chopped

Pour 1 pint sugar into a heavy iron skillet and place over low heat. Begin stirring with a wooden spoon and keep sugar moving so it will not scorch at all. It will take over 1/2 hour to completely melt this sugar and at no time let it smoke or cook so fast that it turns dark. It should be about the color of light brown syrup. As soon as you have the sugar started to heat in the skillet pour remaining 2 pints of sugar together with the pint of milk into a deep heavy kettle and set it over low heat to cook along slowly while you are melting the sugar in the skillet. As soon as all the sugar is melted begin pouring it into the kettle of boiling milk and sugar keeping it on very slow heat and stirring constantly .
Now the real secret of mixing these ingredients is to pour a stream no larger than a knitting needle and to stir across the bottom of the kettle all the time. Continue cooking and stirring until the mixture forms a soft ball when dropped in cold water or reaches 230 degrees on a candy thermometer. After this test turn off the heat and immediately add soda stirring vigorously as it foams. Then add butter and stir to melt. Set off stove at room temperature for about 20 minutes. Add vanilla and beat until thick and heavy and has a dull appearance. Add nuts and mix. Turn into pans. Cut into squares. Store in a cool place.

BEEF AND BEANS

Brown 1 pound ground beef, half way through add 1 medium chopped onion, drain.
Add 2 cans pork and beans and 1 quart of canned tomatoes, bring to boil, simmer 15 minutes or more to blend flavors.
Serve over mashed potatoes, toast or hamburger buns.

PENNSYLVANIA DUTCH FUNNEL CAKES

Oil heated to 350F for frying

2 cups milk
2 eggs
3 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup sugar

Beat Together milk and eggs, beat in flour, baking powder, salt and sugar. Pour through funnel into hot oil fry until brown on one side and flip, browning the other side. Remove from oil onto paper towels to drain. Then plate and dust with powdered sugar or top with fruit filling. I am not sure how many this makes it all depends on how big you make them.

DINNER ROLLS

2 cups warm potato water (save water from cooked potatoes)
2 cups warm water
2 cakes of yeast (equals 2 pks or 2 Tablespoons of dry yeast today)
1/2 teaspoon salt
1 cup shortening
1 cup mashed potatoes
2-3 eggs
1 cup sugar
10 cups flour, divided in half

Dissolve yeast in warm water, stir in all including first half of flour. Beat until smooth and then mix in slowly, remaining flour to make dough easy to handle (not sticky). Turn onto a floured surface and knead about 5 minutes, place in greased bowl, turn greased side up and cover tightly. Refrigerate until ready to use.

To use: Punch dough down and divide into 4 pieces. Break and roll into balls or 3 for clovers. Let rise 1 1/2 hours before baking (less if it is really hot). Set in hot oven (I use between 375-400 degrees) and bake 15 to 25 minutes.

GRANDMOTHER'S BLACKBERRY CAKE

3/4 cup butter
1 cup sugar
2 eggs
1 cup blackberry jam or jelly (homemade is best)
1 cup fresh (or frozen) blackberries (drain juices, or cook to reduce to syrup and add)
1 cup buttermilk
1 teaspoon baking soda
2 1/2 cups cake flour (all-purpose will work)
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon allspice
2 teaspoons baking powder
1 teaspoon vanilla
1/4 teaspoon salt

Cream together butter, sugar, eggs, blackberries and jelly. Mix together buttermilk, soda and salt. Sift together flour, all spices and baking powder. Combine the butter mixture with the flour mixture, add buttermilk mixture, then vanilla. Bake in desired pans for about 40 - 45 minutes at 350 degrees.

DARK SECRET SWEDISH CAKE

For the cake:
1 pound of dates
1 cup of sugar
1 cup of walnuts
4 eggs
1/2 cup of all-purpose flour
1 teaspoon of baking powder
2 teaspoons of vanilla
1/4 teaspoon salt

Mix all of these ingredients together and pour into a greased and lightly floured 10" by 13" pan. Bake at 350 degrees F. for 30 minutes. One hour before serving, tear the cake into bite sized pieces and pile into a mound on a serving platter (it will be very sticky).

For the "frosting":
Small (6 ounce) bottle of red maraschino cherries
3 oranges
4 bananas
Crushed pineapple (optional)
Grape Nuts cereal
Whipped cream (see below)

Pour the juice from the bottle of maraschino cherries over the cake. Slice the oranges and bananas thinly and place over the cake mound (add the pineapple, too, if you decide to use that). Over all, spread the whipped cream. Dot with maraschino cherries cut in half and sprinkle Grape Nuts over the mound. Serve from the serving platter. This recipe serves 10-12 generously.

