""CHOCOLATE PECAN PIE"" Melt together over low heat: 6 oz. chocolate chips 2/3 c. evaporated milk 2 tsp butter or margarine Mix together: 1 c. sugar 2 Tbsp. flour ¼ tsp. salt 1 c. chopped pecans To melted chocolate add: 2 eggs 1 tsp. vanilla Then add sugar mixture--stir well, and pour into unbaked 9" pie crust. Bake at 350 40-45 minutes.
""Cherry Chocolate Cheesecake"" 1 ½ c. chocolate cookie crumbs 3 tbsp. Butter or margarine, melted 2 pkg (8oz) cream cheese, softened 2/3 c. sugar 3 eggs 2 c. (12oz) melted semisweet chocolate chips 1 c. heavy cream 1tsp. Vanilla extract 1 can (21oz) cherry fruit filling whipped topping 1. Preheat oven to 350 degrees 2. Combine crumbs and butter; press firmly on bottom of 9" springform pan. 3. In large mixing bowl, beat cream cheese and sugar until smooth. Add eggs, one at a time, beating well. Add melted chocolate chips; beat well. Add cream and vanilla; beat well. Pour into prepared pan. 4. Bake 55 minutes, or until center is set. Cool; chill. Top with cherry fruit filling before serving and garnish with whipped topping. Makes 8-12 servings
""FIVE CUP SALAD"" 1 c. sour cream 1 c. mandarin oranges (drained) 1 c. pineapple chunks (drained) 1 c. coconut 1 c. miniature marshmallows Combine above ingredients and top with maraschino cherries and chopped nuts for added color and flavor.
""Waldorf Astoria Red Cake"" 1/2 c shotening 1 1/2 c sugar 2 oz red food coloring 2 Tbsp cocoa 2 eggs 1 tsp vanilla 2 1/4 c cake flour 1 tsp salt 1 c buttermilk 1 tsp soda 1 Tbsp vinegar Cream shortening and sugar. Make a paste of cocoa and food coloring and add to mixture. Add eggs and vanilla. Sift salt and flour. Add alternately to mixture with buttermilk. Fold in soda and vinegar. Bake at 350 degrees for 25-30 minutes in 3 round greased and floured pans. Frosting 3 Tbsp flour 1 c milk 1 c sugar 1 c butter 1 Tbsp vanilla Cook flour and milk until thick. Cool. Cream sugar and butter 15 minutes or until almost white. Add cooked ingredients and vanilla and beat until it's like whipped cream. Frost cake. Refrigerate. The above cake is the ultimate, but if you do not have the time to make a scratch cake, the following cake is a good substitute. ""Mock Waldorf Astoria Red Cake"" 1 pkg white cake mix 1 pkg vanilla instant pudding mix 1 Tbsp cocoa 3 eggs 1 oz red food coloring milk Mix food coloring, cocoa and milk to make 2 cups. Combine all ingredients and beat 4 minutes. Add 1 tsp vanilla. Pour into greased and floured 9"x13" pan. Bake at 350 degrees for 35-40 minutes. Frost with can of cream cheese frosting.
""Chunky Apple Cake"" A true apple lover's dessert, this cake is a favorite with kids.The apples remain in large pieces giving the feeling of a cobbler, but in cake form. Like most apple desserts, it is excellent with whipped cream. 1/4 cup butter or margarine 1/2 cup dark brown sugar 1 egg, beaten 2 Tablespoon milk 1 1/4 cup whole wheat pastry flour 1/2 Tablespoon baking powder 1/2 Tablespoon cinnamon 1 Tablespoon nutmeg 1/2 teaspoon salt 1/3 cup chopped walnuts 3 cups apples, peeled and chopped in 3/4 inch cubes Combine softened butter with brown sugar to form a paste. Add egg and stir. Combine flour, baking powder, spices and salt. Mix dry ingredients into butter mixture. Add chopped apples and walnuts; blend well. Pour into lightly greased 6 x 8 inch cake pan. Bake for 40 minutes at 350 degrees.
""Sweet Corn Fritters"" Ingredients 1 tablespoon olive oil 1/2 cup chopped onions 1/4 cup brunoise red peppers 1/4 cup brunoise yellow peppers 2 cups sweet corn kernels, (about 4 medium ears) 2 tablespoons chopped garlic 1/4 cup chopped green onions 3 eggs, beaten 1 1/2 cup milk 2 teaspoons baking powder 1 cup masa flour or cornmeal 2 1/4 cup flour dash of Worcestershire Sauce dash of Crystal Hot Sauce Solid vegetable shortening for deep-frying Creole seasoning 2 cups Creole Dipping Sauce Directions 1. Preheat the oil for frying. 2. In a saute pan, over medium heat, add the oil. When the oil is hot, add the onions, peppers, corn and garlic. 3. Season with salt and pepper. Saute for about 2 minutes, or until slightly wilted. 4. Stir in 1/4 cup of the green onions. Remove and set aside to cool. Beat the eggs and milk together. Season with salt and pepper. 5. Add the masa, flour and baking powder, beating and incorporating until the batter is smooth. 6. Fold the corn mixture into the batter. Season with salt and pepper. Season with a dash of Worcestershire Sauce and hot sauce. Set aside. 7. Drop the batter, a heaping tablespoon at a time, into pan of hot oil. When the beignets pop to the surface, roll them around with a slotted spoon in the oil to brown them evenly. Fry until golden brown, about 4 minutes. 8. Remove and drain on two separate paper-lined plates. Season with Creole seasoning. 9. Serve the beignets with the dipping sauce on a platter. Yields: 6 to 8 servings Creole Dipping Sauce Ingredients 1 egg 1 tablespoon minced garlic 2 tablespoons fresh lemon juice 1 tablespoon chopped parsley 2 tablespoons chopped green onions 1 cup olive oil 1/4 teaspoon cayenne 1 tablespoon Creole or whole-grain mustard 1 teaspoon salt Directions 1. Put the egg, garlic, lemon juice, parsley and green onions in a food processor and puree for 15 seconds. 2. With the processor running, pour the oil through the feed tube in a steady stream. Add the cayenne, mustard, and salt and pulse once or twice to blend. 3. Cover and let sit for 1 hour in the refrigerator before using. (Best if used within 24 hours.) Yields: 1 1/3 cups.
