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
Sunday, March 29, 2009
Melech's Butterscotch Brownies
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
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.
Ingredients:
· 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
Preparation:
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
Ingredients:
· 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
Preparation:
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
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)
Method:
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.
Stew:
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
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)
Method:
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.
Stew:
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
Meatballs:
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.
Soup:
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
Meatballs:
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.
Soup:
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
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
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
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