JOSEPH'S CHOCOLATE PECAN PIE

3 eggs, slightly beaten
1 cup dark corn syrup
1 (4-oz) square of semisweet chocolate, melted and cooled
1/3 cup sugar
2 tbsp butter, melted
1 tsp pure vanilla
1 1/2 cups chopped pecans
1 unbaked 9-inch pastry shell
Ice cream or whipped cream for topping, optional
Chocolate syrup for drizzling, optional

Preheat oven to 350 degrees.

In a large mixing bowl, stir together the eggs, corn syrup, chocolate, sugar, butter, and vanilla until well blended. Stir in pecans and pour mixture into the pastry shell. Bake at 350 degrees for 50 to 60 minutes.

Mr. Foods Photo

DICED APPLE CAKE WITH SAUCE

 This cake was served in the school cafeteria at one of the county schools where I grew up in Southern Indiana. It is very tasty. I put it in the family cookbook I made years ago.

Cake:

2 cups peeled, diced apples

1 cup sugar

1 egg 

1 cup flour

1 1/2 tsp cinnamon

1 tsp baking soda

1/2 cup chopped nuts

dash of salt

Sauce:

1/2 cup brown sugar

1/2 cup white sugar

2 tbsp flour

1/4 cup butter

1 cup water

1 tsp vanilla

To make cake: mix sugar and apples together and allow to stand until sugar dissolves. Add the egg. Add dry ingredients and nuts. Pour into a greased 8-inch square baking dish. Bake at 375 degrees for 40 minutes.

To prepare topping: Mix all ingredients together and bring to a boil. Pour over the hot cake.

BAKED APPLE DOUGHNUTS

This recipe is from one of the local ladies when I was a youngster.

1 1/2 cup sifted flour
1 3/4 tsp baking powder
1/2 tsp salt
1/2 tsp nutmeg
1/2 cup sugar
1/3 cup shortening
1 egg, beaten
1/4 cup milk
1/2 cup grated apples
1/2 cup oleo, melted
1/3 cup sugar
1 tsp cinnamon

Sift together the flour, baking powder, salt, nutmeg, and 1/2 cup sugar. Cut in shortening until mixture is fine. Mix together the egg, milk, and apple. Add mixture, all at once, to the dry ingredients and mix together quickly. Fill greased muffin tins 2/3 full. Bake at 350 degrees for 20 to 25 minutes. Mix together the 1/3 cup sugar and the cinnamon. Remove fritters from the pans immediately and roll in melted oleo then roll in the sugar cinnamon mixture. Delicious served warm.

 

file photo

LARGE AMISH PIZZA COOKIE

1/2 cup granulated sugar

1/3 cup brown sugar
1/2 stick butter
1 egg
1/2 cup peanut butter
1 tsp vanilla
1 1/2 cups flour

Topping:
1 cup chocolate chips
2 cups miniature marshmallows

Preheat oven to 375 degrees.

Mix the granulated sugar, brown sugar, and butter together. Add the egg and mix in well. Mix in the peanut butter and vanilla. Add the flour and mix well. Press or roll dough on a 15-inch pizza pan, going all the way to the edge of the pan. Bake at 375 degrees for 10 minutes. Remove from the oven and sprinkle the chips and marshmallows over the top. Return to the oven for 5 to 8 minutes until topping starts to melt. Cut when completely cooled.

file photo for reference - toppings may be adjusted to your taste

PEANUT BUTTER CUPS

8 (1-oz each) squares semi-sweet baking chocolate, divided
1 1/3 cup semi-sweet or milk chocolate chips, divided
2 tbsp vegetable shortening, divided
1/2 cup creamy peanut butter
2 tbsp butter, softened
1/4 cup + 2 tbsp powdered sugar, sifted

Line 10 standard muffin cups with paper liners; set aside.

In a small micro-wave safe bowl, heat four squares baking chocolate in the microwave in 30-second intervals until partially melted. Add 2/3 cup chocolate chips and heat 30 seconds more or until almost melted. Add 1 tablespoon of the shortening and stir until shortening and chocolate chips are melted. Divide evenly among the 10 muffin cups. Set on a level surface in the freezer for 15 minutes or until firm.

In a small mixing bowl, beat peanut butter, butter and powdered sugar on low speed until well blended. Divide mixture evenly among the muffin cups and spread over the chocolate to create a smooth surface. Set in freezer approximately another 15 minutes.

Melt the remaining chocolate and shortening as in step one. Pour a little chocolate on top of peanut butter layer in one liner. Immediately tap pan on work surface to evenly distribute chocolate, breaking any bubbles with a toothpick. Repeat with remaining chocolate and muffin cups. Freeze 15 minutes or until set.

Refrigerate or bring to room temperature before serving.

Note: You may make miniature peanut butter cups by following the same procedure using mini-muffin cups.

file photo

STRUESEL-TOPPED BANANA NUT BREAD

1/2 cup firmly packed light brown sugar
7 tbsp uncooked regular oats
1/3 cup flour
1/3 cup cold butter or margarine, cut into pieces
2 small ripe bananas, mashed (1 cup)
2 large eggs
1/2 cup sugar
1/3 cup butter or margarine, melted
1 1/2 cups flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 cup chopped toasted pecans
1 tsp vanilla extract

Combine the light brown sugar, oats, and flour. Cut in the 1/3 cup cold butter with a pastry blender until crumbly; chill this struesel.

