Colossal Cookbook/ColossalCookbook.cdr/mm/mmdes/dess.mmf

Text File | 1992-04-06 | 19.0 KB | 425 lines

----- Recipe in Meal-Master v6.2 Importable Format

     Title: Almond Ricotta Custard
Categories: Desserts Company
  Servings: 4

      1 c  Ricotta cheese
      1 c  Evaporated milk
      3 ea Eggs; beaten
    3/4 c  Sugar
    1/2 ts Almond extract
      1 x  Cinnamon or nutmeg
      1 T  Lemon juice
      1 T  Almonds; thin sliced

     Preheat oven to 350F. Press moisture out of ricotta cheese. Scald
  milk and pour over beaten eggs. Pour out the mixture into a blender or
  food processor and add the rest of the ingredients. Beat. Pour into
  shallow buttered dish. dust with cinnamon or nutmeg. Sprinkle thin
  sliced alomnds on top. Set casserole dish inside larger pan partially
  filled with hot water. Cook 45 minutes at 350F. To test if done,
  insert knife near edge of dish. If knife comes out clean, the custard
  will be done when cool. Let cool before serving. Top with chocolate
  curls if desired.
-----
----- Recipe in Meal-Master v6.2 Importable Format

     Title: Baked Fudge Pudding
Categories: Desserts Puddings
  Servings: 6

      2 c  Sugar
    1/2 c  Flour
    1/2 c  Cocoa
      4 ea Eggs; beaten
      1 c  Butter; melted
      1 ts Vanilla
      1 c  Nuts; chopped (almonds or w

  Fat grams    per serving:              Approx. Cook Time: 1:20
    Preheat oven to 325F. Combine sugar, flour and cocoa in bowl. Sti in
  eggs, melted butter, vanilla and nuts. Place large pan of hot water in
  oven. Pour batter in buttered (" square cake pan. Place in larger pan,
  water should come halfway up the side.
    Bake 1 hour, 20 min. Pudding is done when surface is lightly cracked
  and centre springs back when touched. Remove dish from larger pan to
  cool. Pudding has custard like consistency when it cools.
   Serve lukewarm or cut cold into squares.
     good for chocolate lovers, a cross between a pudding & a brownie.
         from Lucy Waverman's Cooking School Cookbook
-----
----- Recipe in Meal-Master v6.2 Importable Format

     Title: Chewy Coconut Squares
Categories: Bars & squa Desserts Dad
  Servings: 1

    1/4 c  Butter
    3/4 c  Sugar;divided
    1/2 c  Flour
    1/8 ts Salt
      1 ts Vanilla or almond extract
      1 ea Egg
    1/2 c  Nuts; chopped
    1/2 c  Coconut

  Fat grams    per serving:              Approx. Cook Time: :35
      Preheat in 350F oven. Cream butter and 1/4 cup sugar till light
  and fluffy. Stir in 1/2 cup flour. Put in greased 8 X 8"pan and bake
  at 350F for 10 minutes. (You may have to press it out to a thin
  layer.)
      Meanwhile, mix remaining 1/2 cup sugar, 2 tbsp flour, salt,
  vanilla, egg, nuts and coconut. Spread evenly over baked dough. Bake
  20-25 minutes or till golden. While warm, cut into squares.
-----
----- Recipe in Meal-Master v6.2 Importable Format

     Title: Chocodiles
Categories: Dad Bars & squa Kids
  Servings: 40

  1 1/4 c  Brown sugar; firmly packed
    1/2 c  Butter
    1/2 c  Shortening
    1/3 c  Peanut butter; crunchy
      1 ts Vanilla
      1 ea Egg
  2 1/4 c  Flour; all purpose
    1/2 ts Salt
      1 x  Topping:
      1 c  Chocolate chips; semisweet
    1/2 c  Peanut butter; crunchy
  1 1/2 c  Corn flakes, slightly crushe

  Fat grams    per serving:              Approx. Cook Time: :15
    Preheat oven to 350F.In large bowl, combine all cookie ingredients
  except flour and salt; blend well. Stir in flour and salt; mix well.
  Press dough into ungreased square cake pan. Bake 15 to 20 minutes till
  lightly golden brown. Cool slightly.
   In medium saucepan, melt chocolate chips over low heat. Stir in 1/2
  cup peanut butter and corn flakes. Spread over slightly cooled base.
  Cool slightly and cut into bars.

