ORANGE BUTTERMILK PIE

This recipe gives a citrus twist to the ever-popular buttermilk pie.

3 large eggs, separated
1 to 1 1/4 cups sugar, to taste
1 tbsp all-purpose flour
1 tbsp grated orange peel
1 tsp vanilla
1/2 to 1 tsp ground cinnamon, to taste
1/8 tsp salt
1/2 cup orange juice
4 tbsp unsalted butter, melted and cooled
1 cup buttermilk, at room temperature
1/4 tsp cider vinegar
Pre-baked (lightly) and cooled 9-inch single pie crust
Garnish with fresh orange slices, fresh berries, etc as desired

Preheat oven to 350 degrees.

Carefully separate eggs into 2 very clean mixing bowls. Allow whites to come to room temperature. Meanwhile, beat yolks briskly for a few seconds with a whisk. Add sugar, flour, orange peel, vanilla, cinnamon and salt; whisk again. Whisk in orange juice and butter; beat until blended. Stir in buttermilk and mix well. Set aside.

Sprinkle vinegar over the egg whites. Using an electric mixer, beat egg whites at medium-high speed just until they hold slight peaks. Stir a large spoonful of egg white into the yolk mixture and mix well. Fold in remaining egg white and mix gently but thoroughly until blended. Pour filling into the pie shell.

Place the pie on the lower shelf of 350-degree oven and bake for 40 to 45 minutes or until puffed and light brown and a knife comes out almost clean when inserted in the center. If the crust starts to brown to quickly, cover the edge with strips of foil. Cool on a wire rack. If refrigerated, allow to warm slightly before serving.
Garnish as desired when serving.

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SOFT OATMEAL COOKIES

3/4 cup shortening

1 cup sugar
2 eggs, well beaten
1 3/4 cups flour
1/2 tsp baking powder
1 tsp soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ground cloves
1 cup thick sweetened applesauce
1/2 cup raisins
1/2 cup chopped nuts
1 cup oatmeal
1 tsp vanilla

Preheat oven to 375 degrees.

In a large bowl, cream together the shortening and sugar; add eggs and mix in. In another bowl, mix the flour, baking powder, soda, salt, cinnamon and cloves together. Add the flour mixture to the creamed mixture alternately with the applesauce. Add the raisins, nuts, oatmeal and vanilla. Drop by teaspoon onto greased cookie sheet about 2-inches apart to allow for spreading. Bake 15 minutes or until done in a 375-degree oven.

 Makes 4 dozen.

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GERMAN CHOCOLATE CHEESECAKE

1 pkg (18 1/4-oz) German Chocolate Cake Mix
2 pkg (8-oz each) cream cheese, softened
1 1/2 cups sugar
4 eggs, lightly beat

Preheat oven to 325 degrees.
 
Prepare cake batter according to package directions; set aside.

In a small mixing bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined.

Pour half of batter into a greased 13 x 9-inch baking dish or pan. Gently pour cream cheese mixture over batter. Gently spoon remaining batter over top; spread to edge of pan.

Bake at 325 degrees 70-75 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 1 hour.

Frosting:
1 cup sugar
1 cup evaporated milk
1/2 cup butter, cubed
3 egg yolks, beaten
1 tsp vanilla extract
1 1/2 cups flaked coconut
1 cup chopped pecans

For frosting, combine sugar, milk, butter and egg yolks in a heavy saucepan. Cook and stir over medium-lowheat until thickened and a thermometer reads 160 degrees. Remove from the heat. Stir in vanilla; fold in coconut and pecans.

Cool until frosting reaches spreading consistency. Frost the cooled cake.

Leftovers should be refrigerated.

Yield: 16 servings.

This recipe and photo are from a 2004 Taste of Home magazine.

TOFFEE STREUSEL-SOUR CREAM COFFEE CAKE

1 pkg (26.5-oz) cinnamon streusel coffee cake mix

3 large eggs
1 cup sour cream
1/3 cup butter, softened
1/4 cup water
1 tsp vanilla extract
8 (1.4-oz) chocolate-covered toffee bars, chopped
1 cup chopped pecans, toasted
1/3 cup uncooked regular oats

Preheat oven to 350 degrees. Grease and flour a 13 x 9-inch pan; set aside.

In a large mixing bowl at low speed of an electric mixer, beat together the coffee cake mix, eggs, sour cream, butter, water, and vanilla for 1 minute or just until the dry ingredients are moistened. Beat at medium speed for 2 minutes. Spread half the batter into the prepared pan. Combine the streusel packet, candy, pecans, and oats, sprinkle half of the mixture over the batter in the pan. Dollop then spread the remaining batter over the streusel layer. Sprinkle with the remaining streusel. Bake at 350 degrees for 40 minutes. Cool in the pan on a wire rack. Drizzle the glaze packet over the top of the cake.

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SNOWFLAKE FUNNEL CAKES

4 eggs, beaten

4 cups sifted all-purpose flour
2 tsp baking powder
3 cups milk
1 tsp salt
2 cups canola oil
powdered sugar for dusting

In a mixing bowl combine the eggs and milk.

In a separate bowl combine the flour, baking powder, and salt; add to the egg mixture and using a rotary mixer, beat until smooth.  Pour the mixture into a pitcher and chill.

Heat the canola oil to 360 degrees in a deep fryer if you have one or a large skillet.

Remove batter from refrigerator and stir with a large spoon and test to see if it flows easily through a funnel.  If too thick, add a small amount of milk.  If too thin, add a little flour.

Cover the end of a funnel with your finger and pour 1/2 cup batter into funnel.  Hold over the hot oil and release your finger and drop batter into the oil while moving funnel to form a snowflake shape.  BE CAREFUL WHEN WORKING WITH HOT OIL!  Oil will splatter when batter hits it! Cook snowflake approximately 3 minutes until a golden brown; turn and cook approximately 1 minute on other side.

