The Cook Stove / Deserts & Breads
Chocolate Banana Cream Pie
½ cup sugar
¼ cup corn starch
¼ teaspoon salt
1½ cups milk
1 cup whipping cream
3 egg yolks, lightly beaten
1 tablespoon butter
2 teaspoons vanilla extract
1 pastry shell (9 inch), baked
4 squares (1 oz. Each) semisweet chocolate, melted
2 medium firm bananas, sliced
Whipped cream and chocolate shavings, optional
In a saucepan, combine sugar, cornstarch and salt. Gradually add milk and cream until smooth. Cook and stir over medium-high heat until thickened and bubbly, about 2 minutes. Add a small amount of egg yolks; mix well. Return all to the pan. Bring to a gentle boil; cook for 2 minutes, stirring constantly. Remove from the heat; stir in butter and vanilla. Pour half into the pastry shell; cover and refrigerate for 1 hour. Do not stir. Arrange bananas over filling. Carefully spoon chocolate custard over all. Refrigerate for at least two hours. Garnish with whipped cream and chocolate shavings if desired.
Maple Pecan Pie
3 eggs
½ cup sugar
1 cup maple syrup
3 tablespoons butter, melted
½ teaspoon vanilla extract
¼ teaspoon salt
1 cup pecan halves
1 unbaked pastry shell (9 inch)
In a bowl, whisk eggs and sugar until smooth. Add syrup, butter, vanilla, salt and pecans. Pour into pie shell. Bake at 375 degrees for 40-45 minutes or until a knife inserted near the center comes out clean.
Peanut Butter Pie
1/3 cup creamy peanut butter
1 package (3 oz.) cream cheese, softened
2 tablespoons butter, softened
1 cup confectioners’ sugar
¼ cup milk
1 carton (8 oz.) frozen whipped topping, thawed
1 chocolate crumb crust (9 inch)
2 tablespoons chopped peanuts and chocolate curls if desired.
In a mixing bowl, beat peanut butter, cream cheese and butter until smooth. Add sugar and milk; fold in whipped topping. Pour into the crust. Cover and freeze for at least 4 hours. Remove from the freezer just before serving. Garnish with peanuts and chocolate curls if desired.
Raisin Banana Bread
3 cups all-purpose flour
2 cups sugar
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon pumpkin pie spice
½ teaspoon baking soda
½ teaspoon ground cinnamon
3 eggs
1 cup vegetable oil
2 teaspoons vanilla extract
1 cup grated zucchini
1 cup grated carrot
½ cup mashed ripe banana
½ cup raisins
½ cup chopped walnuts
In a mixing bowl, combine the first seven ingredients. Add eggs, oil and vanilla;mix well. Stir in succhini, carrots, banana, raisins and nuts. Pour into four greased and floured 5 ¾ x 3 x 2 inch loaf pans. Bake at 350 degrees for 45-48 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from the pans to wire racks.
Chocolate Zucchini Bread
3 cups all-purpose flour
3 cups sugar
½ cup baking cocoa
1½ teaspoons baking powder
1½ teaspoons baking soda
1 teaspoon salt
¼ teaspoon ground cinnamon
4 eggs
1½ cups vegetable oil
2 tablespoons butter, melted
1½ teaspoons vanilla extract
1½ teaspoons almond extract
3 cups grated zucchini
1 cup chopped pecans
½ cup raisins
In a large bowl, combine the first seven ingredients. Combine the eggs, oil, butter and extracts; mix well. Stir into dry ingredients just until moistened. Fold in zucchini, pecans and raisins. Pour into three greased and floured 8 x 4 x 2 inch loaf pans. Bake at 350 degrees for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pans to wire racks.
