Chocolate Pie and Fudge Pie

Chocolate Pie and Fudge Pie
(Two from 1953 vintage Joy of Cooking)

Chocolate Pie
Prepare a baked 7" pie shell.

Scald in a double boiler or over very low heat with constant stirring:
2 cups Milk

Cut up and add:
1-1/2 squares (1-1/2 oz.) Chocolate or 1/4 cup Cocoa
(Note: If you use cocoa, use 3 tbsp. of butter in all. See below for when to add butter.) Stir until it is dissolved.

In a separate bowl dissolve:
2 tbsp. Cornstarch in 1/4 cup Milk.

Add:
1/4 tsp. Salt
1 cup Sugar

Add these ingredients to the mixture in the double boiler. Cook and stir them for 15 minutes. Pour a small quantity over:
2 to 4 beaten Egg yolks

Beat it and add it to the mixture in the double boiler. Stir and cook the custard for 3 minutes. Add:
1 tbsp Butter (see note above if using cocoa and change this amount to 3 tbsp.)

Remove the custard from the fire. Beat it until it is very smooth. Add:
1 tsp. Vanilla

(Optional addition: 1/2 cup chopped Nut Meats)

Cool this. Pour into the pie shell. Cover it with a Meringue made with:
2 Egg Whites
4 tbsp. Sugar

Bake it in a slow oven 300°F for 15 to 20 minutes.



Fudge Pie

This is a crustless pie or cake unexcelled in quality. It is deliciously and devastatingly rich. Do not let that deter you. (This was the header for this recipe. Really. *ggg*)

Sift:
1 cup Sugar

Beat until soft:
1/2 cup Butter

Add the sugar gradually. Blend these ingredients until they are creamy. Beat in:
2 Egg Yolks

Melt over hot water, cool slightly and beat in:
2 oz. Chocolate

Sift before measuring:
1/2 cup all-purpose Flour

Beat the flour into the butter mixture. Add:
1 tsp. Vanilla

Whip until stiff:
2 Egg whites
1/8 tsp. Salt

Fold them into the batter. Bake the batter in a greased (buttered in other words) 8-1/2" pie plate in a slow oven, 325°F, for about 1/2 hour. Serve the pie topped with ice cream if desired.

posted by Debbi
(11/29/00)

Sylvia's Graham Crackers

Sylvia's Graham Crackers

I have made these and they take a light hand but are very yummy. From Katzen's Enchanted Broccoli Forest Cookbook (modified a bit):

Homemade Graham Crackers
3 cups whole wheat flour
     (I prefer 1/2 cup unbleached white + 2-1/2 cups coarse whole wheat,
      or 2-1/2 cups graham flour if you can get it)
1/2 tsp. each of: salt, baking powder, cinnamon
6 tbsp. butter, melted
1/2 cup honey, warmed

Mix dry ingredients. Pour in liquids and mix with a fork, then push together with hands. Do not knead or over-mix. Using lots of flour, roll out 1/8" thick, cut into 1.25" x 3" rectangles, prick with fork, and place on a lightly greased cookie sheet. Bake at 375 for up to 10 minutes and cool on a rack.

I've made the dough with the steel knife in my Cuisinart, adding ginger and cloves, adding a bit of pumpkin, etc. They are definitely not the shortening wonders from the grocery store, but they are nice crackers.

Katzen has a cornmeal cracker in another book that I really like, and her gingerbread in the EBF is excellent.

from beadlizard
(11/29/00)

Banana Dessert

A member mentions "...those thin flat chocolate wafers."

Ah, this brings to mind a wonderful recipe taught to me by the Rochette household in Wisconsin.

Banana Dessert

A couple of boxes of chocolate wafer cookies (the ones we used were about 2.5" in diameter)
A bunch of bananas, sliced in thin rounds
Lots of whipped cream

On a round platter, arrange a layer of cookies.

Add a layer of banana slices.

Spread a layer of whipped cream.

Repeat until it's a few inches thick. Eat immediately.

Sylvia
(11/29/00)

Girl Scout Sit-Upon's

Girl Scout Sit-Upon's

Now, they use plastic tablecloths cut into rectangles, holes punched on sides, newspaper inside, fold material over then stitch up with yarn.

