Brownies- Chinese Chews

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brownies

Brownies

1/4 cup butter
2 squares (1 oz. each) unsweetened chocolate
3/4 cup sifted cake flour
1/2 tsp. baking powder
1/4 tsp. salt
1 egg, beaten
1 cup sugar
2 Tbsp. water
1/2 tsp. vanilla
3/4 cup chopped walnuts

Melt butter and chocolate together over hot water; cool slightly. Sift together flour, baking powder and salt; set aside.

Combine egg and sugar in a bowl; beat until well blended. Stir in chocolate mixture, water and vanilla, blending throughly. Add sifted dry ingredients and stir just until smooth. Mix in chopped walnuts, Turn batter into a greased 8-inch square pan. Bake in a moderately low oven, 325°, 25 minutes or until top forms a dull crust which dents a little when lightly touched with fingertip. Cool slightly on a wire rack. Cut into 2-inch squares and remove from pan; Makes 16.

Chinese Chews

3/4 cup sifted all-purpose flour
1 cup firmly packed brown sugar
1/4 teaspoon salt
1 tsp. baking powder
1 cup chopped pitted dates
2 eggs, beaten
1 teaspoon vanilla
3/4 cup chopped nut meats
Granulated sugar

Mix together flour, brown sugar, salt, baking powder and dates. Combine eggs, vanilla and nut meats in a bowl; stir into flour-date mixture. Spread batter thinly on a greased 9 x 13 x2-inch pan. Bake in a low oven, 300°, 20 to 25 minutes. Cut cookies into pieces about 1 1/2 inches square while still warm. Cool and dip in granulated sugar to coat. Makes about 4 dozen.

Published by –COOKINDEX– Division of H.S. Stuttman Co., Inc., New York. ©Copyright 1958 Tested Recipe Institute, Inc. New York.

Upside-Down Fruit Cake

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upside_down_cake

Fruit Cake

2 cups sifted all-purpose flour
1/2 tsp. baking soda
3/4 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
3/4 cup chopped nuts
3 cups diced candied fruits and peels
3/4 cup butter or margarine
1/2 cup sugar
1/3 cup molasses
2 eggs

Set oven for low, 300°. Grease the bottom and sides of a 9-inch tube pan. Line with waxed paper and grease the paper.

Sift together flour, soda, salt, cinnamon and nutmeg. Add and mix in nuts, fruits and peels.

Cream butter thoroughly. Gradually add and beat in sugar; continue beating until well blended. Add molasses; mix well. Beat in eggs, one at a tim. Gradually add fruit and flour mixture; mix thoroughly. Turn batter into prepared pan. Bake cake about 3 hours or until cake tester inserted into center comes out clean. Remove cake from oven and let stand in pan about 1/2 hour. Remove from pan and cool on a wire rack. Peel off the paper. Store cake in airtight container several days before serving. Makes a 3 1/2 pound fruit cake.

Upside-Down Fruit Cake

Prepare the batter for Fruit Cake, above. Arrange 6 slices candied pineapple in the bottom of the greased tube pan. Bake cake; remove pan and paper as directed, above. Leave cake upside down on rack and decorate with 6 candied cherries, inserting one into center of each slice of pineapple. Cool cake thoroughly. Store several days before serving.

Published by –COOKINDEX– Division of H.S. Stuttman Co., Inc. New York ©Copyright 1958 Tested Recipe Institute, Inc. New York

Crème De Menthe Ring

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creme_de_menthe_ring

Cooking time: 1 hour
Preparation time: 40 mins.
Main Cooking Utensil: 9-in ring mold or tube pan
Oven temperature: as Card 8*
Oven position: ditto

For 12-16 servings you need:
Cake:
See Card 8

Crème de menthe icing:
2 egg whites
3 1/2 cups sifted confectioners’ sugar
2-3 tablespoons crème de menthe

Decoration:
candied cherries
halved walnuts

1. Make the cake as Card 8 but bake for only 1 hour.

2. Beat the egg whites with the sifted confectioners’ sugar, then gradually be in the crème de menthe.

3. Spread over the cake with a wetted palette knife, keeping a rather rough appearance.

4. Press the candied cherries and walnuts in position.

TO SERVE: Cut in slices.

TO VARY: Instead of this rather rich moist chocolate cake, a lighter cake may be made. Cream1 cup margarine or butter with 1 cup sugar, gradually be in 4 eggs, fold in 1 2/3 cups all-purpose flour sifted with 1/3 cup cocoa powder and 2 teaspoons double acting baking powder. Bake for approximately 50 minutes in the center of a 375°F oven.

TO STORE: This moist chocolate cake keeps well for some days. Ice as soon as cool-this helps keep it fresh.

* When baking always check oven temperature with that recommended in your cooker instruction card or book.

