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Brown Sugar Cake

Ingrients & Directions


SALLIE KRATZ – NXMB21A
2 c Brown sugar; packed
1 3/4 c Flour; sifted
2 ts Cinnamon
2 ts Ground ginger
1 ts Ground cardamom
1 ts Ground cloves
1 ts Baking soda
1/4 ts Salt
2 Eggs
3/4 c Buttermilk (*)
1/2 c Butter; melted
1 c Pecans; chopped

BUTTERSCOTCH GLAZE
1/4 c Butter
1/4 c Brown sugar
2 tb Milk
1 c Powdered sugar
1 ts Vanilla or rum extract

Preheat oven to 325F. Grease and flour 9-cup tube (Bundt) pan.

In large bowl combine dry ingredients. Add buttermilk, eggs and
melted butter. Beat well. Add nuts if desired. Pour into prepared
pan. Bake for 50 minutes or until tests done. Cool in pan 10 to 15
minutes. Turn out onto wire rack or plate. Cool. Top with
Butterscotch Glaze.

(*) I used 4 Tbsp. buttermilk powder, added with the dry ingredients.
Then I added 3/4 C. water where the buttermilk is to be added.

GLAZE: In sauce pan, combine butter, brown sugar and milk. Bring to
full boil, add sugar and extract. Beat until smooth. Add more milk to
make a good consistency for drizzling if necessary.

Yields
8 servings

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White Chocolate-banana Cream Pie

Ingrients & Directions


40 Chocolate wafers
1/3 c Butter or margarine; melted
1/2 c Granulated sugar
1/4 c Cornstach
1/4 ts Salt
2 1/2 c Milk
3 Slightly beaten egg yolks
4 oz White chocolate; finely
-chopped
1 1/4 ts Vanilla
4 md Bananas
1 c Whipping cream
2 tb Sifted powdered sugar

This just became my new favorite last night. It has a lot of steps, but
it’s an absolutely scrumptious treat for company. It’s the creation of
Bernice Janowski of Stevens Point, Wis

Crush 30 chocolate wafers into fine crumbs (should be about 1 and 1/2
cups). In a bowl combine crumbs and melted butter or margarine; toss to mix
well. Spread into a 9- inch pie plate. Press onto bottom and sides to form
a firm, even crust; cover and chill. For filling, in a saucepan combine
granulated sugar, cornstarch and salt. Stir in milk. Cook and stir over
medium heat till thickened and bubbly. Cook and stir two minutes more.
Remove from heat. Gradually stir 1 cup of hot filling into yolks. Pour yolk
mixture into hot filling in pan. Bring just to boiling. Reduce heat; cook
and stir 2 minutes more; remove from heat. Stir in chopped white chocolate
and 1 teaspoon of the vanilla. Stir till chocolate has melted. Slice 2
bananas onto the chilled crust. Spread half of the filling over all. Layer
remaining chocolate wafers on filling. Chop 2 remaining bananas and place
on chocolate wafers. Cover with remaining filling. Cover and chill at least
4 hours. Before serving, combine whipped cream, powdered sugar and
remaining 1/4 teaspoon vanilla in a chilled bowl. Beat with an electric
mixer on medium speed till stiff peaks form. Spread whipped cream over pie.

Yields
1 Servings

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Down-under Apple Pie

Ingrients & Directions


PIE
6 ea Tart apples
1/2 c Sugar
2 tb Flour
1 ts Cinnamon
1/8 ts Cloves

TOPPING
1/2 c Flour
1/4 c Sugar
1/2 c Grated cheddar
1/4 c Melted butter
1 x Sour cream (optional)

9 in pie crust PIE: Peel, core, and slice thinly the apples. Mix
the sugar, flour, cinnamon, and cloves and toss the apples lightly in
this mixture. Arrange the apples in the pastry-lined pan. TOPPING:
Combine the flour, sugar, and cheese. Mix in the melted butter.
Sprinkle the cheese crumbs over the apples. Bake at 400 degrees for
40 minutes, or until the topping and crust are golden brown. Serve as
is or with a spoonful of sour cream. From Apple Recipes by the
Connecticut Apple Marketing Board and
the Connecticut Department of Agriculture

Yields
1 Servings

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Thanksgiving Butterscotch Pie

Ingrients & Directions


1 c Brown sugar
2 tb Butter
1 tb Flour
1 ea Egg, separated
1 c Milk
1 ts Vanilla
1/4 ts Salt
1 ts Sugar
1 x *pastry

Boil the brown sugar and butter together until soft. Beat the egg
yolk well and add it to the flour, then add the milk. Beat this until
very smooth. Combine with the sugar mixture and cook until the
mixture thickens. Remove from fire and add salt and flavoring. Pour
into a pastry-lined pan. Bake at 450-F for 10 minutes; reduce the
heat to 350-F and bake 30 minutes. Cover pie with a meringue made by
beating the white of the egg stiff and adding 1 tsp sugar. Return pie
to oven to brown meringue.