My daughter's is a particularly ugley orange and yellow. Mine was green plastic, some 30 years ago, resembled raincoat fabric but slicker.

Viki
(11/29/00)

We used shower curtain liners.

Tan
(11/29/00)

Waldorf Salad a la Helen

Waldorf Salad a la Helen

  • Equal parts granny smith and red delicious apples, cut into small pieces (about 1")
  • Celery, chopped into similar sized pieces
  • Raisins
  • Bananas, sliced, about as much in volume as 2/3 of the volume of one
  • Kind of apple
  • Mayonnaise (NOT miracle whip -- I use Hellman's light) - enough to lightly coat the fruit and celery
Optional:
Pear, chopped in similar sizes
Chopped pecans

Put in big bowl, mix/toss. Serve either in a small bowl, on a plate on a big lettuce leaf, or in the big bowl to pass around, depending on how formal you're feeling.

My mom doesn't use bananas, but has been known to use mandarin oranges instead. She also uses walnuts instead of pecans...

This dish is necessary for Tday or Xmas dinner to be real (for me). We're not having it this year b/c a) it's DH's birthday, and he's feeling a bit left out on that front ... so I'm making a BIRTHDAY feast not a TDAY feast; and b) it's only going to be the four of us at dinner -- which makes it feel less Tday-ish to me anyway ... I like a big feast w/ family or friends ... a gathering ...)

Helen, in Illinois
(11/28/00)

European Apple Pie (Appelgebak)

European Apple Pie (Appelgebak)

A couple of days ago someone asked about a European version of apple pie that they had tasted at Ikea. It sounded a lot like appelgebak, which is a ubiquitous apple pie served throughout the Netherlands at coffee shops, bars, cafes, etc. I learned to make it from a Dutch friend of mine when I was living in Amsterdam and never wrote a recipe down. But it goes something like this:

The crust is a cross between vanilla cookie dough and pie crust. Basically, find a recipe you like for sweet pastry crust. Mix up the dry ingredients specified in the recipe (usually flour, sugar, vanilla sugar, salt) and add an appropriate amount of baking powder to provide leavening. (I think I used something like 1 to 1.5 teaspoons.) Cut the specified amount of butter/shortening into the dry ingredients. Then beat up an egg and add it little by little until there's enough moisture to hold the dough together.

Roll it out about 1/4" thick and press it into a greased round spring-form pan.

The apples are done much as we do them, sliced with cinnamon and sugar, although you always need to add raisins and perhaps currants to the mix!

Pile them into the pie crust. Then you have to make a decision about the top. Everyone treated the top a little differently. Some folks made a lattice with leftover pie crust. Some folks made a streusel topping. In bakery-made gebaks the top was often left plain during baking and then glazed with a thin layer of sweet gelatinish stuff after it had cooled. But I don't think anyone ever added a second layer of crust the way we do with American apple pies.

Then bake until the apples are tender and the crust golden and voila! Appel gebak! Traditionally served with whipped cream (appelgebak met slagroom) in most cafes.

Enjoy,
Elaine
(11/28/00)

Sylvia's Sourdough Starter and Bread

Sylvia's Sourdough Starter and Bread

Current starter was easy to make and has a lovely flavor.  I simply mixed a couple of tablespoons of active yogurt with a cup of water and a cup of flour, covered loosely with a tea towel, let set for a week or so, and I had a nice culture.  I did make a point of baking yeast bread a couple of times that week, to sweeten the air.

I do my usual bread recipe of:

3 cups water
3 tbsp olive oil
3 tsp salt
1 tbsp honey/sugar
lots of flour

Leave out the yeast, add a cup of starter, decrease the water half a cup because of the liquid in the starter, and let the sponge go overnight if I want an extra sour batch.

Anybody else notice that barometric pressure has a correlation with how excited the sourdough gets???

Sylvia beadlizard
(11/23/00)

Dough Starter or Making More Yeast

Dough Starter or Making More Yeast

My grandma taught me to keep starter from dough. She called it "making more yeast".

She taught me to save about a golf-ball sized bit of bread dough, flatten it out into a thin disk, cover it with a towel and let it dry out, turning over frequently.

To make more bread, you soften this in water and add a little flour and a pinch of sugar, then take it from there. I admit that I've never tried it, but I will someday.