  from the Toronto Star
-----
----- Recipe in Meal-Master v6.2 Importable Format

     Title: Chocolate Mousse Flan
Categories: Desserts Company
  Servings: 1

      1 c  Flour; all purpose
      1 x  Pastry:
      2 T  Sugar; icing
      1 oz Chocolate; melted (1 square
    1/2 c  Butter; softened
      1 x  Mousse filling:
    1/3 c  Whipping cream
      5 oz Chocolate; 5 squares
      2 T  Butter
      2 ea Eggs
    1/4 c  Sugar
      1 x  Garnish:
      3 oz Chocolate; 3 squares
      1 x  Sugar; icing

    You need a 9 1/2" flan pan with a removable bottom to make this
  spectacular looking dessert.
    PASTRY: Combine flour, icing sugar and 1 melted square chocolate.
  Cut in 1/2 cup softened butter (with pastry blender or in food
  processor) till mixture resembles coarse crumbs, form into ball with
  hands. Press into bottom and sides of flan ring pan with removable
  bottom that has been greased. Chill 1 hour. Bake at 425F for 10
  minutes; cool.
    MOUSSE FILLING: Bring 1/2 cup whipping cream to a boil, Add 5
  sqaures chocolate and 2 tbsp butter, stir until melted. Blend in 2
  eggs yolks well, remove from heat. Beat egg whites till frothy,
  gradually add 1/4 cup sugar, beating till stiff peaks form. Gently
  fold into chocolate mixture; pour into pastry crust, chill 10 minutes.
    GARNISH: Shortly before serving, sprinkle 3 squares (coarsely
  grated- use a vegetable peeler to make curls) over mousse. Lay 3
  strips of wax paper across flan. Sift icing sugar over flan; remove
  wax paper.
   NB: Don't make or serve this on a hot day; it will melt.
    from Baker's Chocolate
-----
----- Recipe in Meal-Master v6.2 Importable Format

     Title: Chocolate No Bake Cookies
Categories: Cookies Heritage Kids
  Servings: 1

    1/2 c  Butter
      2 c  Sugar
    1/2 c  Water
      2 T  Cocoa
    1/2 c  Peanut butter
      3 c  Oatmeal or:
      1 c  Coconut

    Mix butter, sugar, water and cocoa together, bring to a boil for 30
  seconds. Remove from heat and add peanut butter, oatmeal or coconut.
  Drop on wax paper and let harden.
   one of my grandmother's recipes
-----
----- Recipe in Meal-Master v6.2 Importable Format

     Title: Danish Apple Cake
Categories: Apple Cakes Heritage
  Servings: 1

      1 ea Egg
    3/4 c  Sugar
    1/2 ts Vanilla
      2 T  Butter; melted
    2/3 c  Flour
    1/2 ts Salt
      1 ts Baking powder
      1 c  Apple; chopped
    1/2 c  Nuts; chopped
      1 x  Cinnamon & nutmeg

  Fat grams    per serving:              Approx. Cook Time: :30
    Preheat oven to 350F. Beat together egg, sugar, vanilla and melted
  butter (can add up to 3 tbsp melted butter). Stir in sifted flour,
  salt and baking powder. Add chopped apple, nuts and cinnamon and
  nutmeg and mix well. Put in greased pie plate and bake at 350F for 30
  minutes.
-----
----- Recipe in Meal-Master v6.2 Importable Format

     Title: Easy Double Chocolate Banana Snack Cake
Categories: Cakes Dad
  Servings: 1

      2 c  Flour; all purpose
      1 c  Sugar
      2 T  Cocoa; unsweetened
      1 ts Baking soda
    3/4 c  Milk
    1/2 c  Banana; mashed ripe
      1 T  Lemon juice
      1 ts Vanilla
    3/4 c  Chocolate chips; semisweet

