Blackberry cobbler

Ingredients

2 tbsp cornstarch
1 1/2 cup sugar
1 tbsp lemon juice
4 cup blackberries, picked over, rinsed & drained well
1 cup flour
1 tsp baking powder
1/2 tsp salt
6 tbsp unsalted butter, cold, cut-up
vanilla ice cream

How to prepare

In a large bowl, stir together the cornstarch an 1/4 cup cold water until cornstarch is completely dissolved. Add 1 cup sugar, lemon juice, and blackberries, and combine the mixture gently but thoroughly. Transfer to an 8″ cast-iron skillet. In a bowl, combine well the flour, remaining sugar, baking powder, and salt. Blend in the butter until the mixture resembles coarse meal. Add 1/4 cup boiling water and stir the mixture until it just forms a dough. Bring the blackberry mixture to a boil on top of the stove, stirring. Drop spoonfuls of the dough carefully onto the boiling mixture, and bake the cobbler on a foil lined baking sheet in the middle of a preheated 400

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Snickers cheesecake

Ingredients

1 cup chocolate wafer crumbs
3 tbsp margarine, melted
24 oz cream cheese, softened
3/4 cup sugar
1/4 cup unbleached all-purp. Flour
3 large eggs
1/2 cup sour cream

1 tsp vanilla
1 cup mini snickers bars cut into chunks (about 16 mini-bars)

How to prepare

Combine crumbs and margarine; press onto bottom of 9″ spring form pan. Bake at 350

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Vanilla almond popcorn

Ingredients

8 qts popped corn (airpopped works better)
4 oz sliced almonds
2 cup sugar
1/2 cup light corn syrup
1 cup butter or margarine
1 tbsp salt

2 tbsp butter vanilla (found at any gourmet or cake shop)
1/2 tbsp baking soda

How to prepare

Melt butter, sugar and corn syrup over low heat add salt and bring to a boil, Stirring occasionally after five minutes, quickly stir in butter vanilla and baking Soda pour half over corn and mix repeat bake at 250

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Chocolate nut rolls

Ingredients

1 cup semisweet chocolate chips
1/4 cup butter, melted
1/2 cup cashews (or pistachios, walnuts or pecans)
filo leaves about 1/4 lb.

How to prepare

Mix chips and nuts together. Set aside. Cut filo sheet into 4 lengthwise strips (3″ by 20″). Stack two strips. Brush lightly with melted butter. Place 1 or 2 tbs. Of filling at the bottom of a strip. (the shorter side.) Fold the bottom over filling. Fold the two sides over about 1/2″. Brush lightly with butter and roll. Place seam side down on a greased cookie sheet. Brush top with butter. Bake 3758 for 20 or 25 minutes, until it is golden brown and crisp.
To serve: let cool 5 minutes, dust a small plate with powdered sugar, drizzle chocolate syrup decoratively on plate. Place one or two chocolate nut rolls on plate, garnish with a dollop of whipped cream that has been flavored with brandy or rum.

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German sweet chocolate cake

Ingredients

1 pkg (4 oz) german sweet chocolate
1/2 cup boiling water
1 cup butter, unwhipped
2 cups sugar
4 eggs yolks
1 tsp Vanilla
2 1/2 sifted swans down cake flour
1 tsp Baking soda
1/2 tsp salt
1 cup buttermilk
4 egg whites, stiffly beaten

Coconut-pecan frosting
1 cup pet milk
1 cup sugar
3 slightly beaten egg yolks
1/2 cup margarine unwhipped
1 tsp vanilla
2 cups coconut
1 cup chopped pecans

How to prepare

Preheat oven to 350 degrees. Melt chocolate in boiling water and set aside to cool. With a mixer, cream butter and sugar until fluffy. Add yolks one at a time, beating well after each. Blend in vanilla and cooled chocolate. Sift flour with soda and salt; add alternately with buttermilk to chocolate mixture, beating after each addition until smooth. Fold in beaten egg whites. Pour into three 9 inch pans that have been greased and floured. Bake at 350 degrees for 30-35 minutes. Bake 2 layers first; then the remaining layer. Cool (bake only on center rack in oven) frost only the tops of the layers.

Coconut-pecan frosting
Combine everything except the coconut and pecans in a double-boiler. Cook and stir over high heat until thickened; about 15 min. Add coconut and pecans. Cool until thick enough to spread; then frost cake.