Denise the sleepy
(11/23/00)

Couscous Salad with Dried Cranberries and Pecans

Couscous Salad with Dried Cranberries and Pecans

1 cup shelled pecans
1-1/2 cups couscous
1 cup dried cranberries
1/2 tsp turmeric
2 cups boiling water
1 cup thawed frozen peas
2 scallions, very thinly sliced
2 medium cucumbers, peeled, seeded and diced
1/4 cup shredded fresh basil

Lemon Dressing
Zest of 1 lemon
1/3 cup lemon juice
3 garlic cloves minced
1/2 tsp salt
Freshly ground black pepper
1/3 cup olive oil
Toast the pecans in a shallow pan in a preheated 350°F oven until very fragrant, about 7 minutes. Set aside to cool.

Place the couscous, cranberries, and turmeric in a large bowl. Pour in the boiling water, stir, then cover the bowl with a large plate or foil. Let sit for 10 minutes. Remove the cover, then fluff the couscous with a fork. Cover again and let sit 5 more minutes.

Stir in the pecans, peas, scallions, cucumbers and basil.

Combine the dressing ingredients in a jar with a tight fitting lid and shake vigorously. Pour onto the couscous mixture and stir to blend.

Let the salad sit at least 1 hour before serving to allow the flavors to blend. If longer than 1 hour, cover and chill, but then bring the salad to room temperature before serving. (Don't forget -- if you make the salad more than an hour before you intend to serve it, hold back on adding the cucumbers until serving time or thereabouts.)

Helen
(11/22/00)

Cranberry Relish (from Helen)

Cranberry Relish (from Helen)

I thought I'd post a recipe that I tried out today, and I've found it's delicious! It's cranberry relish, and supposed to be good for eating  along with your turkey and stuffing.

1 cup of apple jelly
12 oz. of fresh cranberries
the juice of 1/2 lime
the zest of 1 whole lime
1/4 tsp of nutmeg.

Put the apple jelly in a saucepan, and cook on low until it is a liquid. Add  the cranberries, and simmer until they have all popped. This should take about 10 minutes.

While the cranberries are cooking, cut up the lime zest into small pieces. After the cranberries have
cooked and popped, add the lime zest, lime juice and nutmeg. Stir, then allow to cool.

It can be made a week in advance, and stored in the refrigerator.

This is supposed to be a nice relish to serve with the turkey, instead of gravy. I tasted it after it had cooled a bit, and it's very good.

Helen
(11/22/00)

Whole-Wheat Honey Walnut Mini Loaves

Whole-Wheat Honey Walnut Mini Loaves
10 mini-loaves

Active Work Time: 45 minutes
Total Preparation Time: 1 hour 10 minutes plus 1 hour 25 minutes standing

1/2 cup chopped walnuts
2 tbsp dry yeast
1-1/2 cups warm water
1/2 cup (1 stick) butter, melted and cooled
1/3 cup honey
2 egg whites, lightly beaten
2 tsp ground cinnamon
2 tsp salt
2 cups whole-wheat flour
About 3-1/2 to 4 cups bread flour or unbleached all-purpose flour, plus more for kneading
Oil, for greasing
Ground cinnamon, for garnish

Toast walnuts in dry skillet over medium heat, shaking pan or stirring nuts constantly until golden, 5 to 6 minutes.

Sprinkle yeast over warm water and let stand until yeast is bubbly, 6 to 8 minutes.

In large bowl, combine melted butter, honey, egg whites, cinnamon and salt. Add yeast. Briskly fold in whole-wheat flour and 1 cup bread flour. Begin to knead by hand on floured surface or with dough hook, adding flour as needed until dough leaves sides of bowl. Dough should become soft and no longer sticky. You might need slightly more flour; add a bit at a time.

Knead about 5 minutes then press in walnuts. Knead 3 more minutes. Cover dough with damp tea towel and let rest on lightly floured board until doubled, 45 minutes.

Punch down dough to release any air. Divide dough into 12 portions. Shape into ovals and place in well-greased (2 1/2x4 1/2-inch) miniature loaf pans. Allow dough to rise until flush with top of pans, about 40 minutes. Dust with flour and cinnamon.

