Greatest Recipes

—–PATTI - VDRJ67A—– 1 pk German Chocolate Cake mix

8 oz Butterscotch topping

- for ice cream 2 lg Butterfinger bars

1 lg Cool Whip

1 c Pecans — chopped

Bake cake in a 9×13 pan. While cake is still hot, pour butterscotch topping over cake, poking small holes in cake so that topping can soak in. Cool completely. Crush Butterfinger bars. Reserve 1/2 of one bar and mix the rest into a large carton of Cool Whip along with the pecans. Spread over cooled cake and top with reserved Butterfinger. Refrigerate until ready to serve.

1/4 c Butter

1 ts Vanilla

1/2 ts Almond extract

3/4 c Blanched almonds; sliced

2/3 c Sugar; + 1 tbls

1/2 c Flour

3 Fresh apricots; sliced thin

4 lg Egg whites

1/4 ts Salt

Sweetened Whipped cream -=OR - ice cream Preheat oven to 400~ and butter an 8″ round cake pan. In small saucepan melt butter. Let cool and stir in vanilla and almond extract. In food processor, blend together the almonds, 2/3 cup sugar and flour until almonds are ground fine. In small bowl, toss apricots with remaining 1 tbls sugar. Beat egg whites with salt until stiff. Fold in almond mixture. Spread batter in cake pan, arrange apricot slices evenly on top and bake 20-25 minutes and serve it warm with whipped cream or ice cream.

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—–BILLS20086—– Pastry for single crust pie 4 c Ripe bananas — sliced

1/2 c Unsweetened pineapple juice

2 tb Lemon juice

1 1/2 ts Finely shredded lemon peel

1/4 c Sugar

1/2 ts Ground cinnamon

1 t Cornstarch

—–STREUSEL—– 1/2 c Flour

1/2 c Brown sugar — packed

1/3 c Macadamia nuts — chopped

1 t Ground cinnamon

1/4 c Butter or margarine

Prepare and roll out pie crust. Place pastry in 9″ pie plate. Line the unpricked pastry shell with a double thickness of foil. Bake in a 450~ oven for 8 minutes. Remove foil. Bake 4-6 minutes more or until pastry is golden. Remove from oven. Reduce oven temperature to 375~. Meanwhile, in medium mixing bowl gently toss together bananas, pineapple juice, and lemon juice. Drain, reserving juices. Gently toss bananas with lemon peel, sugar and cinnamon. Turn mixture into pastry shell. In a small saucepan, combine the reserved juices and cornstarch. Cook and stir over medium heat till thickened and bubbly. Pour over banana mixture in shell. For streusel, combine the flour, brown sugar, nuts and cinnamon. With a pastry blender or 2 forks, cut in the butter until mixture resembles coarse crumbs. Sprinkle

over banana mixture. Cover edge of pie with foil. Bake in a 375~ oven for 40 minutes or until topping is golden and edges are bubbly. Cool on wire

rack.

1 c Sugar

3/4 c Butter or margarine;

-softened 3/4 c Shortening

2 ts Orange peel; grated

2 Eggs

4 c All-purpose flour

1 Egg white

2 tb Sugar

Red candied cherries Green candied citron Recipe by: CHRISTMAS COOKBOOK Mix 1 cup sugar, the margarine, shortening, orange peel and whole eggs. Stir in flour. Shape dough by rounded teaspoonfuls into ropes, about 6″ long and 1/4″ in diameter. Form each rope into circle, crossing ends and tucking under. (This shaping method is easier than the traditional method of tying knots.) Place on ungreased cookie sheet. Heat oven to 400 degrees. Beat egg white and 2 Tablespoon sugar until foamy; brush over tops of cookies. For holly berries, press bits of red candied cherries on center of knot; add little jagged leaves cut from citron. Bake until set but not brown, 10-12 min. Immediately remove from cookie sheet. About 6 dozen cookies. —–

2 Recipes lu lens

-beginners pie Crust 1/4 c Butter,; at room temperature

6 tb All-purpose flour

1/2 c Heavy cream

2 c Firmly packed brown sugar

2 Eggs,; lightly beaten

2 ts Vanilla extract

1 c Fresh or frozen and

-defrosted Berries or p; for garnis Recipe by: NATHALIE DUPREE SHOW #ND40 Preheat the oven to 375 degrees. Line an 8-inch pie pan with half of the pie dough. Roll out the remaining dough or crust into a round to top the pie. Stir the butter with the flour in a heavy saucepan over low heat to make a smooth paste. Whisk in the cream and sugar. Bring to the boil, reduce the heat, and simmer the filling until it thickens, about 3 minutes, whisking constantly. Add a small portion of the warm liquid to the eggs, then stir them into the pan. Stir in the vanilla. Strain the filling into the lined pie pan. Top with the round of pie dough and crimp the edge decoratively to seal. Cut 4 to 5 slits in the top to allow steam to escape. Bake until the crust is nicely browned and the filling is set, 45 minutes to 1 hour. Serve with the fresh berries or peaches. —–

-JOY QUIRK (HFTC65A) 20 c Bread flour; (5 lbs)

1 1/4 c Sugar

4 ts Salt

1 c Instant nonfat dry milk.

I have my own homemade “best bread mix”. After the initial mixing which only takes a few minutes, the rest is as easy as the store bought. Combine all ingredients in a large bowl. Stir together to distribute evenly. Put in a large airtight container. Label. Store in a cool, dry place. Use within 6 to 8 months. Makes about 22 cups of mix. Formatted by Elaine Radis BGMB90B; JUNE, 1993