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Recipes
1 package angel food cake mix
Cocoa Fluff
1 cup whipping cream
1/2 cup sifted confectioners sugar
1/4 cup cocoa
salt
Prepare angel food cake according to directions. Pour into 2 ungreased jelly roll pans 15-1/2X10-1/2X1". Bake about 15 minutes at 375 degrees. Invert immediately upon removing from oven to cool. Snap spring-type clothespins on pan corners for "legs". Remove when completely cool. Ease cooled cake onto towel dusted with confectioners sugar.
Cocoa Fluff: Mix in a chilled bowl the whipping cream, confectioners sugar, cocoa, and dash of salt. Beat until stiff enough to hold point.
Spread the angel food cake with cocoa fluff. Gently roll the cake from one short end to another, so that it will be a 10" long "log". Dust with confectioners sugar and decorate as desired.
Cherry-Mincemeat Pie at Evans Farm Inn
1 can (14 oz) red
sweetened cherries, juice reserved
1 cup mincemeat
1-1/2 tablespoon granulated tapioca
1/8 teaspoon salt
Pie Pastry(recipe below)
Combine cherries, cherry juice, mincemeat, tapioca, and salt; stir and set aside
for 20 minutes. Line a 9-inch pie pan with pastry; pour in filling and arrange
strips of pastry over top in a lattice design. Bake in a preheated 450-degree
oven for about 30 minutes.
Old-Fashioned Pie Crust
1-1/2 cups flour
1/2 teaspoon salt
3 tablespoons lard
3 tablespoon butter
1/3 cup ice water
Sift flour and salt into a chilled bowl. Add lard and butter. With two knives,
cut shortening into the flour until the mixture resembles coarse cornmeal. With
a fork, stir in ice water until the mixture holds together. Chill for about
1 hour before rolling out to line pie pan. The less the dough is handled, the
better the crust will be.
3/4 c all-purpose flour
Heat oven to 350 degrees. Coat an 8-inch square baking pan with cooking spray.
2/3 cup powdered sugar
3 Tbsp unsweetened cocoa powder
1-1/2 Tbsp canola oil (or vegetable oil)
6 oz semisweet or bittersweet mini chocolate chips, divided (about 1 cup)
1/4 cup granulated sugar
2 Tbsp light corn syrup, blended with 3 Tbsp lukewarm water
1/2 tsp almond extract
Pinch of salt
1 large egg
3/4 dried sour cherries
In a small bowl, sift together the flour, powdered sugar, and cocoa powder.
In a heavy medium saucepan (1-1/2 qt), combine the oil and half the chocolate chips. Place the pan over the lowest heat and cook, stirring constantly, until just melted
and smooth. Be careful that the chocolate does not overheat; this doesn't take very long to melt.
Remove the pan from the heat and stir in the
granulated sugar, corn syrup mixture, almond extract and salt until the sugar dissolves. Stir in the egg until smoothly incorporated. Gently stir in the dry
ingredients. Fold in the cherries and the remaining 3 oz of chocolate chips just until well blended. Transfer the batter to the prepared pan, spreading evenly.
Bake until almost firm at the center and a toothpick comes out with some moist batter clinging to it, 25 to 30 minutes (It took about 20 minutes in my stove
so check often). Let cool completely on a wire rack, about two hours.
Using a sharp knife, cut into 12 brownies, wiping the blade with a damp cloth between
cuts.
1/4 cup cold water
1 tablespoon gelatin
1 cup milk, heated
3/8 cup sugar
1 teaspoon flour
salt
1 egg yolk, slightly beaten
1 pint heavy cream, whipped
1 egg white, beaten stiff
1 teaspoon vanilla
1 cup Grape Nuts cereal
almond extract
Put cold water and gelatin in a double boiler top. Let stand 5 minutes. Add hot milk. In a separate bowl, mix sugar, flour, and salt. Add to gelatin mixture. Cover and cook over hot water 10 minutes. Stir egg yolk in slowly. Cook 1 minute. Strain into a refrigerator tray and put in the refrigerator until chilled. Spoon into a chilled bowl and beat with an egg beater until very light. Fold in heavy cream, egg white, and vanilla. Add grape nuts and flavor with almond extract. Pour back into tray and freeze.
2 cups Navy bean pulp (1/2 pound dried navy beans makes 4 cups)
1 cup evaporated milk (undiluted)
2 tablespoons cornstarch
1/4 cup water
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
3/4 cups sugar
3 eggs, separated
3 tablespoons sugar
Unbaked deep dish 9" pie pan
Soak beans overnight and cook until very soft; use of a pressure cooker to do this is recommended. Put beans through a sieve to make two cups of pulp; you can also puree with a blender or a mixer. Add milk to bean pulp and stir.
Mix cornstarch with water. Add spices to 3/4 cup sugar. Combine bean,cornstarch, and sugar mixture and stir well. Beat egg yolks until creamy and add to bean mixture.