Coffee-Time Cake 10 oz Bisquick 2T caster sugar 1 egg, size 3 5 fl oz water/milk Streusel topping 1 1/2 oz Bisquick baking mix 2oz demerara sugar 1/2tsp cinnamon 2T firm margarine/butter Preheat oven to 400F Gas mark6 Grease a 9x1.1/2"/23x4cm round tin and line the base with greased - greaseproof paper. Mix all the ingreds except topping and beat vigorously for 30 seconds. Spread in tin. Mix together topping ingredients until crumbly and sprinkle over cake mixture. Bake for 20 -25mins. 8 servings..
''Italian Cream Cake'' 1/2 c. margarine 1/2 c. vegetable shortening 2 c. sugar 2 c. flour 1 tsp. soda 5 egg yolks 1 c. buttermilk 1 tsp. vanilla 1 small can coconut 1 c. chopped nuts 5 egg whites, sitffly beaten Cream margarine and shortening. Add sugar and beat until mixture is smooth. Add egg yolks and beat well. Combine flour and soda and add to creamed mixture alternately with buttermilk. Stir in vanilla, coconut and nuts. Fold in egg whites. Pour batter into 3 greased and floured 9 inch pans. Bake at 350 degrees for 50 minutes or until done. Cool. Frosting: 1 (8 oz.) cream cheese 1/4 c. margerine 1 box powdered sugar 1 tsp. vanilla chopped nuts Beat cream cheese and margerine until smooth. Add sugar and mix well. Add vanilla and beat. Spread on cake. Sprinkle top with nuts. Enjoy!
""Indian River Mud Pie"" Mud Pie is the most popular dessert!! "Mud Pie" has been around for a long time.Our favorite! 2 cups of Oreo Cookie crumbs 1/2 stick of butter or margarine, melted 1/2 gallon coffee ice cream 12 oz. fudge sauce Chopped pecans or walnuts Maraschino Cherries Mix cookie crumbs and melted butter together until mixture is slightly "wet" and will spread easily and stay together. Spread over the bottom of a 10 x 14 cookie sheet which has been sprayed with non-stick spray. Cut the ice cream into 6 slices and lay the ice cream on top of the cookie crumbs, using a spatula to even out. Freeze for 30 minutes. Remove from freezer and top with fudge sauce and return to freezer. Cut into squares to serve and top with whipped cream, nuts and a cherry. Serves 9-12 depending on serving size
""Key Lime Pie"" (Classic Version) Key Lime Pie is indigenous to Florida, however, its main ingredient, the Key Lime, a small, yellowish lime about the size of a golf ball, is now widely available in supermarkets around the country. Bottled Key Lime juice is also available at grocery and gourmet stores nationwide. The pie can be made using regular lime juice, though in reality you shouldn't call it a Key Lime Pie (but who's to know?). Whatever you do, do not add green food coloring to the mixture -- its color should remain a pale yellow-green. The following recipe is the "Classic" version of the pie. This recipe originally came from the Pier House in Key West, Florida. 19 inch graham cracker crust (store bought or homemade -- we add a bit of cinnamon to our crust when homemade) 4 eggs, separated 1 14-ounce can sweetened condensed milk (low fat version is OK) 1/2 cup Key lime juice or Persian lime juice 1/2 teaspoon cream of tartar 1/2 teaspoon grated lime rind (optional) 4 egg whites 4 tablespoons sugar Option: Whipped cream and thinly sliced lime garnishes and peel twists Preheat oven to 325 degrees. With an electric mixer, beat the 4 egg yolks on high speed until thick and light in color. Turn off the mixer and add the sweetened condensed milk. Mix on slow speed. Still on low speed, add half the lime juice, cream of tartar, and then the remaining lime juice. Mix until blended. Pour into a prepared 9-in crust and bake for 10-15 minutes or until the center is firm and dry to the touch. Freeze for at least 3 hours before topping with meringue. To make the meringue, heat the egg whites and sugar in the top of a double boiler, stirring frequently, to 110 degrees. Beat on high speed until stiff peaks are formed. Top the frozen pie and return it to the freezer until ready to serve. It will keep for several days. It will keep in the refrigerator also, but meringue will have a tendency to "weep" so eat it quickly if not kept in the freezer. Optional Topping: After initial freezing, top with whipped cream (real, or whipped topping) and garnish with thinly sliced limes and twisted strips of lime zest. Serves 6 - 8