Place in 375° F oven, then reduce heat to 350° F. Bake until tops are lightly browned, about 25 to 35 minutes. Cool in pan 10 minutes before removing.

from Di
(11/21/00)
Each loaf: 397 calories; 581 mg sodium; 25 mg cholesterol; 14 grams fat; 60 grams carbohydrates; 11 grams protein; 0.90 gram fiber.

Rich Egg Turbans

Rich Egg Turbans
12 to 16 rolls
Active Work Time: 40 minutes
Total Preparation Time: 1 hour plus 50 minutes standing

Eggy, moist and light as air, these usually disappear before dinner is served, so count on making an extra batch.

Dough
2 tbsp dry yeast
1/2 tsp sugar
1-1/4 cups warm water
1/3 cup sugar
2-1/4 tsp salt
1/3 cup oil
2 tbsp spoons honey
2 eggs
1 egg yolk
4-1/2 to 5 cups all-purpose or bread flour, plus more for kneading
Oil for greasing

In large mixing bowl, sprinkle yeast and sugar over warm water. Let stand to allow yeast to swell and dissolve, 6 to 8 minutes. Briskly stir in sugar, salt, oil, honey, eggs, yolk and most of flour. Knead dough on floured surfaced 8 to 10 minutes to make soft, springy dough. Place in greased bowl; set bowl in large plastic bag. Let rise until doubled in size, 30 to 35 minutes.

Divide dough into 12 or 16 portions (depending if you want smaller or larger rolls). Roll out each portion on floured surface into 8-inch length. Wind length in tight circle and tuck bottom end under roll, so it looks like a turban. Place on large baking sheet lined with parchment paper.

Egg Glaze
1 tbsp water
1 tsp sugar
1/4 tsp salt
1 egg
1 egg yolk

Whisk together water, sugar, salt, egg and yolk.

Assembly
(Sesame seeds or poppy seeds, dried minced garlic or onion bits, optional)
Brush each roll with 2 coats Egg Glaze. Sprinkle with seeds or dried garlic or onion, if desired. Place baking sheet in large plastic bag (a trash bag is fine) and let rise until puffy, about 20 minutes.

Bake at 375° F until golden brown, 15 to 20 minutes, reducing heat if rolls brown too fast.

from Di
(11/21/00)
Each of 16 rolls: 225 calories; 384 mg sodium; 74 mg cholesterol; 7 grams fat; 35 grams carbohydrates; 6 grams protein; 0.11 gram fiber.

Dilly Bread

(The mixing  instructions are muddled. You can mix the bread as you normally, I am guessing? It should not make a difference. Breads are forgiving.)

Dilly Bread

1 pkg. active dry yeast (about 1 tbsp.)
1/4 cup lukewarm water
1 cup large curd creamed cottage cheese, warmed
1 egg, beaten
1 tbsp margarine, melted
2 tsp dill seed
1 tbsp minced dry onion flakes or 1/4 cup shopped green onion
2-1/2 cups sifted flour
1/4 tsp baking soda
1 tsp salt
2 tbsp sugar

Procedure:
Combine yeast with warm water in a small pitcher

Hint: To activate yeast more quickly:
(1) Place pitcher in a pan of warm water.
(2) Add a pinch of sugar.

Mix #II ingredients in a large bowl. Blend with mixer.

Mix #III ingredients in another bowl.

Add yeast mixture (#I - once activated) to cottage cheese mixture (#II).

Add flour mixture (#III) slowly (by wooden spoon or small measuring cup) to yeast mixture. Blend well. A stiff batter should form. Punch down and knead just a bit. Then place in a greased bowl with dish cloth covering it. Let rise 'til doubled (about 50-60 minutes).
Hint: To hasten the rising process I do one of two things:

(1) Place bowl in a warm (not hot) dishwasher.

(2) Place bowl in a warm (not hot) oven.

Remove from bowl, punch down again and turn into a well greased bowl. Punch down again and turn into a greased casserole or soufflé dish. Let rise 'til doubled again (about 30 minutes).
Bake in 350º F oven for 25 minutes. Cover loosely with foil. Bake 15 minutes more until loaf sounds hollow when tapped and top has a brown crust.
(Optimal: The foil may be removed to give a browner crust.)

