BUTTERMILK PIE

BUTTERMILK PIE


1 tb Butter


4 tb Flour

3 Egg yolks

1 c Sugar

2 c Buttermilk

1 ts Lemon extract

2 9-inch pie shells





Blend butter and flour,add yolks and sugar beaten together,

buttermilk and extract.Add to pie shell and bake

425F.10minutes.reduce to 350degrees and continue baking 20 to 25

minutes or until set. Remove from oven and cover with Meringue and

bake until meringue is brown.

ORANGE COFFEE ROLLS

ORANGE COFFEE ROLLS




1 package active dry yeast

1/4 cup water (105� to 115�

1 cup sugar divided

2 large eggs

1/2 cup sour cream

1/4 cup plus 2 Tablespoons butter (or

margarine), melted

1 teaspoon salt

2-3/4 to 3 cups all-purpose flour

2 Tablespoons butter or margarine, melted

and divided

1 cup flaked coconut, toasted and divided

2 Tablespoons grated orange rind

Glaze



Combine yeast and warm water in a large

mixing bowl; let stand 5 minutes. Add 1/4

cup sugar and next 4 ingredients; beat at

medium speed of an electric mixer until

blended. Gradually stir in enough flour to

make a soft dough.



Turn dough out onto a well-floured surface,

and knead until smooth and elastic (about 5

minutes). Place in a well-greased bowl,

turning to grease top. Cover and let rise

in a warm place (85�), free

from drafts, 1-1/2 hours or until doubled in

bulk.



Punch dough down, and divide in half. Roll

one portion of dough into a 12-inch circle;

brush with 1 tablespoon melted butter.

Combine remaining 3/4 cup sugar, 3/4 cup

coconut, and orange rind; sprinkle half of

coconut mixture over dough. Cut into 12

wedges; roll up each wedge, beginning at

wide end. Place in a greased 13 x 9 x

2-inch pan, point side down. Repeat with

remaining dough, butter, and coconut

mixture.

Cover and let rise in a warm place, free

from drafts, 45 minutes or until doubled in

bulk. Bake at 350� for 25 to 30 minutes or

until golden. (Cover with aliminum foil

after 15 minutes to prevent excessive

browning, if necessary). Spoon warm Glaze

over warm rolls; sprinkle with remaining 1/4

cup coconut. Yield: 2 dozen



GLAZE

3/4 cup sugar

1/2 cup sour cream

1/4 cup butter or margarine

2 teaspoons orange juice

Combine all ingredients in a small saucepan;

bring to a boil. Boil 3 minutes, stirring

occasionally.

Let cool slightly. Yield' about 1-1/3 cups.

MEXICAN CHOCOLATE MOUSSE

MEXICAN CHOCOLATE MOUSSE




1/2 c Kahlua-flavored

instant coffee beverage

(1) tsp. ground cinnamon :

bsp boiling water

(2) pkgs. chocolate

flavored fat-free sugar-free instant pudding

mix

(3) 3/4 c. skim milk

(1) 16-oz pkg. frozen

fat-free whipped topping, thawed

(8) chocolate wafer

cookies, crushed



In a large metal bowl,

dissolve coffee beverage and cinnamon in

boiling water, stirring until completely

dissolved. Stir in skim milk. Whisk in

pudding mix; beat for 2-3 min., until thick

and smooth. fold in whipped topping. spoon

mixture into 16 small dessert dishes. Chill

for 2 hrs. Just before serving, sprinkle

tops with cookie crumbs.

Perfect Chocolate Cake

Perfect Chocolate Cake




1 c. cocoa

2 c. boiling water

1 c. butter or margarine, softened

2 1/2 c. sugar

4 eggs

2 3/4 c. all-purpose flour

2 t baking soda

1/2 t baking powder

1/2 t salt

1 1/2 t. vanilla extract

Whipped Cream Filling

Perfect Chocolate Frosting



Combine cocoa and boiling water, stirring

until smooth; set aside. Cream butter; gradually add sugar, beating well at

medium speed of an electric mixer. Add eggs, one at a time, beating well after

each addition.