Whipped cream:
3/4 cup of whipping cream
2 tablespoons of granulated sugar

In a chilled bowl, beat 3/4 cup of chilled whipping cream with 2 tablespoons of granulated sugar until the whipped cream holds a stiff peak. Makes 1 1/2 cups of whipped cream.

SANDIES

1/2 c (1 stick) unsalted butter
1 c flour
1/4 c powdered sugar, plus more for coating after baking
1/2 c finely chopped or ground nuts (I like roasted pecans)
1 tsp vanilla

Cream the butter and powdered sugar. Mix in the vanilla, nuts and flour. Wrap in plastic and chill in the fridge till it's firm (at least 1 hour).
Preheat oven to 350 F. Pinch off dough and roll into balls about 1 - 1.5 inches in diameter. Put them on an ungreased sheet.
Bake for 20 minutes. Cool slightly. While still warm, coat cookies with additional powdered sugar. What might help is putting about a 1/4 c of p.sugar in a bag, putting in about 5 cookies at a time, then gently shaking the [closed] bag (add more sugar when it looks low). Feel free to serve them warm, or after they've cooled completely. Store in an air-tight container.

BUTTERY TEA CAKES

1 cup butter
2 cups sugar
2 large eggs
2/3 cup milk
2 teaspoons vanilla
4 cups flour

Cream butter and sugar until light and fluffy. Add eggs, milk, and vanilla; mix well. Stir in flour; refrigerate until chilled and easier to handle. Roll out on a floured board to 1/2-inch thick, adding more flour if necessary. Cut into shapes; place on a greased baking sheet. Bake at 350 degrees for about 10 minutes. Makes 2 to 3 dozen.

ORANGE BREAD

2 cups (500 ml) all-purpose flour
1 tsp (5 ml) baking powder
1/2 tsp (2 ml) baking soda
1/2 tsp (2 ml) salt
2 Tbs (30 ml) butter
1 cup (250 ml) sugar
1 egg
1/4 cup (60 ml) orange juice
3/4 cup (180 ml) hot water
The grated rind of 1 orange

Sift together the flour, baking powder, baking soda, and salt. Beat the butter and sugar together until light and fluffy. Add the egg and beat well. In a separate bowl combine the orange juice, water, and orange rind. Add the dry and wet ingredients a little at a time to the butter mixture, alternating dry and wet, beating well after each addition. Pour the batter into a greased 9 x 5 x 3-inch (22 x 12 x 7 cm) loaf pan and bake in a preheated 350F (180C) oven for 50 to 60 minutes. Remove from the pan and cool on a wire rack. Makes 1 loaf.

BASIC CREAM PIE FILLING

Makes one 9" or 10" pie

Mix together in medium-size saucepan:
1 cup sugar
3 T. (slightly rounded) cornstarch
1/4 t. salt
Add 2 cups milk, stir well, and cook over medium to medium-high heat until mixture starts to thicken, stirring constantly.
Add 3 well-beaten egg yolks (temper first with a few spoonfuls of the hot mixture to prevent lumps) and cook until very thick, stirring constantly. Do not under cook or filling will be too thin after additional ingredients are added. Remove from heat.
Stir in 1/2 stick (4 T.) margarine or butter and 1 t. vanilla. Pour into baked pie crust. Top with meringue and bake.

VARIATIONS: For Banana Cream Pie, add 3 bananas, crushed or sliced, as last ingredient.
For Coconut Cream Pie, add 1 cup flaked coconut as last ingredient and sprinkle coconut on top of the meringue.
For Chocolate Cream Pie, add 3 T. cocoa to the sugar/cornstarch/salt mixture.
For Lemon Pie, substitute water for milk and add juice from 2 lemons (plus a little grated lemon peel, if desired) as last ingredient.

COCONUT POUND CAKE

6 eggs
1 cup of butter (2 sticks)
1/2 cup of solid shortening (Crisco)
3 cups of sugar
3 cups of "plain" flour, sifted
1/2 tsp. baking powder
1 cup of evaporated milk
6 oz. fresh grated coconut OR frozen coconut
1 Tbs. coconut extract

Combine and cream well the butter, Crisco and sugar. Add one egg at a time and beat well until all 6 are added. Add milk and flour alternately until thoroughly mixed. Add baking power and beat well. Add coconut and extract and beat well.

Heavily grease the inside of a tube pan. Pour batter in and place in a COLD oven -- turn heat to 350 degrees and bake 1 1/2 hours or until a skewer inserted into the cake comes out clean. Check the cake after 1 hour -- if the top is brown, cover with tin foil to prevent burning.