Chocolate Filling Source: old newspaper clipping 1/2 c confectioners' sugar 1/4 c cocoa 1 1/2 c heavy cream 1 1/2 tsp vanilla Combine confectioners' sugar & cocoa in lg mixer bowl; blend in heavy cream & vanilla. Beat on med speed until stir. about 3 cups Chocolate Glaze Source: old newspaper clipping 1 tbsp butter 2 tbsp cocoa 2 tbsp water 1 c confectioners' sugar 1/4 tsp vanilla In sm saucepan, over low heat, melt butter; add cocoa & water, stirring constantly, until mixture thickens. Remove from heat; beat in confectioners' sugar & vanilla until smooth. Add additional water, 1/2 tsp at a time, beating until mixture is of spreading consistency. Sour Cream Frosting Source: Frosting container label 1 tub 'ready to spread type' lemon frosting 1/3 c sour cream 1/4 tsp lemon juice In sm bowl, combine all ingredients. Beat at med speed 1 min or until smooth & creamy. Spread on cake. Tropical Lemon Frosting Source: Frosting container label 1 tub 'ready to spread type' lemon frosting 1/2 c drained Mandarin orange segments 1/2 c flaked coconut In sm bowl, combine frosting with orange segments. Stir until well blended. Frost cake. Sprinkle with coconut. Rich Currant Scones Source: old newspaper clipping 2 c self-rising flour 4 tbsp butter, chilled 2 tbsp granulated sugar 1/4 c currants or golden raisins 1 egg, lightly beaten 2/3 c whipping cream Heat over to 425°F. Sift flour into mixing bowl or stir with fork to break up any lumps. Cut butter in 1/4" cubes. Place butter in flour & toss around to coat. Pinch butter into smaller pieces, rubbing it between fingers & thumb. This process may also be done using fork, 2 table knives or pastry blender. When butter is size of sm peas & mixture looks mealy, stir in sugar & currants. Use fork of table knife to stir in egg & whipping cream. Mix only enough to dampen dough thoroughly. Turn out onto lightly floured work surface & use floured hands to fold dough over 10-12 times in light kneading fashion, just enough to shape. Use rolling pin or lightly floured hands to roll or pat dough to 1/2" thickness. Cut out rounds of dough with 2 1/2" plain or fluted biscuit cutter. Place about 1/2" apart of ungreased baking sheet. Any leftover dough can be reformed into flattened disk to cut out additional biscuits. Brush tops of biscuits with a little additional cream & bake about 10 min, until tops are golden brown. about 8 scones Sweet Buttermilk Scones Source: old newspaper clipping 2 c all-purpose flour 6 tbsp butter, chilled 3 tbsp granulated sugar 3/4 tsp salt 2 tsp baking powder 1/4 tsp baking soda 1 egg 2/3 c buttermilk Heat oven to 425°F. Sift flour into mixing bowl or stir with fork to break up any lumps. Cut butter into 1/4" cubes. Place butter in flour & toss to coat. Then pinch butter into smaller pieces, rubbing between fingers & thumb. This process may also be done using fork, 2 table knives or pastry blender. When butter is size of sm peas & mixture looks mealy, stir in sugar, salt, baking powder & soda. Use fork or table knife to stir in egg & buttermilk. Mix only enough to dampen dough thoroughly. Turn out onto lightly floured work surface & use floured hands to fold dough over 10-12 times in light kneading fashion, just enough to give it shape. Use rolling pin or lightly floured hands to roll or pat dough to 1/4" thickness. Cut out rounds of dough with 2 1/2" plain or fluted biscuit cutter. Place about 1/2" apart on ungreased baking sheet. Any leftover dough can be reformed into flattened disk to cut out additional biscuits. Brush tops of biscuits with a little additional buttermilk & bake about 10 min, until tops are golden brown. about 8 scones Lemon Blueberry Brunch Cake Source: back of cake mix box Cake: 1 box Pillsbury® Plus Lemon Cake Mix 1/4 c butter, softened 3 oz pkg cream cheese, softened 1/3 c water 2 eggs 21 oz can blueberry fruit pie filling 1/2 c almonds or pecans, finely chopped Glaze: 1/2 c powdered sugar 1 tbsp butter, softened 2-3 ! tsp milk 1/4 tsp lemon extract Heat oven to 350°F. Grease & flour 13"x9" pan. In lg bowl, combine cake mix, butter & cream cheese at low speed until fine crumbs form. Reserve 1 c crumbs for topping. To remaining crumbs, add water & eggs; beat 2 min at highest speed. Pour into prepared pan. Spoon pie filling over batter; gently spread to cover batter. Combine reserved crumbs & almonds; sprinkle over pie filling. Bake at 350°F 35-45 min or until set in center & edges are deep golden brown; cool 25 min. In sm bowl, blend all glaze ingredients until smooth; drizzle over warm cake. Serve warm or cool. Store in refrigerator. 12 servings Perla Meyer's Green Beans a la Crême From the kitchen of Perla Meyer 1 1/2 lb fresh young green beans 3 tbsp butter 1 c heavy cream Juice of 1 lemon Salt to taste Freshly ground black pepper to taste Sprinkling of flour 2 tbsp finely minced fresh chives Snap tips of beans. In lg casserole, bring salted water to boil. Add beans & cook 7-8 min or until barely tender. Drain & rinse with cold water to stop cooking. In 10" skillet heat butter. Add cream, lemon juice, salt & pepper & bring to boil. Add flour & cook cream mixture until it's reduced & heavily coats spoon. Add beans, toss in lemon cream mixture & cook 2 min. Sprinkle with chives; then taste & correct seasoning. Transfer beans to serving dish & serve hot. 4-6 servings Quesadillas Source: old newspaper clipping Flour tortillas Cheddar cheese slices Chopped scallions Butter Place cheese & scallions on 1/2 of tortilla; fold tortilla in 1/2. Butter both sides & broil until light brown, about 1 min. wrap in foil to keep warm until ready to serve. Whole Wheat Sugar Cookies Source: old newspaper clipping 1 c sugar 1 tsp baking powder 1/2 tsp salt 1/2 tsp baking soda 1/2 tsp nutmeg 1/2 c softened butter 2 tbsp milk 1 tbsp grated lemon peel 1 tsp vanilla 1 egg 2 c whole wheat flour Cinnamon Sugar < FONT face="Times New Roman">Heat over to 375°F. Combine 1st 10 ingredients. Blend well. Stir in flour. Roll into 1" balls. Place on ungreased cookie sheet 2" apart & flatten with bottom of glass dipped in Cinnamon Sugar. Bake 6 min or until golden brown. Leave on cookie sheet 1 min before removing to cookie rack. Cookies will have soft center; Do Not over bake.. Variation: Make larger balls of dough; flatten. Bake 8 min. When baked, use to make ice-cream sandwiches. 3 dozen 3" cookies Cinnamon Sugar 1/2 c sugar 1 tbsp cinnamon Mix sugar & cinnamon together. Enjoy, Lil
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