Remove from oven and remove immediately from casserole. Cool on rack about 20 minutes. (Optional: Brush margarine on crust and sprinkle with kosher salt.)

This bread may also be made in a regular bread pan. this would make more uniform slices for toast.

Hint: To increase the dill/onion flavor, wrap (cooked) bread in foil and let stand a day.

Di
(11/21/00)

Corn and Sour Cherry Mini-Loaves

Corn and Sour Cherry Mini-Loaves (a quick bread)
10 mini-loaves

Moist Miniature Corn and Sour Cherry Loaves (this one came out OK). Crunchy on the outside, airy and moist on the inside, these quick breads can be more than a Thanksgiving sideboard favorite. The sour cherries are interesting, but this recipe works well without them too. The loaves' deep corn flavor is exceptional.

3/4 cup oil
1-1/2 cups sugar
3 eggs
1 cup water
1 tsp vanilla
1/4 tsp lemon extract or lemon oil
1 tsp salt
2-1/2 tsp baking powder
1/2 tsp baking soda
1 1/2 cups flour
1 cup stone-ground cornmeal
1 cup sour cherries, well drained and dried, cut in half
Butter for greasing or nonstick cooking spray

Mix together oil and sugar. Blend in eggs, then add water, vanilla and lemon extract. Combine salt, baking powder, baking soda, flour and cornmeal, then fold dry ingredients into wet. Stir in cherries. Batter will be thin.

Pour batter into 10 generously greased (1 1/2x3- to 4-inch) mini-loaf pans lined with paper muffin caps flattened to fit bottom of loaf pans. (You can also use 12 greased muffin cups lined with paper cups.) Bake at 400° F 10 minutes, then reduce heat to 350° F and bake until edges are lightly browned and tops are just firm (may have a crack down center) and spring back when touched, 16 to 20 minutes.

D
(11/21/00)
10 mini-loaves. Each loaf: 397 calories; 366 mg sodium; 64 mg cholesterol; 19 grams fat; 55 grams carbohydrates; 5 grams protein; 0.31 gram fiber. 

Dayspring Spinach-Cheese Soup

Dayspring Spinach-Cheese Soup

Here ya go... hope this makes it to you in time to satisfy your craving. I had this the first time at a silent retreat center called Dayspring, so in my recipe file it gets filed under:

2 tbsp oil
3/4 cup chopped onion
1 large garlic clove, crushed
6 cups water and 6 chicken bouillon cubes,
     OR three large cans of chicken broth (or vegetable broth if you want)
8 oz. extra-fine egg noodles
1 tsp salt
6 cups whole milk (skim milk is too wimpy)
2 (10 oz each) pkgs of chopped spinach, thawed and drained
1/2 lb shredded cheddar or longhorn cheese
1/2 lb shredded Swiss cheese
paprika and croutons (optional and I never bother)

In large saucepan (6 quart) or heavy soup pot, put oil, chopped onion and garlic and saute on low to medium heat for five minutes. Add water and bouillon cubes (or canned bouillon) and bring to boil, stirring until cubes are dissolved. Gradually add noodles and cook until noodles are tender (about 6 minutes).

Lower heat to medium if not already there. Stir in milk, thawed spinach, and both cheeses. Stir constantly until heated and cheeses are melted, but DO NOT BOIL or the mixture will curdle (bleah).

Check seasonings and add the salt if you feel it needs it - but this soup will taste bland with no salt at all.

Serve with a dusting of paprika and croutons, if desired. Recipe can be doubled if you have a large crowd and a big soup pot. Rub happy tummy when finished.

SockEmpress
(11/20/00) 

Hints:

1. Original recipe called for chicken bouillon, but we've decided that the veggie bouillon tastes better.

2. Original recipe called for 1 tsp. salt but we've never felt like the soup needed it. It does gain from a sprinkling of fresh-ground pepper at serving time, IMHO.

3. Milk - your choice of cow or goat or other dairy animal of your choice, but don't use anything less than whole milk. You're getting enough fat in the cheese, don't worry about the fat in the milk. Life is short, eat good stuff and enjoy. The soup tastes insipid with skim milk.