Remove from the oil and drain on paper toweling.  Transfer to a paper plate and sprinkle with powdered sugar 'snow'; sprinkle with sparkle or colored sugar, if desired.

Yield: 8 large snowflakes

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SNAPPING CRANBERRY-PEAR CRISP

FRUIT MIXTURE:

1 can whole berry cranberry sauce
2 tbsp flour
5 med pears, peeled and sliced*

TOPPING:

1 cup coarsely crushed gingersnap cookies
1/2 cup all-purpose flour
2 tbsp brown sugar
1/4 cup butter, melted

Preheat oven to 375 degrees.

For the fruit mixture, combine cranberry sauce and flour in a medium mixing bowl; mix well. Add the pear slices, toss to coat evenly. Place fruit mixture in a baking dish and set aside.

For the topping, in a small mixing bowl, combine cookie crumbs, flour, brown sugar, and butter; mix well. Sprinkle the crumb mixture over the fruit mixture. Bake for 30 to 35 minutes or until the pears are tender and the topping is golden brown.

* This is just as good when you substitute apples for the pears.

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MOCK MAPLE CANDY BUNS

1 cup milk chocolate chips
1 cup butterscotch baking chips
1 cup creamy peanut butter
1 cup dry roasted peanuts
1/2 cup butter
1/4 cup milk
2 tbsp vanilla cook and serve pudding mix
3 1/2 cups powdered sugar
1/2 tsp maple flavoring

In the top of a double boiler over medium heat, melt the chocolate chips, butterscotch chips and peanut butter together, stirring occasionally.  Divide the mixture between two small bowls; stir peanuts into one bowl until combined. Set aside for 15 to 20 minutes to cool slightly.

Line two rimmed baking sheets with waxed paper. Transfer plain mixture by tablespoonfuls in puddles on the waxed paper; spread each puddle to 2 1/2-inches in diameter. Freeze until solid.

In a medium saucepan over medium heat, melt the butter. Add the milk and pudding mix, whisking until mixture just begins to boil. Remove from the heat and beat in the powdered sugar until smooth. Stir in the maple flavoring. Set aside to cool slightly.

Remove chocolate from freezer and place 1 heaping tablespoon pudding mixture in the center of each chocolate round, spreading nearly to the edge. Place 1 tablespoon of the set-aside peanut mixture on top of the pudding mixture, carefully spreading to the edge.

Freeze until solid. Serve frozen or slightly thawed.

Yield: 18

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ICED BROWNIES

1 1/2 cups all-purpose flour

1/2 cup cocoa
1 tsp baking powder
1 tsp salt
2/3 cup canola oil
2 cups sugar
4 eggs
1 tsp vanilla
1 cup nuts, chopped

Preheat oven to 350 degrees. Spray a 9 x 13-inch baking pan with non-stick vegetable oil spray; set aside.

In a mixer bowl, beat the sugar, oil, and eggs. In another bowl, combine the flour with the salt, baking powder, and cocoa, blend well to mix. Add the flour mixture to the sugar mixture; mix well and add the vanilla. Fold in the nuts. Pour the batter into the prepared pan and bake 25 to 27 minutes at 350 degrees.

ICING:
3 to 4 tbsp milk
1 stick butter
dash of salt
1/4 cup cocoa
powdered sugar

In a saucepan, melt the butter with the milk. Add the salt and cocoa stirring over the heat until well mixed. Remove from the heat and let cool slightly. Add powdered sugar to make a good thin spreading consistency icing. Pour over the cooled brownies and spread to cover. Garnish with mini chocolate chips, if desired.

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OATMEAL APPLE COOKIES

3/4 cup butter-flavored shortening
1 1/4 cups firmly packed brown sugar
1 egg
1/4 cup milk
1 1/2 tsp vanilla
3 cups quick-cooking oats
1 cup all-purpose flour
1 1/4 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp baking soda
1/2 tsp salt
1 cup peeled, diced apples
3/4 cup raisins, optional
3/4 cup walnut pieces, optional

Preheat oven to 375 degrees. Grease baking sheets and set aside.

Cream shortening, brown sugar, egg, milk and vanilla at medium speed of an electric mixer for 1 1/2 minutes. In a small bowl, combine flour, cinnamon, nutmeg, baking soda, and salt. Beat into the creamed mixture with the mixer on low speed until well blended. Stir in the apples, raisins and nuts, if using. Stir in the oats. Drop the mixture by rounded tablespoonfuls on the prepared baking sheets. Bake at 375 degrees for 13 minutes. Cool 2 minutes on the baking sheet. Then remove the cookies to a wire rack to finish cooling. Makes about 2 1/2 dozen cookies.

Note: This is a stock photo.

HOOSIER'S GERMAN CHOCOLATE PIE

This is from an old Indiana Rural Electric Co-op Newsletter.

4-oz pkg German sweet chocolate
1/4 cup butter
14-oz can condensed milk
1 1/2 cups sugar
3 tbsp cornstarch
1/8 tsp salt
2 eggs
1 tsp vanilla
1 deep dish unbaked 9-inch pie shell
1 1/3 cups shredded coconut
1/2 cups pecans

Melt chocolate with butter over low heat; stir until blended. Remove from the heat and gradually blend in milk. Mix sugar, cornstarch, salt, eggs, and vanilla together. Gradually blend in chocolate mixture. Pour into pie shell. Mix coconut and pecans and sprinkle over filling. Bake at 375 degrees for 45 minutes or until top is puffed. Filling will be soft but will set while cooling. Cool at least 3 hours before cutting. If top starts to brown too quickly during cooking, cover loosely with foil for last 15 minutes of baking.

 

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