  Fat grams    per serving:              Approx. Cook Time: :15
   Preheat oven to 350F. Mix together flour, sugar, cocoa, baking soda
  and salt. Make well in centre of ingredients.
   Add milk, banana, butter, lemon juice and vanilla.
   Beat with fork till well blended, about 2 minutes. Stir in chocolate
  chips. Pour into greased 9" square cake pan.
   Bake in 350F oven for 45-50 minutes or till done. Cool completely.
  To serve, sprinkle with icing sugar.

  from the Cooking with Milk calendar

-----
----- Recipe in Meal-Master v6.2 Importable Format

     Title: Favorite Cheesecake Squares
Categories: Bars & squa Dad Untested
  Servings: 16

    1/3 c  Margarine
    1/3 c  Sugar; brown packed
      1 c  Flour
    1/2 c  Walnuts; chopped
      1 pk Cream cheese; 8 oz, softene
    1/4 c  Sugar; granulated
      1 ea Egg
    3/4 c  Smarties or m&ms

    Preheat oven to 250F. Beat margarine and brown sugar till light and
  fluffy. Add flour and walnuts; mix well. Reserve 1/2 cup crumb
  mixture; press remaining crumb mixture into bottom of 8" sqaure pan.
  Bake at 350F for 10 minutes.  Combine cream cheese (nike for 15
  seconds), garnulated sugar and vanilla; mixing at medium speed and
  electric mixer till well blended. Add egg; mix well. Layer 1/2 cup
  Smarties or M&Ms over crust; top with cream cheese mixture. Combine
  remaining candy, chopped and reserve crumb mixture; mix well. Sprinkle
  crumb mixture over cream cheese mixture. Bake at 350F, 20 minutes.
  Cool.
-----
----- Recipe in Meal-Master v6.2 Importable Format

     Title: No Bake Special K Candies
Categories: Kids Heritage Candy
  Servings: 1

    1/2 c  Butter
      2 c  Sugar
    1/2 c  Water
      2 T  Cocoa
    1/2 c  Peanut butter
      3 c  Oatmeal or:
      1 c  Coconut

     Mix butter, sugar, water and cocoa together. Bring to a boil for 30
  seconds. Remove from fire and add peanut butter, oatmeal or coconut.
  Drop on wax paper and let harden.
    a recipe from my childhood
-----
----- Recipe in Meal-Master v6.2 Importable Format

     Title: Paintbrush Cookies
Categories: Cookies Kids Heritage
  Servings: 1

    1/3 c  Shortening; soft
    1/3 c  Sugar
      1 ea Egg
    2/3 c  Honey
  2 3/4 c  Flour
      1 ts Baking soda
      1 ts Salt
      1 x  Egg yolk paint:
      1 ea Egg yolk
    1/4 ts Water
      1 x  Food colouring

  Fat grams    per serving:              Approx. Cook Time: :10
     Preheat oven to 375F. Roll out dough using floured pastry cloth.
  Roll to 1/4" thickness. Cut into different shapes using cookie
  cutters. Set on greased baking sheet. Paint designs with egg yolk
  paints. (Blend egg yolk and water. Divide among several custard cups.
  Add different food colouring to each cup. Paint designs using small
  paintbrushes. If egg yolk, thickens while standing, add few drops
  water.) Bake 8-10 minutes at 375F. For clear colours, do not let
  cookies brown.
    a recipe from my childhood.
    MAKES: 5 DOZEN COOKIES
-----
----- Recipe in Meal-Master v6.2 Importable Format

     Title: Pear Bread Pudding
Categories: Pears Heritage Puddings
  Servings: 6

    1/2 c  Raisins
    1/4 c  Rum or 1 tsp rum extract & w
      2 c  Pears; peeled, sliced, ripe
    1/2 c  Sugar
      4 c  Bread; white, coarsely torn
      3 c  Milk
      3 ea Eggs
      1 ts Vanilla

       Preheat oven to 350F. Heat rum mixture and pour over raisins; set
  aside. Melt 1 tbsp of butter in frypan, add pears and cook 5 minutes.
  Add 1/4 cup sugar, stir and cook 2 more minutes and then put aside.
       Place bread in bowl. Scald milk and pour over bread. Let soak 5
  minutes. Add raisin mixture and pears with syrup. Beat together eggs,
  rest of sugar, vanilla and stir in bread mixture. Pour in buttered
  baking dish, bake at 350F for 50 minutes.
        mom's recipe, similar to a recipe her Aunt Truie served

