Sunday, March 29, 2009

Melech's Cheesecake Marble Brownies

Melech’s Cheesecake Marble Brownies

8oz. Semisweet chocolate
10 tbls. Margarine
2 cups sugar
4 eggs
1-3/4 cups flour
2 tsp. baking powder
½ tsp. salt
1-1/2 tsp. pure vanilla extract
8 oz. Cream cheese

Directions: Preheat oven to 375 F.
Grease a 13 x 9 inch baking dish.
Combine chocolate and 6 tbls. Margarine in a saucepan over low heat until melted/smooth. Remove from heat and cool 10 minutes.
In a large bowl, beat 1-1/4 cups sugar and 3 eggs until well-blended. Blend in 1-1/2 cups flour. Add the baking powder, salt and ½ tsp. vanilla. Stir in cooled chocolate mixture. Spread batter in prepared pan.
In a bowl, beat cream cheese, ¾ cup sugar and 4 tbls. margarine until smooth. Beat in remaining egg and 1 tsp. vanilla. Stir in remaining ¼ cup flour. Spread mixture over chocolate batter. Gently swirl batters together using tip of a knife, only until you have a “marble-effect”. Don’t “over-swirl”. Bake 40-45 minutes, or until set. Cool in pan on rack before slicing.
Makes 30 Brownies.

File #R004 D1 – C6

Melech's Butterscotch Brownies


1 (3 3/8 oz.) pkg. instant butterscotch pudding and pie filling
3/4 c. all-purpose flour
1/2 c. sugar
2 eggs
1/3 c. melted butter (no substitutes)
1 tsp. vanilla
1/2 tsp. baking powder
1/4 tsp. salt
1/2 c. chopped nuts

Grease 8x8x2 inch pan.
Preheat oven to 350° F
In medium bowl, with electric mixer at medium speed, combine pudding mix, flour, sugar, eggs, butter, vanilla, baking powder, salt. Beat 2 minutes. Stir in nuts.
Pour into prepared pan. Bake at 350° F for 25 minutes. Cool in pan.
Cut into squares when completely cooled.

File #R213 D4 C6

Melech's Chocolate Fudge Brownies

Melech’s Chocolate Fudge Brownies with butter and walnuts.

· 1 cup butter softened (no substitutes)
· 2 cups sugar
· 3 eggs
· 1 teaspoon vanilla extract
· 4 squares unsweetened chocolate
· 1 cup sifted all-purpose flour
· 1/2 teaspoon salt
· 1 cup chopped walnuts

Cream 1/2 cup butter with sugar. Add eggs; beat until light and fluffy. Add vanilla. Melt remaining 1/2 cup butter with chocolate; cool and beat into creamed mixture.
Stir in flour, salt, and nuts; blend well. Pour batter into greased and floured
13 x9inch pan. Bake at 350°F for 45 minutes. Cool in pan.

File# R212 D4 C6

Saturday, March 21, 2009

Sweet Stew & Dumplings

Sweet Stew With Dumplings


· 2 cups of white flour
· 4 tsp. baking powder
· 1 tsp. salt
· 4 tbsp. soft margarine or butter
· 1 cup of milk (or more)
1. Combine flour, baking powder, and salt in a bowl.
2. Cut in butter that's been kept at room temperature or use soft margarine.
3. Stir milk lightly into the flour mixture with a wooden spoon and adjust amounts to make sure that you have a moist dumpling dough.
Dumpling Cooking Tips
· Make sure your soup or stew is on a gentle simmer. The liquid does not have to be boiling to achieve tender dumplings. Remember that pot temperature rises with the lid on and you don't want the contents to stick and burn.
· Drop dumpling dough into the liquid by teaspoonfuls or for larger dumplings use a tablespoon. There's no need to worry about shaping perfect dumplings because they will puff up as they cook. Cover your pot with a lid so that the dumplings can steam.
· Check your dumplings after 10 minutes. You can use a knife to cut a slit in one dumpling to check inside. Cook until dumplings are no longer raw in the middle. Remove dumplings from water. Place in a large bowl and set aside.


1 Beef brisket (about 2 lbs)
boiling water
2 teaspoons salt
dash of pepper
3 sweet potatoes
6 carrots
1 medium-sized onion
3 tablespoons honey (or Karo syrup)
2 tablespoons flour

Place beef brisket in large stew pot. Cover the meat with boiling water; add salt; simmer for about one hour. Remove the meat to a 3-quart casserole, saving the liquid. Scrub and pare the sweet potatoes; then quarter and arrange abound the meat. Scrub and scrape carrots, cut into thick slices; slice onion. Arrange carrots and onion around the meat with the sweet potatoes. Add meat broth, sufficient to cover contents of casserole; (save the rest of the broth). Stir in honey or syrup. Cover and bake in a moderately hot oven (375o) until meat is tender – about one hour. Mix flour with a little cool broth to make a thin paste. Stir this into the liquid of the casserole dish until well mixed.
Arrange prepared dumplings around the stew, then cover again and bake at reduced heat (350o) for about ½ hour. Uncover, and if necessary, add a little extra broth. Continue baking until browned on top. Serves 6.