Combine flour, soda, baking powder, and salt

in a medium bowl; add to creamed mixture

alternately with cocoa mixture, beating at

low speed of electric mixer, beginning and

ending with flour mixture. Stir in vanilla.

Do not overbeat.



Line three 9-inch greased cakepans with wax

paper; grease and flour wax paper. Pour

batter into cakepans. Bake at 350 degrees

for 20 to 25 minutes or until a wooden pick

inserted in center comes out clean. Cool in

pans 10 minutes; remove from pans, peel off

wax paper, and cool layers completely on

wire racks.



Spread Whipped Cream Filling between layers;

spread Perfect Chocolate Frosting on top and

sides of cake. Refrigerate until ready to

serve. Yield: one 3-layer cake.



Whipped Cream Filling



1 c. whipping cream

1 t vanilla extract

1/4 c. powdered sugar



Beat whipping cream and vanilla until foamy;

gradually add powdered sugar, beating until

soft peaks form. Chill. Yield: about 2 cups



Perfect Chocolate Frosting



1 6 oz. package semisweet chocolate morsels

1/2 c. half and half

3/4 c. butter or margarine

2 1/2 c. sifted powdered sugar



Combine first three ingredients in a heavy

saucepan; cook over medium heat, stirring

until chocolate melts. Remove from heat;

add powdered sugar, mixing well. Set

saucepan in ice, and beat at low speed of an

electric mixer until frosting holds its shape

and loses its gloss. Add a few more drops of

half and half if needed to make spreading

consistency. Yield: 2 1/2 cups.

Sour Cream Raisin Pie

Sour Cream Raisin Pie




1 unbaked 9-in. pie crust

1 c. sugar

1 c. sour cream

3 eggs, beaten

1 t cinnamon

1/4 t salt

1 c. cooked raisins, drained



Line pie plate with crust. Mix sugar and sour cream; add eggs. Combine

cinnamon, salt and raisins; add to sugar mixture. Pour into crust. Bake at 450

degrees for 10 minutes; reduce heat to 250 degrees. Bake for 30 minutes longer.

Yield: 6-8 servings.

Vanilla Pie

VANILLA PIE



1/2 cup firmly packed brown sugar

1 Tblsp flour

1/4 cup dark corn syrup

1 1/2 tsp vanilla

1 egg -- beaten

1 cup water

1 cup flour

1/2 firmly packed brown sugar

1/2 tsp cream of tartar

1/2 tsp baking soda

1/8 tsp salt

1/4 cup butter

1 unbaked 9 inch pie shell



Combine first 5 ingredients in 2 qt saucepan. Slowly stir in water. Cook

over medium heat until mixture comes to a boil, stirring constantly. Let

cool. Combine rest of ingredients (except pie shell) and mix until crumbly.

Pour cooled mixture into pie shell and top with crumbs.



Bake at 350* for 40 mins or until golden brown.

Ground Cherry Pie

Ground Cherry Pie




2 1/2 cups pitted ground cherries

1/2 cup packed brown sugar

1 tablespoon all-purpose flour

1 tablespoon water

1 (9-inch) pie shell

3 tablespoons all-purpose flour

3 tablespoons granulated sugar

2 tablespoons butter



Preheat oven to 425 degrees F.



Wash ground cherries and place in unbaked pie shell.



Mix brown sugar and 1 tablespoon flour and sprinkle over cherries. Sprinkle

water over top.



Mix together the 3 tablespoons flour and 3 tablespoons sugar. Cut butter in

until crumbly. Top cherry mixture with crumbs.



Bake for 15 minutes. Reduce oven temperature to 375 degrees F and continue to

bake for 25 minutes.

Amish Tomato Gravy

 Tomato Gravy


4 cups tomato juice

2 tablespoons flour

1 cup milk

Salt and pepper



Bring tomato juice to a boil. Mix together flour and milk. Add to boiling tomato

juice. Bring to a boil again and remove from heat. Pour over cubed bread.