Add bean mixture to pie shell and bake in a hot oven (450 degrees) for 10 minutes. Then reduce heat to 350 degrees for 25 minutes longer or until set. Remove from oven.
Beat egg whites with 3 tablespoons sugar into stiff peaks. Top pie with egg white meringue and return to oven until delicately brown.
This pie is reminiscent of pumpkin pie and is very sweet.
6 ounce can frozen
orange juice concentrate, thawed
2 cups flour
1 cup sugar
1 teaspoon baking soda
1 teaspoon salt
1/2 cup shortening
1/2 cup milk
2 eggs
1 cup raisins
1/3 cup chopped walnuts
Topping
1/3 cup sugar
1/2 cup chopped walnuts
1 teaspoon cinnamon
Preheat oven to 350 degrees. Grease and flour bottom of 13X9 inch pan.
Combine 1/2 cup orange juice concentrate with remaining ingredients in large mixer bowl. Blend at lowest speed for 30 seconds. Beat 3 minutes at medium speed.
Pour into pan. Bake at 350 degrees for 40-45 minutes. Drizzle remaining orange juice over warm cake. Mix topping ingredients and sprinkle over cake.
2 eggs
1/2 cup orange juice
1/2 cup sugar
1/2 pint heavy cream
1 teaspoon vanilla
Beat 2 egg whites. Beat cream in separate well chilled bowl.
Beat egg yolks with sugar and vanilla. Fold in orange juice.
Fold egg whites and cream into egg yolk mixture. Pour into freezer container. Freeze for 4 hours.
1 pie crust
1/3 cup shortening
1/2 cup brown sugar
1/2 cup milk
1 cup pecan halves, chopped
3 eggs, separated
1/2 teaspoon salt
1 cup corn syrup
1/2 teaspoon vanilla
Cream together shortening and brown sugar. Add milk, pecans, egg yolks, salt, corn syrup, and vanilla. Mix thoroughly. Beat egg whites into stiff peaks. Fold in egg whites. Pour into unbaked pie shell. Bake at 425 degrees for 10 minutes. Lower oven heat to 350 degrees. Bake for 25 minutes more.
1-1/4 cups quick
oats, uncooked
1-1/4 cups all purpose flour
1/2 cup firmly packed brown sugar
1 tsp baking powder
1/4 tsp salt
1-3/4 sticks margarine, melted
1 cup raspberry jam or preserves
3/4 cup white chocolate chips, divided
1/4 cup toasted chopped almonds
Preheat oven to
350 degrees. Combine oats, flour, brown sugar, baking powder, and salt in large
bowl. Stir in melted margarine until mixture is crumbly. Reserve 1 cup of crumbs
mixture; set aside. Press remaining crumb mixture onto bottom of an 8-inch square
pan. Bake 10 minutes.
Spread raspberry fruit evenly over baked crust to within 1/4 inch of edges.
Sprinkle with 1/2 cup white chocolate chips. Combine reserved crumb mixture
with remaining 1/4 cups white chocolate chips and almonds. Sprinkle over fruit
mixture, pressing lightly into fruit. Bake 30 to 35 minutes or until golden
brown. Cool completely on wire rack. Cut into squares and serve. Makes 16 servings.
pie crust, uncooked
2 tablespoon flour
2 tablespoon sugar
4 cups unpeeled rhubarb, cut in 1" pieces
4 tablespoon flour
1-1/4 cups sugar
2 tablespoon butter or margarine
Mix 2 tablespoon flour and 2 tablespoon sugar and sprinkle on bottom of pie crust. Add rhubarb. Mix 4 tablespoon flour and 1-1/4 cups sugar and add to pie. Dot with butter.
Add top crust. Bake at 450 degrees for 15 minutes. Turn down heat to 350 degrees and cook for an additional 45 minutes.
1 pie shell, baked
1 cup water
1 package lemon jello
1 pint vanilla ice cream, cut into small pieces
1-1/2 cups sliced strawberries, fresh or frozen
Heat water to boiling in 2 quart saucepan; remove from heat. Add jello and stir until dissolved. Add ice cream to hot liquid; stir until completely melted.
Chill until mixture begins to thicken, about 5 minutes. Fold in strawberries. Turn into cooled, baked pie shell; decorate with whole berries. Chill until firm. Top with whipped cream, if desired.
1 quart vanilla
ice cream
1/4 cup chopped toasted almonds
4 tablespoons chopped maraschino cherries, well drained
1 teaspoon rum extract
1 teaspoon vanilla
1/8 teaspoon nutmeg (optional)
1/2 cup M & M's Plain Chocolate Candies
Whipped Cream
Cut ice cream into large chunks and place in well chilled bowl. Stir quickly until smooth. Stir in almonds, cherries, extracts and nutmeg. Fold in candies.
Spoon into 2-1/2 inch fluted paper or foil baking cups in muffin pan. Freeze. Serve plain or top each serving with a dollop of whipped cream and a few additional candies.
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