Blender Souffle'
8 ounces Cheddar cheese, cubed
1 teaspoon salt
10 slices bread, buttered and cubed
4 eggs
2 cups milk
1 teaspoon mustard
Preheat oven to 350°F. Spray a 1-1/2 quart casserole with non-stick vegetable
spray.
In a blender, combine all ingredients; blend until thoroughly mixed. Pour into
prepared casserole.
Bake for 1 hour.
Cowboy Bread
1/2 cup boiling water
3/4 cup cold milk
1 teaspoon white sugar
1 1/2 teaspoons active dry yeast
1 egg, beaten
2 tablespoons butter, melted and cooled
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
4 cups all-purpose flour
In a large bowl, stir together the water, milk, and sugar. Sprinkle the
yeast over the top, and let stand for 5 minutes to dissolve.
Stir the egg and butter into the yeast mixture, then stir in the salt,
nutmeg, and 2 cups of the flour. Mix until everything is well blended. Mix in
remaining flour, 1/2 cup at a time until the dough pulls away from the side of
the bowl. Turn out onto a floured surface, and knead for 10 minutes (no
cheating!). Place dough into a greased bowl, and let rise until doubled in
size.
Divide the dough into 8 balls, and let rest for another 20 minutes. Roll
each ball out to 8 to 10 inches in diameter.
Heat a cast-iron skillet over medium-high heat. Fry each of the pieces of
bread fro 30 to 60 seconds on each side, or until light to medium brown spots
appear. Keep covered with a damp cloth, or store in a plastic bag until
serving.
Tiny Cherry Cheesecakes
SERVINGS: 24
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 25 min. Bake: 15 min. + cooling
Ingredients:
1 cup all-purpose flour
1/3 cup sugar
1/4 cup baking cocoa
1/2 cup cold butter
2 tablespoons cold water
FILLING:
2 packages (3 ounces each) cream cheese, softened
1/4 cup sugar
2 tablespoons milk
1 teaspoon vanilla extract
1 egg, lightly beaten
1 can (21 ounces) cherry or strawberry pie filling
Directions:
In a small bowl, combine flour, sugar and cocoa; cut in butter until crumbly.
Gradually add water, tossing with a fork until dough forms a ball. Shape into
24 balls. Place in greased miniature muffin cups; press dough onto the bottom
and up the sides of each cup.
In a large mixing bowl, beat cream cheese and sugar until smooth. Beat in
milk and vanilla. Add egg; beat on low just until combined. Spoon about 1
tablespoonful into each cup.
Bake at 325° for 15-18 minutes or until set. Cool on a wire rack for 30
minutes. Carefully remove from pans to cool completely. Top with pie filling.
Store in the refrigerator. Yield: 2 dozen.
No Bake Chocolate Cookies
>From the kitchen of R.M.W. from Indiana
1/2 cup milk
1/2 cup cocoa
1/2 cup coconut
1/2 cup peanut butter
1/2 cup butter (one stick)
2 cups sugar
a dash of salt
1 teaspoon vanilla
3 cups oatmeal
Boil the sugar, milk, cocoa, and butter on medium high for one minute. Add the
coconut, peanut butter, salt, vanilla, and the oatmeal immediately after they
are done boiling. Then stir. Drop the cookies on wax paper, using a Tablespoon.
Then wait an hour for the cookies to cool and harden up.
Chocolate Mint Snow-Top Cookies
1 1/2 cups all-purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups mint flavored semi-sweet chocolate morsels
6 Tablespoons butter, softened
1 cup sugar
1 1/2 teaspoon vanilla extract
2 eggs
Confectioners sugar
In bowl, combine flour, baking powder and salt; set aside. Over hot water, melt
1 cup mint morsels, stirring until smooth. In bowl, beat butter and sugar until
creamy. Add melted morsels and vanilla. Beat in eggs. Gradually beat in flour
mixture. Stir in remaining morsels. Wrap dough in plastic wrap; freeze until
firm. Preheat oven to 350 degrees. Shape dough into 1-inch balls; coat with
confectioners sugar. Place on ungreased cookie sheet. Bake 10-12 minutes, until
tops appear cracked. Let stand 5 minutes on cookie sheet. Cool completely
Real New York Style" Cheesecake Supreme
Makes Serves 12
Crust:
1 cup sifted all-purpose flour
1/4 cup sugar
1 teaspoon grated lemon peel
1/2 cup butter
1 slightly beaten egg yolk
1/4 teaspoon vanilla
Filling:
5 (8 ounce) packages cream cheese or (3 low fat & 2 reg. Pkgs.)
1/4 teaspoon vanilla
3/4 teaspoon grated lemon peel
1 3/4 cups sugar
3 tablespoons all purpose flour
1/4 teaspoon salt
4 or 5 eggs (enough to make 1 cup)
2 egg yolks
1/4 cup whipping cream
Make crust: Combine first three ingredients. Cut in butter until mixture is
crumbly. Add egg yolk and vanilla. Blend thoroughly. Pat 1/3 of the dough on
bottom of 9-inch spring-form pan (sides removed). Bake in hot oven (400
degrees) about 8 minutes or until golden; cool. Butter sides of pan, attach to
bottom, and pat remaining dough on sides to height of 1-3/4 inches. Turn oven
up to 450 degrees. Place a 9x13 inch pan of hot water in bottom of oven. This
helps to keep the custard creamy. The cookie sides will not bake right if
cheesecake is placed in hot water bath. Make filling: Beat softened cheese
until creamy. Add vanilla. Mix next four ingredients, (note: important to put
lemon peel in flour to coat it), gradually blend into cheese. Add eggs and egg
yolks one at a time, beating after each just to blend. Gently stir in whipping
cream. Turn into crust-lined pan. Bake at 450 degrees for 12 minutes; reduce
heat to 300 degrees and continue baking for 1 hour. May need a little time
longer because of the water. (Note: if cheesecake is getting too brown cover
top with foil with hole torn out of the center so that middle of cheesecake
continues baking) Remove from oven; cool. Loosen sides with spatula after 1/2
hour. Remove sides at end of 1 hour. (Note: This cheesecake is at it's very
best if refrigerated overnight)
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