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Poppyseed cake

Ingredients

1/4 cup butter
1 cup sugar (or 3/4 cup honey, or 3/4 cup maple syrup)
2 eggs
2 cup flour
2 1/2 tsp baking powder
1/4 tsp cinnamon
1/4 tsp salt
1/2 tsp nutmeg
1/2 cup milk
1/2 cup water
1/3 cup poppyseed
2 tbsp rose or orange flower water (or 1/2 tsp almond extract)
1/2 cup golden raisins, dredged in flour (opt )

How to prepare

Heat oven to 350 f grease & flour 2 9″x5″ loaf pans cream butter & sugar add eggs One at a time, beating well after each addition in a separate bowl, mix together all Dry ingredients, except raisins and poppyseeds in a measuring cup mix milk, water & Flavoring there should be just over 1 cup liquid Add dry mixture and liquids alternately to creamed mixture, beating well after each Addition add poppyseeds and blend thoroughly, then add the raisins and stir them in Gently by hand (to prevent the flour-coating from coming off which will send all the Raisins to the bottom of the cake!) Pour batter into prepared pans and bake appx 1 hour 10 minutes (till the edges pull Away from the sides of the pan, and a skewer stuck in the center comes out clean) This is a very densely textured cake, not like the standard white-cake type of Poppyseed cake

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Medford pear bread

Ingredients

2 1/2 cups all-purpose flour
1 tbsp baking powder
1/2 tsp salt
1/4 cup + 1 tbsp softened butter, divided
1 egg, well-beaten
1 cup + 2 tbsp gran. Sugar, divided
1 cup peeled, diced fresh pears
1/2 cup red wine (can substitute grape juice)
1 tbsp grated lemon rind
1/2 cup milk
1 cup chopped walnuts (optional)

How to prepare

1. Preheat oven to 350 degrees f.
2. In a medium skillet, saut

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Buttermilk pie crust dough

Ingredients

2 1/2 cups unbleached all purpose flour
2 tbsp sugar
1 tsp salt
1/2 cup unsalted butter, chilled and diced
1/2 cup solid vegetable shortening, chilled
6 tbsp buttermilk

How to prepare

Combine flour, sugar and salt in large bowl. Add butter and shortening. Cut in using hands or pastry blender until mixture resembles coarse meal. Add buttermilk and stir with fork until moist clumps form. Press together to form dough. Divide dough in half. Gather dough into balls; flatten into disks. Wrap separately and chill 1 hour. Notes: dough can also be prepared in processor. Using on/on turns, cut butter and shortening into dry ingredients until coarse meal forms. Add buttermilk and process just until moist clumps form. Proceed as above. Can be made ahead. Refrigerate 1 week or freeze 1 month. Let dough stand at room temperature to soften slightly before using.

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Kos lemon pie

Ingredients

Pastry
1 cup unbleached all-purpose flour
1/4 cup confectioners’ sugar
1/2 tbsp finely grated lemon peel
1 pn salt
8 tbsp unsalted butter – cut into small pieces

2 egg yolks
1 tsp vanilla extract

filling
8 tbsp unsalted butter – at room temp
1/3 cup honey
5 egg yolks
1 1/2 cup ground blanched almonds
2 lemons; juiced
1/4 cup heavy cream
1/2 cup superfine sugar
1/2 cup -water
1 lemon; juiced
confectioners’ sugar; sifted

How to prepare

To make the pastry, sift the flour and confectioners’ sugar into a large cold bowl, stir in the grated lemon zest and salt, and add the butter. Quickly and lightly rub the mixture together with your fingers until it resembles coarse meal. Beat the egg yolks and vanilla together and stir into the flour mixture. Pull the dough together into a ball with your fingers, adding cold water only if necessary to make a soft dough. Tightly cover with plastic wrap and refrigerate for 30 minutes.
Set a rack in the center of the oven and heat the oven to 375 f.
Lightly flour a work surface and roll out the pastry to fit a 9- to 10″ tart pan with a removable bottom. To transfer the pastry, wrap it around the rolling pin, lift above the pan, and unroll over the rim. With your thumb and knuckle, gently press the pastry into the pan, then roll the rolling pin over the rim to trim the edges. Line with aluminum foil and bake 6 to 8 minutes or until just set. Set aside, and lower the oven temperature to 325 f.
To make the filling, beat the butter and honey with an electric mixer or by hand until pale and creamy. Beat in the egg yolks one at a time. Then stir in the almonds, the juice of 2 lemons (reserve the zest, removed in thin strips), and the cream. Pour into the pastry shell and lightly smooth the top with a spatula. Bake 30 to 40 minutes, or until golden brown and set.
Meanwhile, combine the superfine sugar, reserved lemon zest, and water in a sugar pan or small heavy saucepan. Slowly bring to a boil, then simmer 6 minutes or until the syrup lightly coats the back of a metal spoon. Set aside to cool slightly. Add the remaining lemon juice to the barely warm syrup and strain, reserving the zest. Pour the syrup over the warm pie, remove from the pan, and liberally sprinkle with confectioners’ sugar and the reserved zest. Serve immediately. Servings: 12
note: to make the pastry in the food processor, chill the processor bowl and metal blade in the refrigerator for 1 hour. Working very quickly, process the flour, sugar, lemon zest, and butter until the mixture resembles coarse meal. Add the egg yolks and vanilla and pulse just to mix. (it is unlikely that you will need to add water.) Wrap and refrigerate.

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