File #JHR001

Potato Soup

Potato Soup


1 lb. Ground beef
¼ cup onion, finely chopped
Salt & Pepper to taste
1 egg, beaten
1 cup bread crumbs
1 teaspoon soy sauce

Combine all above ingredients. Do not brown beef. Mix well and shape into balls, using a rounded tablespoon or smaller. Refrigerate until ready to use.


3 tablespoons butter
1 cup carrots, thinly sliced
6 medium potatoes, peeled and cut into chunks
Salt & Pepper to taste
1 teaspoon parsley
1 large onion, chopped
2 cups chicken broth
2 cups water
2 cups milk

In a large saucepan or stew pot, sauté the onion and carrots in butter until onion is soft and clear. Add all remaining ingredients except milk. Add meatballs. Bring to a boil, cover and simmer slowly until vegetables are cooked (about one hour), stirring occasionally. Stir in milk. Heat without boiling. Serve.

File #R188 D4 – C2

Spicy Chicken Appetizers

Spicy Chicken Appetizers

2½ to 3 lbs. Chicken wings
1 teaspoon dry mustard
¾ cup dark brown sugar
¾ cup soy sauce
½ cup canola oil
½ cup apple juice

1. Arrange chicken wings in a shallow baking dish.
2. Combine dry mustard, brown sugar, soy sauce, oil and apple juice in sauce pan. Heat until sugar has dissolved.
3. Cool mixture. Pour over chicken wings.
4. Marinate in refrigerator for at least 4 hours.
5. Bake in marinade at 350° F for 30 to 35 minutes, turning once and basting occasionally.
6. Drain on paper towels. Serve hot or cold.

File #R184 D4 C1

Grilled Vegetable Cheese Bread

Grilled Vegetable Cheese Bread

1 loaf (1 lb.) French Bread, sliced lengthwise
¼ cup olive oil
3 large tomatoes, thinly sliced
2 cups thinly sliced zucchini
1 cup (4 ozs.) shredded cheddar cheese
1 jar (4 ozs.) sliced pimientos, drained
1 can (2¼ ozs.) chopped ripe olives, drained
1 teaspoon each…dried basil and dried oregano.
¼ cup grated Parmesan cheese

Brush cut sides of bread with oil. Layer with tomatoes and zucchini; sprinkle with cheddar cheese, pimientos, olives and basil-oregano mix. Prepare grill for indirect heat. Place bread on grill rack. Grill, covered, over indirect medium heat for 10 to 12 minutes or until zucchini is crisp-tender. Sprinkle with Parmesan cheese; grill 2 to 4 minutes longer or until melted. Makes 8 servings.

File #R156 D3 C7

Chocolate Cheesecake

Chocolate Cheesecake


Combine 1 cup of chocolate wafer crumbs and ¼ cup of butter or margarine; press onto bottom of 9-inch springform pan.


3 pkgs. Cream cheese, softened
1¼ cups sugar
1 8oz. container dairy sour cream
2 teaspoon vanilla
½ cup HERSHEY’S cocoa (no substitutes)
2 tablespoons all-purpose flour
3 eggs

Preheat oven to 450° F

Beat cream cheese and sugar until blended. Add sour cream and vanilla; beat until blended. Beat in cocoa and flour. Add eggs, one at a time; beat just until blended., Pour into crust.
Bake at 450° for 10 minutes. Reduce oven temperature to 250° and continue baking for 40 minutes. Remove from oven to wire rack. Loosen cake from side of pan with knife. Cool completely; remove side of pan. Prepare Chocolate Drizzle; drizzle over top. Refrigerate 4 to 6 hours before serving. Store covered in refrigerator.

Drizzle: ½ cup Semi-Sweet chocolate chips and 2 teaspoons
of shortening (DO NOT use butter, margarine,
spread, or oil) in a small microwave-safe bowl.
Microwave at HIGH for 30 seconds or just until
chips are melted. Drizzle over top of cake.

File #R177 – D4 – C6

Friday, March 6, 2009

Breakfast Burritos


1 lb. Fully-cooked chicken, cut into cubes
4 Eggs
2 Tablespoons Milk
1 Tablespoon Butter
6 Flour Tortillas ( 8” size )
1 cup Shredded Cheddar Cheese (divided)
1 cup Shredded Monterey Jack Cheese (divided)
1 jar Taco Salsa

Heat oven to 400° F
In a bowl, beat eggs, milk and chicken together. Melt butter in a large skillet; add egg mixture. Cook, stirring, to desired doneness.
Fill each tortilla with chicken-egg mixture and half of each of the cheeses.
Roll burrito; place seam side down on a 12x8” baking dish.
Sprinkle remaining cheeses over top of burritos.
Bake 5 to 10 minutes, or until cheese is melted.
Serve with Salsa.