4. Cheese - definitely needs to be shredded finely so it melts in the soup and doesn't form large globs.

5. I've never had it with paprika and croutons so I can't offer an opinion.

6. This is a messy soup to eat. Serve with napkins or paper towels and eat it with good friends who won't be horrified if you end up with dribbles of milk on your chin.

7. The soup tastes even better reheated, but heat slowly and stir frequently so it doesn't stick or scorch.

Carolyn's Homemade Cranberry Sauce (2 versions)

Carolyn's Homemade Cranberry Sauce

Here is my cranberry sauce recipe, made with fresh ginger and pecans. It is really, really good and very easy.

1 package fresh cranberries
1 cup sugar
2 tsp grated fresh ginger
1/2 cup chopped pecans
1 cup orange juice
zest of one orange

Combine cranberries, sugar, ginger, orange juice and zest in a saucepan. Cook on low flame until the cranberries have popped. Cook a bit more, but don't go overboard. The whole thing takes about 10 minutes. Pour into container and cool. Stir in pecans (do not put the nuts in when the sauce is hot or they will cook, and get a very odd texture). Chill overnight or at least for a few hours before serving.

This is awesome over vanilla ice cream.

Carolyn
(11/19/00)

A slightly different version posted a few years later:

Here is my recipe for homemade cranberry sauce.  It is really good, and very easy.

Take a bag of cranberries and make the sauce on the back of the package, substituting orange juice for the water.  To this add 1 tsp fresh ginger, grated.  Cook according to pkg directions (i.e. till all of the berries pop).

Pour into a container, and chill.  When sauce has cooled off, stir in 1/2 cup chopped pecans.

Homemade cranberry sauce is also delicious on vanilla ice cream.

Carolyn
(11/27/02)

Carolyn's Stuffed Mushrooms

Carolyn's Stuffed Mushrooms

Here is my recipe for stuffed mushrooms, which I love, despite hating both mushrooms, and walnuts. Go figure. I don't really use precise amounts here, but that doesn't matter much. These are meatless by the way, though they taste like they have meat in them.

2 lbs large stuffing mushrooms
1 cup freshly made breadcrumbs (I like to use crumbs from sourdough bread)
1 cup finely chopped walnuts
small handful of chopped fresh parsley
garlic, you decide how much (I like at least 3 or 4 cloves, minced)
a couple of shallots chopped
some white wine, just a splash (dry white wine)
grated fontina and fresh parmesan cheese, probably about 1/2 cup combined
plus a few tablespoons for on top
salt and black pepper to taste

Preheat oven to 375°F. Remove stems from mushrooms, and prepare them for stuffing. Saute mushroom stems (chopped) in a little butter. Add garlic and shallots. Stir in parsley, breadcrumbs, walnuts. Put in just a splash of wine to moisten the crumbs, don't go overboard. Mix in cheese. Correct for salt/pepper. Fill mushrooms. Top with additional cheese.

You will have plenty of stuffing left over. Eat this while no one is looking.

Put in lightly greased baking pan, with a splash of wine added into it to keep things moist. Bake covered for about 20 minutes, then remove foil and bake another 10 minutes (or thereabouts) until cheese is browned.

I can't recommend these mushrooms highly enough.

Carolyn
(11/19/00)

Flourless Peanut Butter Cookies

This isn't exactly gourmet, but it is very good and very easy.

Flourless Peanut Butter Cookies

1 cup peanut butter
1 cup sugar
1 egg

Mix together well, by hand (will be stiff like play-dough).

Sprinkle 1 teaspoon baking soda over the dough and knead in.

Make into small balls and smash with a fork. Bake at 350°F for 10 minutes.

My mom made several batches of these for the kids, (yea, right!), while she was here this week. They are best warm, so the small batch is great.

This is also good if you have a flour allergy.

Denise
(11/18/00)

Leigh's Pumpkin Soup

This one is the one I make variations of - I never include the skim milk powder because I think it is much better without it, but see for yourself.

Leigh's Pumpkin Soup

1 tbsp butter or margarine
1 onion, chopped
1 kg pumpkin (about 7 cups or 2-1/4 lbs), (my preference is for butternut)
1 tsp dried thyme
piece of orange rind
4 cups chicken stock (do use good chicken stock- best is homemade)
1/2 cup skim milk powder
pinch nutmeg
youghurt for garnish (if desired)

Heat butter or margarine, and gently saute onion until soft but not brown. Add pumpkin, thyme, orange rind and stock; bring to boil, cover and simmer for 20 minutes.

