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NO SHOWS 9-7-02, 9-28-02
HERSHEY'S ROCKY ROAD BROWNIES 9-14-02 Top of page
1 cup hershey's semi sweet chocolate
chips
1¼ cups miniature
marshmallows
½ cup chopped nuts
½ cup butter
1 cup sugar
1 tsp. vanilla extract
2 eggs
½ cup flour
1/3 cup hershey's cocoa
½ tsp. baking powder
½ tsp. salt
Heat oven to 350°. Grease 9 inch square baking pan. Stir together chips, marshmallows, & nuts. Set aside. place butter in large microwave safe bowl. Microwave on high 1- 1½ until melted. add sugar, vanilla, & eggs. Beat with spoon until well blended. Add flour, cocoa, baking powder, and salt. Stir until well blended. Spread batter into prepared pan. Bake 22 minutes. Sprinkle chocolate chip mixture over top. continue baking 5 minutes or until marshmallows have softened and puffed slightly. Cool completely in pan on wire rack. Using a wet knife, cut into squares. Makes 20 brownies.
ROCKY ROAD BROWNIES (Martha Stewart
Sept. 6, 2002) 9-14-02
Makes 8
For the brownies:
1 cup coarsely chopped walnuts
(optional)
8 ounces best-quality unsweetened
chocolate
1 cup (2 sticks) unsalted butter,
plus more for pan
5 large eggs
3½ cups sugar
2 teaspoons instant espresso powder
1 tablespoon pure vanilla extract
1 2/3 cups all-purpose flour
½ teaspoon salt
½ cup coarsely chopped semisweet
chocolate (3 ounces)
For the topping:
1 cup coarsely chopped walnuts
(4 ounces)
1 cup coarsely chopped semisweet
chocolate (6 ounces)
2 cups miniature marshmallows
1. Heat oven to 350°. Spread the chopped walnuts on a baking pan; toast until fragrant, 5 to 10 minutes. Transfer nuts to a bowl to cool.
2. Increase oven temperature to 400°. Line a 9-by-13-inch baking pan with parchment paper, and generously butter; set aside.
3. Combine the unsweetened chocolate and butter in a heatproof bowl or the top of a double boiler. Set over a pan of simmering water until mixture has melted. Remove from heat; set aside.
4. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, sugar, and espresso at high speed until light and fluffy, about 5 minutes. Reduce speed to low, and add the melted chocolate mixture and the vanilla; beat until combined. Slowly add the flour and salt; beat just until incorporated. Fold in the chopped chocolate and toasted walnuts. Pour into prepared pan.
5. Bake until edges are dry but
center is still soft, about 35 minutes. Remove from oven. In a medium bowl,
combine chopped walnuts, chocolate chunks, and marshmallows. Sprinkle evenly
over brownies
to cover.
6. Return to oven, and continue to bake until chocolate is partially melted and marshmallows are soft and very lightly browned, about 5 minutes. Transfer to a rack, and let cool for 20 minutes. Using a serrated knife, cut into eight squares; serve warm or at room temperature. Store in an airtight container for up to 2 days.
LIVER (5-4-02) 9-14-02
Cut liver up in not to thick slices. Dip in beaten egg. Roll in bread crumbs. Fry in butter or margarine until done.
BARB'S ZUCCHINI CAKE 9-14-02
3 cups zucchini, shredded
2½ cups sugar
1½ cups vegetable oil
4 eggs
1½ tsps. cinnamon
1 tsp. baking soda
2 tsps. baking powder
½ tsp. salt
3 cups flour
Preheat oven to 350°. Cream sugar, oil and egg. Sift together dry ingredients. Add to egg mixture. Add shredded zucchini. Stir until well blended. Pour into 9x13" pan. Bake at 350° for 40-50 minutes.
ICING
1 tsp. vanilla
3 ozs. cream cheese
2 cups powdered sugar
1 stick butter/margarine
Combine and spread on cooled cake.
BARB'S ZUCCHINI BREAD 9-14-02
4 eggs
1½ cups brown sugar
1 cup oil
2 cups grated zucchini
1 cup raisins
1 cup walnuts, chopped
3½ cups flour (can do ½
and ½ whole wheat and white flour)
1½ tsps. baking soda
1½ tsps. salt
2 tsps. cinnamon
¾ tsp. baking powder
1 tsp. vanilla
Beat eggs, gradually add sugar and oil. Combine dry ingredients and add alternately with zucchini into the egg mixture. Stir raisins, nuts and vanilla. Put into 2 greased bread pans. Bake at 350° for 50-60 minutes. Freezes well.