Beat banana and eggs, sugar, butter in a large mixing bowl at medium speed with an electric mixer for 1 minute or only until smooth.

Combine the 1 1/2 cups flour and baking powder, baking soda, and salt. Add to the banana mixture, beating just until the dry ingredients are moistened. Stir in the vanilla and pecans.

Spoon batter into 3 greased mini loaf pans. Sprinkle each loaf evenly with the struesel. Bake at 340 degrees for 35 minutes. Cool in pans on a wire rack for 5 minutes. Carefully remove bread from the pans and cool completely on wire rack.

The following picture is a file photo from recipeler.com

file photo

GOLDEN CHOCOLATE TREASURE COOKIES

1 1/2 cups all-purpose flour
3/4 tsp baking soda
1/2 tsp salt
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
3/4 cup butter, softened
1 egg
1/2 tsp vanilla extract
1 1/2 cups Semi-Sweet Chocolate Treasures baking pieces
1 cup coarsely chopped pecans

Preheat oven to 375 degrees. In bowl, combine flour, baking soda, and salt; set aside. In a mixing bowl, beat sugar, brown sugar and butter until creamy, approximately 3 to 5 minutes. Add egg and vanilla to the sugar mixture; mix well. Gradually blend in flour mixture. Stir in the chocolate treasures and pecans. Drop by rounded tablespoons onto ungreased cookie sheets. Bake 8 to 10 minutes. Allow to cool two minutes before removing from cookie sheets. Cool completely on wire racks.

Yield: approx. 20 cookies

file photo

APPLE-CRANBERRY PIE

Pastry for a two-crust pie

1/2 cup sugar
1 tbsp flour
1/2 tsp ground cinnamon
4 large (5 to 6 medium) Granny Smith Apples, peeled and sliced
1 cup coarsely chopped cranberries

Preheat oven to 400 degrees.
Line a 9-inch pie plate with half the pastry; set aside.

In a large bowl, combine the sugar, flour, and cinnamon blending well.  Add the apples and cranberries, tossing gently to coat completely.  Pour the mixture into the pastry lined pie plate.

Top the filling with a second pastry sheet.  Trim edges of pastry and fold under; crimp to seal.  Cut a couple of slits in the top pastry or poke several times with the tines of a fork so steam can escape.

Bake pie at 400 degrees for 40 to 50 minutes until the crust is golden brown and filling is bubbly.  If necessary, cover the edges with a rim of aluminum foil or a pie crust shield to prevent over-browning.

Allow to cool on a wire rack approximately 1 hour before cutting to serve.

Yield: 8 servings.

File Photo

BLUEBERRY CINNAMON DUMP CAKE

2 pkgs (12-oz each) frozen blueberries, thawed and drained
1/3 cup sugar
3/4 tsp ground cinnamon, divided
1 box yellow cake mix
3/4 cup butter, cut into thin slices

Preheat oven to 350 degrees.
Spray a 13X9-inch baking pan with nonstick cooking spray.

Spread blueberries in the prepared pan. Sprinkle with sugar and 1/2 teaspoon cinnamon; toss to coat. Top with cake mix, spreading evenly. Top with butter in a single layer, covering top of cake as much as possible. Sprinkle with the remaining 1/4 teaspoon of cinnamon.

Bake 50 to 60 minutes or until toothpick inserted into center of cake comes out clean. Cool at least 15 minutes before cutting to serve.

Note: File Photo

 

KIFFLES

Kiffles are originally from Hungary but are very popular in many American communities today.

2 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 cup unsalted butter, softened
1 1/4 cups sugar, divided
2 eggs
1 1/4 cup canned apricot, poppy seed or prune filling - you can use jam
1 egg white
1 tsp water

In a medium bowl, whisk together the flour, baking powder and salt to combine.

In a large bowl, beat butter with electric mixer until creamy. Add 1/4 cup of the sugar and beat until fluffy. Add eggs, one at a time (mixture will look curdled). Add flour mixture and beat until combined.

Place dough on a large piece of plastic wrap, form into a triangle, and refrigerate 2 hours.

Preheat oven to 350 degrees.
Line baking sheets with parchment paper.

Place remaining cup of sugar in a shallow bowl.

Divide the dough into quarters. On a floured surface using a floured rolling pin, roll dough into squares 1/8-inch thick. Cut into 2 1/2-inch squares. Place 1 teaspoon filling on each square. Bring opposite corners in, pinch to seal.

Beat egg white with water; brush over formed cookies; roll in sugar. Place 2-inches apart on baking sheet.

Bake 10-12 minutes until lightly browned at edges. Remove to wire racks to cool.

Leftovers should be stored in an airtight container.

Yield: 48 cookies
Per 2 cookies: 220 calories, 8 g total fat (5 g saturated) 35 mg cholesterol, 80 mg sodium, 35 g carbs, 1 g fiber, 22 g sugar, 3 g protein (Personally, I think this would vary a little based on the filling you choose.)

This is a recipe from Kroger and a file photo.