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----- Recipe in Meal-Master v6.2 Importable Format

     Title: Plum Torte
Categories: Pies Plums Desserts
  Servings: 8

      1 c  Sugar
    1/2 c  Butter
      1 c  Flour; sifted
      1 ts Baking powder
      1 pn Salt
      2 ea Eggs
     12 ea Plums; halved (24 halves) p
      1 x  Sugar, lemon juice, cinnamon

  Fat grams    per serving:              Approx. Cook Time: 1:00
    Preheat oven to 350F. Cream sugar and butter. Add flour, baking
  powder and eggs and beat well. Spoon batter into 9" sringform pan.
  Arrange plum halves face down in batter. Sprinkle lightly with sugar
  and lemon juice, depending on the sweetness of the fruit. Sprinkle on
  cinnamon.
    Bake at 350F for 1 hour. Batter will rise and cover plums. Remove
  and cool, refrigerate or freeze if desired. Or cool to lukewarm and
  serve with vanilla ixe cream or whipped cream.
    To serve frozen tortes, defrost and reheat briefly at 300F.
                from Marion Burrows' De Gustibus

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----- Recipe in Meal-Master v6.2 Importable Format

     Title: Raspberry Tart
Categories: Pies and ta
  Servings: 1

      1 c  Flour; all purpose
      1 T  Sugar; granulated
      6 T  Butter; cold
      1 ea Egg yolk
      1 T  Lemon juice
      3 T  Cornstarch
    3/4 c  Sugar; granulated
      1 c  Raspberries; fresh

  Fat grams    per serving:              Approx. Cook Time: :40
  Pastry: In large bowl, stir together flour, sugar and salt. With
  pastry blender or food processor, cut in butter till it resembles tiny
  peas. In small bowl & using fork, stir together egg yolk, lemon juice
  and 1 Tbsp water; sprinkle over flour mixture. Stirring with fork, add
  a little more water if necessary to hold dough together. Using hands,
  gently shape pastry into ball. Press dough 1/8" thick into flan pan.
  Refrigerate while making filling.

  Filling: Preheat oven to 425F. In small saucepan, stir together water
  & cornstarch till smooth. Stir in sugar. Add raspberries and cook,
  stirring, over medium-low heat for 10-15 minutes or till thickened.
  Let cool; spoon into shell, filling no more than 2/3 full.

  Bake in 425F oven for 10 minutes. Reduce heat to 350F and bake 15
  minutes longer or till pastry is golden brown. Let cool in flan ring
  15 minutes before removing to rack.
-----
----- Recipe in Meal-Master v6.2 Importable Format

     Title: Stained Glass Candies
Categories: Candy Christmas Heritage
  Servings: 1

      4 oz Chocolate; semisweet (4 squ
      1 c  Sugar; icing
      1 ea Egg; beaten
      3 c  Marshmallows; coloured mini
    1/2 c  Walnuts
      2 ts Butter

     Melt chocolate, add sugar and egg, pour over nuts and marshmallows.
  Form into rolls, wrap in wax paper and refrigerate. When cool, slice
  into round candies.
     one of mom's Christmas recipes, originally from a neighbour
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----- Recipe in Meal-Master v6.2 Importable Format

     Title: Tollhouse Squares
Categories: Bars & squa Dad Kids
  Servings: 16

    1/2 c  Butter- soft
      6 T  Sugar; granulated
      6 T  Brown sugar
    1/2 ts Vanilla extract
    1/2 c  Water
      1 ea Egg
      1 c  Flour; all purpose
      2 T  Flour; all purpose
    1/2 ts Baking powder
    1/2 ts Salt
    1/2 c  Nuts; chopped
      1 c  Chocolate chips; semisweet

  Fat grams    per serving:              Approx. Cook Time: :20
   Preheat oven to 375F. Beat butter, sugars, vanilla & water till
  creamy. Sift flour, baking powder and salt. Add to creamed mixture.
  Stir in nuts.
   Spread batter in 8" square pan. Sprinkle with chocolate.
   Bake in 375F oven for 1 minute. Remove pan. Run knife through top for
  marbled effect, bake for 15 to 20 minutes or till cake tested inserted
  inside comes out clean.
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