NOTE: You may substitute Ham, Sausage (or 1 lb.of any kind of fully-cooked meat….cut into cubes).

File #R211 – D4 – C8

Raspberry Mega Scones

Raspberry Mega Scones

4 cups all-purpose flour
3 tablespoons baking powder
1 teaspoon salt
1 stick unsalted butter (chilled and cut into ¼- inch cubes)
¾ cup granulated sugar
1¼ cup heavy cream
1 teaspoon vanilla
zest of one lemon

2/3 cup of raspberry preserves


¼ cup powdered sugar
1 tablespoon lemon juice
zest of one lemon

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Combine the flour, baking powder and salt in a bowl. Cut the butter into the four mixture until it resembles small pebbles. Add in sugar. Then add the heavy cream, vanilla, and lemon zest. Mix until dough just comes together – don’t over mix, but if the batter seems too dry, just add a little more cream (a little bit at a time).

3. Turn onto a floured piece of parchment paper….divide into two equal sized pieces of dough, and set one aside. Take the first piece of dough and roll out into a 9 x 9-inch square, ½ inch thick. You want to keep the dough from sticking to the paper if possible, so sprinkle with a little more flour if needed.

4. Slather the slab of dough with the preserves and fold the left side of the dough in toward the center. To keep the dough from breaking or falling apart, fold it in by folding the parchment paper and then peeling back the paper afterwards. Fold the other side in towards the center, using the same technique. Slide onto the prepared baking sheet. Repeat this procedure with the other piece of dough. Leave just a few inches between the two scones so they don’t bake into

each other. Brush with a bit of cream and bake for about 25 minutes, or until golden.

5. While the scones are baking, prepare the glaze. Combine the powdered sugar, lemon juice and lemon zest in a small bowl. Stir until well combined, and set aside. When the scones come out of the oven, brush them generously with the glaze and let cool. Slice into pieces as big or as small as you like.

NOTE: You may use any kind of preserves…..blackberry is also excellent.

File #R197 D4 C8

Special Filled Pancake


2 Tablespoons butter
4 Eggs
2/3 Cup milk
2/3 Cup Flour
½ Teaspoon salt
¼ Teaspoon cinnamon
½ Cup slivered almonds (optional)
1 Tablespoon sugar

1. Preheat oven to 425°F

2. Melt butter in a 10” round baking pan

3. Beat together eggs, milk, flour, salt and cinnamon.

4. Pour batter into pan.

5. Bake 15 to 20 minutes. Center will fall when cake is done.

6. Remove from oven and fill center with choice of topping.

7. Cut into wedges and serve warm.


A. Squeeze juice of 1 lemon over 3 cups fresh fruit or berries.
B. Melt ¼ cup butter, add 2 sliced apples and cook until apples
are tender. Stir in ¾ cup brown sugar and 2 tablespoons water.
Cook until bubbly. Cool slightly. Fill center of pancake.
NOTE: This filling should be prepared while cake is baking.
C: Same ingredients as Topping B, except instead of apples, you
can use any of the following:

Pears; Pineapple; Peaches; or any fresh
fruit. If you use canned fruit, you must
make sure it is well drained.

File #R048 D-1 C-8

Irish Tea Cake


2 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
1 pkg. (8oz.) cream cheese (softened to room temperature)
1 cup butter (NO SUBSTITUTES)
1½ cups sugar
4 eggs
1 tablespoon molasses
2 teaspoons vanilla
½ cup raisins
½ cup currants

1. Preheat oven to 325° F
2. Generously butter and lightly flour a 10 to 12 cup bundt pan or tube pan.
3. Mix flour, baking powder and salt. Set aside.
4. Cream butter and cream cheese until blended. Beat in sugar until smooth.
5. Add eggs. Beat until light and fluffy, scraping bowl often.
6. Add molasses and vanilla.
7. Slowly stir in flour mixture until well blended. Mix until flour is completely incorporated into batter. Batter will be rather heavy.
8. Stir in raisins and currants by hand; not in electric mixer.
9. Turn into prepared pan and bake at 325° for one hour or until tester inserted near center comes our clean.
10. Let cake stand in pan for 15 to 20 minutes. Then invert and place on wire rack to cool thoroughly. Place on serving platter and lightly dust with powdered sugar, or frosting.

File #R164 R-164 D-3

Carrot Cake

Carrot Cake

Cake: Frosting:
· 4 eggs ½ cup butter, softened
· 1 1/4 cups vegetable oil 8oz. cream cheese, softened
· 2 cups white sugar 4 cups confectioners sugar
· 2 teaspoons vanilla extract 1 teaspoon vanilla
· 2 cups all-purpose flour 1 cup chopped pecans
· 2 teaspoons baking soda
· 2 teaspoons baking powder
· 1/2 teaspoon salt
· 2 teaspoons ground cinnamon
· 3 cups grated carrots
· 1 cup chopped pecans
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
3. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
4. To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.

File #R199-D4-C10