Remove piece of orange rind. Blend soup in batches in food processor or blender, adding skim milk powder and nutmeg. Return to saucepan, heat and serve.

If desired, top each serving with a dollop of yoghurt and swirl with a fork.

This soups is Great with Two Cheese Muffins, and hearty enough to be meal on its own.

Leigh
(11/08/00)

Sylvia's Macaroni and Cheese

Sylvia's Macaroni and Cheese

I don't have it written down, but the essence of the family recipe is:

Make a bechamel/white sauce:
  • Melt over low heat: 2 tbsp. butter
  • Whisk in and stir over low heat for 3 to 5 minutes: 2 tbsp. flour
  • Whisk in in a steady drizzle: 1 cup boiling hot milk (many phase changes will occur, just keep whisking)
  • Simmer, stirring constantly, until thick and creamy. Remove from heat.
  • Stir in: small cubes of cheese
This is where the artistry occurs. I have no idea about quantities. Mom likes extra sharp cheddar, but she doesn't use very much, just enough to taste and add a warmth to the color. I like to add all the little ends of cheese from the frig, including some cheddar, some asiago, and whatever else. I make mine heavy on the cheese, almost to the point of ruining the consistency of the sauce.

Mom boils macaroni until it's on the al dente side of al dente, puts it in a buttered casserole, and pours the cheese sauce over, then bakes it at 325° F until it's bubbly around the edges. I usually just put a glop of cheese sauce on pasta and eat it, then store the rest of the sauce in a tupperware for later. If I bake it, I add bread crumbs on top. Oh, and Mom adds a bit of dried mustard with the flour. I add a small dollop of prepared mustard with the cheese. Sometimes some paprika too.

Sylvia, a devotee of bechamel
(11/2/00)

Leslie's Macaroni and Cheese

Leslie's Macaroni and Cheese

My recipe is basically bechamel* with cheddar and a tablespoon or two of Grey Poupon.

I don't bake it, just combine the sauce with what I call twistellinis (not radiatore, the fat twisted ones, but the smaller twisted pasta, cooked of course).

I usually eat canned tomatoes or tomato sauce with it, but only when dining alone.

Leslie
(11/2/00)

*There are Bechamel Sauce recipes on the blog. Use the search function.

Kate's Homemade Macaroni and Cheese

Kate's Homemade Macaroni and Cheese

Homemade BAKED mac and cheese? Lessee, I haven't made this in years, but I think it was:

An 8 oz. box of elbow macaroni, boiled till *almost* al dente, then drained and put into a casserole dish with - oh, say half a stick of butter or margarine, (cut up and stirred in to melt), AT LEAST 4 ounces of Velveeta (cut in 1" cubes), a good sploosh of milk, and salt and pepper to taste. Slices of Velveeta cut into triangles must be attractively arrayed on the top.

Bake at 350°F for 30? 45? minutes (sorry, CRS) until it's bubbly and the cheese is melted and browned a bit on top, and you can't stand to wait anymore.

And my favorite accompaniment to this dish is Ocean Spray cranberry jelly! How's *that* for a combo?

Kate W.
(11/2/00)

Glazed Macadamia and Irish Cream Cookies

Glazed Macadamia and Irish Cream Cookies*

1 cup firmly packed brown sugar
1/2 cup butter
1/4 cup half and half
1/4 cup Baileys
1/4 tsp rum extract
1-1/2 cups flour
1/4 tsp baking soda
1/8 tsp salt
1 jar macadamia nuts, chopped

Heat oven at 350°F. Combine brown sugar and butter, beat until creamy. Add half and half, Baileys, rum extract, beat more. Add flour, soda, and salt, beat 2 more min. stir in nuts.

Drop by teaspoons unto ungreased cookie sheet. Bake 10 to 12 minutes. Cool.

*Glaze:
1/2 cup powdered sugar
2 tbsp Baileys

Stir until smooth. Drizzle over cookies. Lick bowl.

Maggie
(11/1/00)

*(The reason this gets an alcohol label is the glaze having an alcoholic beverage added and the alcohol is not cooked "out".)

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