Apple Nut Bread
½ cup butter, softened
1 cup plus 2 tablespoons sugar, divided
2 eggs
1 cup grated peeled apple
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
2 tablespoons buttermilk
½ teaspoon vanilla extract
1 cup chopped nuts
¾ teaspoon ground cinnamon
In a mixing bowl, cream the butter and one cup sugar. Add eggs one at a time, beating well after each addition. Stir in apple. Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk. Stir in vanilla and nuts. Pour into a greased and floured 9 x 5 x 3 inch loaf pan. Combine cinnamon and remaining sugar; sprinkle over batter. Bake at 350 degrees for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack.
CHOCOLATE BROWNIES DELUXE
½ cup butter
1 cup sugar
2 eggs
1 teaspoon vanilla
1 ¼ cups unsifted
all-purpose flour
¼ cup Hershey’s Cocoa
¼ teaspoon baking soda
¾ cup Hershey’s chocolate
flavored syrup
1 cup Reese’s peanut butter
flavored chips
Cream butter, sugar, eggs and vanilla in a large
mixing bowl. Combine flour, cocoa and baking soda;
add alternately with chocolate syrup to creamed mixture.
Stir in peanut butter chips. Spread in greased 13x9x2
inch pan; bake at 350 degrees for 40 to 45 minutes or
until brownie begins to pull away from edges of pan.
Frost if desired; cut into squares. 24 brownies.
CHOCOLATE BANANA BREAKFAST LOAF
A perfect accompaniment
to that first cup of morning coffee.
1 ½ cups sifted all-purpose flour
½ cup cocoa
2/3 cup sugar
1 tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
½ cup shortening
1 cup mashed ripe bananas
(about 2 medium)
2 eggs, slightly beaten
Combine flour, cocoa, sugar,
baking powder, baking soda
and salt in a large bowl.
Cut in shortening with pastry blender
until mixture resembles course meal.
Add bananas and eggs; stir with a fork
just until blended. Spread evenly into
greased and floured 9x5x3” loaf pan.
Bake at 350 degrees for about 55 minutes
or until toothpick inserted in center
comes out clean. Cool on wire rack
in pan for 10 minutes. Remove from pan
and cool completely. Dust with confectioners
sugar before serving.
Makes 1 loaf
Coconut Macaroons
2 egg whites
2/3 cup sweetened condensed milk
½ teaspoon salt
2 ½ cups coconut
1 teaspoon vanilla flavoring
½ teaspoon almond flavoring
Beat egg whites until stiff and dry.
Combine, milk, salt, coconut and flavorings.
Mix thoroughly. Carefully fold into egg whites.
Drop by teaspoonfuls onto well oiled baking sheet.
Bake in slow oven (325 degrees) about fifteen minutes.
Makes about 30.
Raisin Squares
½ cup butter
1 cup sugar
2 eggs, well beaten
½ cup flour
3 tablespoons cocoa
2/3 cup seedless raisins
½ cup chopped nuts
1 teaspoon vanilla flavoring
½ teaspoon salt
Cream butter and sugar. Add eggs. Beat thoroughly.
Sift flour, measure and sift with salt and cocoa. Add to first mixture.
Add nuts, raisins and flavoring. Mix thoroughly.
Pour into shallow well-oiled baking pan.
Bake in moderate oven (375 degrees) about 45 minutes.
Cool. Cut into squares.
Pumpkin Pie with Cheese Crust
Filling
2 cups milk
1 teaspoon cinnamon
¼ teaspoon salt
2/3 cup brown sugar
½ teaspoon ginger
2 eggs, slightly beaten
1½ cups cooked pumpkin, fresh or canned.
Cheese Crust
2/3 cup of flour
3 tablespoons shortening
½ teaspoon salt
1 ½ cup grated cheese
2 tablespoons cold water
Sift flour, measure and sift with salt.
Cut in shortening and cheese with two spatulas.
Work water in lightly with spatula until little balls of dough
just hang together in one large ball. Turn onto lightly floured board.
Roll in sheet 1/8 inch thick. Shape pastry to fit pie pan.
Combine ingredients for the filling. Mix thoroughly.
Pour into pastry-lined pan. Bake in hot oven (425 degrees)
about 25 minutes, or until an inserted knife comes out clean.
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