Printed in Canada © Copyright Paul Hamlyn Ltd 1967

Rich Chocolate Cake

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rich_chocolate_cake

Cooking time: 1 1/4 hours
Preparation time: 40 mins.
Main cooking utensils: 8-in. spring form pan, sauce pan.
Oven temperature: 350-375°F
Oven position: Center
For 12-16 servings you need:
1 cup butter
1 cup brown sugar
1/2 cup molasses
4 eggs
2 cups all-purpose flour sifted with 2 teaspoons double-acting baking powder
1/2 cup cocoa powder

Orange-butter cream:
2/3 cup butter
2 1/4 cups sifted confectioners’ sugar
juice and grated rind of 1 orange
apricot jam

Chocolate coating:
2/3 cup evaporated milk
1 tablespoon butter
1 cup semi-sweet chocolate pieces
grated chocolate

1. Cream together butter, sugar and molasses until soft and light.

2. Gradually beat in the eggs, adding a little sifted flour if the mixture shows signs of curdling.

3. Fold in sifted flour and cocoa.

4. Put into greased and floured or lined pan and bake for time given.

5. Test to see if cooked by pressing firmly on top, allow to cool.

6. Cream butter and confectioners’ sugar with the orange juice and rind, then split cake into 3 layers and sandwich with the orange cream.

7. Coat cake with apricot jam.

8. Heat milk and butter until nearly boiling, remove from heat, add the chocolate pieces, stir until melted.

9. Pour chocolate over cake, set for a few minutes, then coat sides with grated chocolate.

TO STORE: This cake keeps well for several days.

Printed in Canada. © Copyright Paul Hamlyn Ltd. 1967

Grandmother’s Egg Nog

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randmothers_egg_nog
Preparation time: 30 min.

This delectable concoction has been served in Southern families for over 100 years to toast in the New Year. It is delicious served plain or with toasted pecans and cheese straws.

For 18 to 24 punch cups of eggnog you will need:
13 large eggs, room temperature
3/4 cup sugar
1 1/2 cups (12 oz) brandy, rum or bourbon
2 cups whipping cream, whipped
Freshly ground nutmeg

Preparation:
1. Separate eggs. Place in 2 mixing bowls. Add 6 Tbsp sugar to each bowl.

2. Beat egg yolks and sugar until thick and deep yellow in color. Add brandy, stirring well.

3. Beat egg whites and sugar until stiff but not dry. Fold beaten whites into yolk mixture. Fold in whipped cream.

4. Spoon eggnog into punch cups. Lightly sprinkle top of each with nutmeg.

© MCMLXXXIV My Great Recipes. All Rights Reserved. Printed in Holland.

Pineapple Alaskas

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pineapple_alaska

Cooking time: 2-3 mins.
Preparation time: 15 mins.
Main cooking utensils: 6 ovenproof serving plates, cloth pastry bag with 1/4-inch plain nozzle (optional)
Oven temperature: 450-475°F
Oven position: center

For 6 servings you need:
1 raspberry-jam filled jelly roll
6 slices fresh or canned pineapple
1 quart vanilla ice cream

Meringue:
3 egg whites
1/3 cup sugar
3 tablespoons currants
1-2 pieces candied angelica, about 1 1/2 inches in length*

*Soak in a little warm water; this makes it easier to cut into thin strips.

1. Cut the jelly roll into 6 slices and put onto the serving plates.

2. Top each slice with a pineapple slice (drain canned pineapple well).

3. Put a portion of ice cream in the center of the pineapple (make sure it is very firm and hard).

4. Cover with meringue as quickly as possible. To make the meringue beat the egg whites until very stiff then gradually beat in half the sugar and fold in the remainder.

5. Spoon or pipe over the ice cream, etc., and pile high to look like a miniature pineapple.

6. Press a few currants into the meringue to look like the ‘eyes’ and top with strips of angelica.

7. Put into 450-475°F. oven for 2-3 minutes only, until tipped with golden brown.

TO SERVE: As soon as possible after browning.

TO VARY: Soak the jelly roll with a little sherry, brandy, or kirsch before topping with pineapple.

Printed in Canada. ©Copyright The Hamlyn Publishing Group Ltd 1973

Taffy Apples

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taffy_applies

2 cups sugar
2 cups light corn syrup
2 bottles (1 3/4-oz size) cinnamon candies (1/2 cup)
1/2 teaspoon red food color
1/2 teaspoon cinnamon
6 medium red applies (see Note)
6 wooden skewers

1. In medium saucepan, combine sugar, corn syrup, and cinnamon candies with 1 cup cold water.

2. Over medium heat, stir constantly just until sugar and candies are dissolved. (Do not boil.)

3. Add food color and cinnamon; stir to mix well.

4. Bring syrup to boiling; continue cooking, without stirring, to 300F on candy thermometer.

5. Meanwhile, wash apples, and dry well. Remove stem from each; insert skewer partway in stem end, far enough to hold apple firmly.

6. Remove syrup from heat.

7. Working quickly, dip each apple ( holding by skewer) into syrup, to coat completely. Place, skewer end up, on well-greased cookies sheets, to let taffy harden. LEt stand at room temperature until serving.

Makes 6.

Note: Use ripe, red eating apples, such as McIntosh or Delicious.

© Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.

Polynesian Tuna

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polynesian_tuna

1 (13-oz.) can pineapple tidbits
1 green pepper, cut in strips
1 chicken bouillon cube
1-1/2 cups water
2 tablespoons sugar
3 tablespoons cornstarch
2 tablespoons vinegar
2 tablespoons soy sauce
2 (7-oz.) cans tuna, drained
1 tablespoon butter
1 (5-oz.) can chow mein noodles, warmed in oven

Drain pineapple, reserving syrup. Combine 1/2 cup syrup, pineapple, green pepper, bouillon cube and water. Simmer 5 min. Mix together sugar and cornstarch; stir in vinegar and soy sauce. Stir in pineapple mixture, cook until mixture thickens. Add tuna and butter; heat. Serve over noodles. Makes 6 servings.

SUGGESTED MENU AND PREPARATION SCHEDULE

Polynesian Tuna
Butter Peas
Fruit Salad in Orange Shells
Whole Wheat Muffins
Custard Pie

Early in the day prepare custard pie.

5:00PM   Prepare Fruit Salad in orange shells, chill
5:15   Prepare whole wheat muffins
5:25   Cook peas
6:00   Bon appetit! Enjoy your dinner!
After dinner serve custard pie.

© 1973 Marjon Promotions Inc. All Rights Reserved.

Cheesecake Cookies

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cheesecake_cookies

Preparation time: 15 min.
Chilling time: 1 hr.
Baking time: 20 min. each sheet
Oven temperature: 350°F

Almost better than cheesecake, these tender buttery cookies have a soft cheese filling and a graham cracker coating for the crust.

For about 4 1/2 dozen cookies you will need:

1 cup butter or margarine
4 oz. cream cheese
1 cup sugar
1 egg
1 tsp. grated lemon rind
1 Tbsp. lemonjuice
2 1/4 cups all-purpose flour
1 tsp baking powder
1/4 cup fine graham cracker crumbs
Cheese filling (recipe follows)

Cheese Filling: Beat together until smooth 4 oz. cream cheese, 2 Tbsp. sugar, 1/2 tsp. grated lemon rind, 1 egg yolk and 1 Tbsp. half-and-half, milk our sour cream.

Preparation:

1. Cream butter, cream cheese and sugar until blended. Add egg, lemon rind and lemon juice. Mix well.

2. Combine flour and baking powder. Add to first mixture and blend well. Cover. Chill for at least 1 hr.

3. Shape dough into 1-inch balls. Roll in graham cracker crumbs. Arrange on ungreased baking sheets.

4. With finger make an indentation in center of each cookie. Fill with 1/2 teaspoonful of filling.

5. Bake at 350°F for about 20 min. Remove to wire racks to cool. Store airtight.

© MCMLXXXIV My Great Recipes. All Rights Reserved. Printed in Holland.

Pork and Herb Terrine

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pork_terrine

Preparation time: about 45 min.
Baking time: 1 hr. 45 min.
Oven temperature: 375°F
Chilling time 4 to 24 hrs.

Elegant, yet economical, this tasty chilled meatloaf can be served in little squares on crisp croutons as an appetizer, in a thick slice on lettuce as a main dish, or with mustard for picnic fare.

For 1 9-by-5-inch loaf or terrine you will need:
1 lb sliced bacon
1 lb. ground lean pork
1 cup minced onion
2 cloves garlic, minced or pressed
1 pkg (10 oz.) frozen chopped spinach, cooked and drained
1 Tbsp. dried tarragon leaves
1 tsp. each dried rosemary, oregano, thyme and marjoram leaves
2 tsp. salt
1/2 tsp. black pepper
1/4 tsp. ground nutmeg
1/2 cup dry sherry; optional
2 Tbsp. (2 pkgs.) unflavored gelatin
1 cup whipping cream
4 eggs, slightly beaten
1/4 lb. boiled ham, diced 1/2-inch optional
1 bay leaf

Preparation:

1. Line by 9-by-5-inch loaf pan or terrine with bacon, overlapping slightly to cover pan. In skillet try remaining bacon (4 to 6 slices) until crisp. Remove and reserve. Pour out all but 2 Tbsp. fat.

2. Put pork into large mixing bowl. Set aside.

3. Add onion and garlic to bacon fat. Sauté 3 min., stirring. Lower heat. Add spinach and heat through.

4. Add to pork with herbs, seasonings, sherry, if used, gelatin, cream and eggs. Blend well.

5. Spread half the mixture into lined pan. Top with crumbled bacon and ham. Cover with remaining meat mixture, patting down well. Fold bacon lining the pan over the top. Center bay leaf on top.

6. Cover with foil, sealing well. Place in another pan. Add 1-inch boiling water.

7. Bake at 375°F for 1 hr. 45 min. until juices are no longer pink. Remove foil. Weight down. Cool and chill 4 to 24 hrs. before slicing.

MCMLXXXIV My Group Recipes, All Rights Reserved, Printed in Holland