TACO PIE (8-24-02) 9-14-02
Olive oil
Flour tortillas
1 8 oz. can tomato sauce
Dash salt
Fried chives
½ chopped tomato, can use
canned spiced tomatoes, drained
1 lb. ground beef, cooked and drained
1 can black olives. chopped
2 cups 3 cheese Mexican blend cheese
Grease a 9 or 10" round shallow
glass casserole dish with olive oil. Line with the flour tortillas including
the sides. Pour on tomato sauce, sprinkle with the salt, chives and chopped
tomatoes. Layer with ground beef and black olives. Top with half the cheese.
Cover with more flour tortillas and brush with olive oil. Bake 350°
20 minutes. Add remaining cheese and bake 10 more minutes. Let set 5
minutes and cut like a pie.
CAKE THAT WON'T LAST 9-14-02
3 eggs
1 1/3 cup oil
2 cups chopped bananas
8 oz. fresh pineapple with juice
1 tsp. vanilla
Beat eggs and add the rest of the ingredients.
Fold in:
3 cups flour
2 cups sugar
1 tsp. soda
1 tsp. salt
1 tsp. cinnamon
Fold into egg mixture, do not beat. Put in greased 9x13" pan. Bake at 350° for 35-40 minutes.
ICING
3½ cups powdered sugar
1/3 cup melted margarine
2 tbsps. milk
2 tbsps. lemon juice
1/8 tsp. salt
Beat and spread on cake.
NANCY'S BANANA BREAD (That's Not All Banana Bread) 9-21-02 Top of page
½ cup mayonnaise
1 cup sugar
3 eggs beaten
3 ripe bananas, mashed
2 cups + 3 tbs. flour
1 tsp. baking soda
½ tsp. salt
1 cup chopped pecans
½ cup miniature chocolate
chip
½ cup drained maraschino
cherries, chopped
Preheat oven to 350°. In a mixing bowl cream together mayonnaise and sugar. Beat in egg and bananas. Stir in 2 cups flour, soda and salt. In a small bowl mix together 3 tbsp flour, pecans, chips and cherries. Fold into batter. Pour batter into 2 greased and floured 9x5" loaf pans. Bake at 350° for 1 hour. Cool 10 minutes in the pan then remove and cool on wire racks. Freezes well.
FRESH TOMATO SALSA (8-9-99) 9-21-02
2 lbs. tomatoes
2 fresh Jalapeno or Serrano chilies
¼ medium onion, white
½ cup fresh cilantro
1 tsp. minced garlic
1 tsp. sugar
1½ tbsps. fresh lime juice
¼ tomatoes ¼" diced
Transfer to bowl. Wear rubber gloves to chop and dice chili's. Finely chop enough to ¼ cup onion and chop cilantro garlic into tomatoes along with sugar and lime juice salt and pepper to taste. Make an hour ahead. Refrigerate.
MARY'S REFRIGERATOR SALSA 9-21-02
4-5 medium tomatoes, peeled and
chopped
1-2 jalapeno, or 1 4 oz. can of
chopped green chili
1 dash tobasco (optional for really
hot)
1 onion chopped
1 green pepper chopped
2 tbsps. lemon or lime juice
1-2 tbsps. chopped cilantro
2 cloves garlic, minced
1/8 tsp. black pepper
1 tbsp. cumin
1 tbsp. salt
Mix all together. Take out 1 cup and put in blender on puree. Pour over the rest of the salsa. Cover and refrigerate. Let tomatoes set for ½ hour after peeling and cutting into fourths to reduce juice.
Looking for a recipe for apple bars or apple dessert with caramel in middle from last September's REC magazine. Also looking for pear recipes. 8-21-02
CAKE THAT WON'T LAST (9-14-02) 9-21-02
3 eggs
1 1/3 cup oil
2 cups chopped bananas
8 ozs. fresh pineapple with juice
1 tsp. vanilla
Beat eggs and add the rest of the ingredients.
Fold in:
3 cups flour
2 cups sugar
1 tsp. soda
1 tsp. salt
1 tsp. cinnamon
Fold into egg mixture, do not beat. Put in greased 9x13" pan. Bake at 350° for 35-40 minutes.
ICING
3½ cups powdered sugar
1/3 cup melted margarine
2 tbsps. milk
2 tbsps. lemon juice
1/8 tsp. salt
Beat and spread on cake.
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