2022 Fall Newsletter

Flourless Chocolate Cake cont .

* 1/2 cup crème fraîche or sour cream * 1/4 cup confectioners’ sugar, plus more

dium-low heat until the butter is melted. Add the chocolate and stir until melted and smooth; remove from heat. 3. In a medium bowl, whisk together the eggs, granulated sugar, and cocoa pow der; whisk in the chocolate mixture. 4. Transfer the batter to the prepared pan and bake until puffed and set, 35 to 40 minutes. Let cool in the pan for 1 hour.

Run a knife around the edge of the cake before unmolding. 5. Using an electric mixer, beat the re maining 1 cup of heavy cream with the crème fraîche and confectioners’ sugar until soft peaks form. Dust the cake with confectioners’ sugar and serve with the whipped cream.

for dusting Directions

1. Heat oven to 350° F. Butter a 9-inch springform pan and dust with cocoa powder. 2. In a medium saucepan, heat the butter with ¼ cup of the heavy cream over me

Harrington Family Butter Cookie Recipe –

Elsie Cordle Pea Salad

LeAnne Shields Favorite Meat Loaf

1 cup (2 sticks) real salted but ter (soft not melted) (Note: origi nal recipe was fleshman’s margarine) 2/3 Cup C&H Fine granulated Sugar 3 Egg Yolks 1 tsp Pure Vanilla Extract 2 ½ Cups of King Arthur Flour (Note: orig inal recipe was Pillsbury flour) *Stir butter and sugar together. *Add egg yolks, stir after each. *Add vanilla and stir. *Work in flour – (May have to use hands on the last flour addition. Measure carefully. Too much or too little flour will affect the quality of this cookie greatly) *Press cookies onto a backing sheet with cookie press (design of your choice) NOTES: Do not grease cookie sheet or use parchment paper Bake at 400 for 6 to 8 minutes. Do Not let the top brown. Only golden on the bottom Enjoy!

1/2 cup Grape-Nut Cereal 1/2 tsp Salt & Pepper 1/2 cup Water 1/4 cup Catsup 1 Egg, slightly beaten 1/4 cup chopped Onion, optional 1 lb. Ground Beef 2 tsp. Worcestershire Sauce Topping 3 Tblsp. Brown Sugar Mix water & Grape-Nuts. Let stand 3 mins. Add egg, meat, Worcestershire, Onion, Salt, Pepper & Catsup. Mix well & shape into loaf or 8” x 8” pan. Combine Topping ingredients & spread over meat loaf. Bake 350 de grees for 1 hour. Jiffy Cornbread from Scratch 2/3 cup of flour ½ cup yellow cornmeal 3 Tablespoon sugar 3 Tablespoon baking powder ¼ teaspoon salt Combine ingredients in a quart size zip lock baggie and shake It to mix. Make now or make later. Write instruction on the baggie as follows; Add 1 egg, 1/3 cup milk and 2 Ta blespoons of vegetable oil Bake at 400 degrees for 25-20 minutes 1/4 tsp. Nutmeg 1/4 cup Catsup 1 tsp. Dry Mustard

2 Cans Small Pea’s (drained) 2-6 Hard Boiled Eggs (however many you like) 1 Medium Chopped Onion 1 Small jar/can of Pimento peppers 3/4 Cup Grated Cheese (any kind) 4 oz Can Black Olives (drained) 1/4 Cup Dill Relish (keep some of the juice to make the dressing with) Mix up Dressing; Approximately 1/2 Cup Mayonnaise, small amount of the Dill Relish Juice just to think out the mayonnaise. Mix all ingredients & dressing together. Refrigerate overnight is the best (but can serve immediately) Serve & Enjoy This is an easy recipe to double for larger batches if needed. You can also adjust ingredients to your liking. of the flour mixture, and pour in the milk, egg and melted butter and whisk until smooth. Heat a lightly oiled grid dle or frying pan over medium heat. Pour or scoop the batter onto the griddle using approximately ¼ cup for each pancake. (I use my ¼ measur ing cup, I think makes the perfect size pancakes) Brown on both sides and serve hot. Salt and sugar into medium bowl. Make a well in the center

Aggie Dillard Old Fashion Pancakes

1 ½ cup all-purpose flour 3 ½ teaspoon baking powder 1 teaspoon salt 1 tablespoon white sugar 1 ¼ cup of Milk 1 egg 3 tablespoon butter, melted In a medium bowl, sift together the flour, baking powder,

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