Yields
1 Servings

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Pain Perdu (“lost Bread”) (new Orleans-style French Toast)

Ingrients & Directions


4 sl Stale French bread; (about
-1-1/4 inches thick)
1 c Milk
2 lg Eggs; well-beaten
1/4 c Sugar
1/4 ts Vanilla extract
2 tb Butter
2 tb Vegetable oil
2 ts Powdered sugar; mixed with
-1/2 teaspoon cinnamon

This is the local version of French toast, made with stale French bread.
Pain perdu got its start as a way of using up leftover bread. We like it so
much that we buy extra French bread and set it on the kitchen counter to
get stale so we can make pain perdu, or sometimes bread pudding.

If you live outside New Orleans and can’t get our local French bread,
substitute your own locally available French or Italian bread. Don’t use
sourdough. Let the butter and oil get sizzling hot in the skillet before
adding the soaked slices. Keep the fried slices warm in a 200 degree F oven
while you finish cooking the rest.

In a large bowl combine the milk, eggs, sugar and vanilla and mix
thoroughly. Soak the slices of stale French bread in the mixture for a few
minutes.

Meanwhile, melt the butter in a heavy skillet and add the oil. When the
butter and oil mixture is very hot, fry the soaked bread slices one or two
at a time on each side, until golden brown. Sprinkle with cinnamon and
powdered sugar mixture just before serving. Serve with Louisiana cane syrup
or pancake syrup. Serves 4.


Yields
4 Servings

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Mango Pie

Ingrients & Directions


1 Pie shell; 10-inch prepared
5 Ripe mangoes; sliced
1 c Sugar
3 tb Cornstarch
1 Egg; lightly beaten, or
1/4 c Liquid egg substitute
1 c Heavy cream
1 1/4 ts Vanilla extract
1/8 ts Salt
1/2 ts Cinnamon
1/4 ts Nutmeg
4 tb Butter or margarine
1/2 c Coarsely chopped walnuts

1. Bake pie shell for about 1/2 time suggested in directions or recipe for
shell (this step avoids shell becoming soggy from fruit filling). Let cool
completely.

2. Preheat oven to 350 degrees F.

3. Arrange mango slices in lightly baked pie shell; set aside. In a small
bowl, combine sugar, cornstarch, salt and spices. In a medium bowl, blend
together egg, cream and vanilla. Gradually add sugar mixture; mix well.
Pour mixture over mangoes. Dot with butter, sprinkle with walnuts.

4. Cover pie with aluminum foil. Bake in preheated over for one hour until
filling is firm. Uncover pie for last 10 minutes of baking time. Serve with
ice cream.

Makes 6 to 8 servings.

MC
Yields
1 Servings

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Onion-tomato Cheese Pie

Ingrients & Directions


4 c Thinly sliced spring sweet
-onions (1 lb)
2 tb Margarine
1 Pie shell, baked (10″)
2 tb Flour
2 1/2 c Shredded low-fat Swiss
-cheese
2 Firm tomatoes, sliced
1 cn Evaporated milk (5 oz)
2 Eggs
1 ts Italian seasoning

Combine onion and margarine in a 2-quart glass measure or casserole.
Cover with vented plastic wrap or lid. Microwave on high 5 1/2 to 6
1/2 minutes. Remove onion with a slotted spoon and place in bottom of
pie shell. Stir flour into cheese and sprinkle over top of onion.
Place tomatoes on top of cheese.

To liquid remaining in measure, add milk, eggs and Italian seasoning;
beat well. Pour milk mixture over ingredients in pie shell. Rotating
midway through cooking, microwave on medium-high (70%) 10-12 minutes,
or until center is almost set. Let stand 10 minutes before cutting.

Nutrient data per serving: 475 calories; 19 grams protein; 31 grams
fat (59% of total calories); 28 grams carbohydrates; 2 grams dietary
fiber; 132 milligrams cholesterol; 309 milligrams sodium.

Yields
6 Servings

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Swedish Apple Pie (ovo)

Ingrients & Directions


1 c Flour
1 To 1 1/2 cups sugar
1/2 ts Vanilla
4 Egg whites
1/2 c Chopped walnuts
2 ts Baking powder
2 c Finely chopped apple

Preheat oven to 350 degrees F. In a large bowl, mix first ingredients; the
mixture will be thick. Stir in chopped apple. Spray a pie pan with no
stick spray. Put mixture in the pan and bake for about 35 minutes.

I never use the nuts and it still tastes great. I never use more than one
cup on sugar – depends on the sweetness of the apples I use. I especially
like to use Fuji apples. Before baking I sprinkle the top of the batter
with a touch of cinnamon sugar. We enjoy this warm but it is ok cold too!


Yields
1 Servings

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Cheesecake Brownies

Ingrients & Directions


1 pk Brownie mix; (do not use
-mixes
; that include a
; syrup pouch) (20
; 1/8 oz)
1 pk Cream cheese; softened (8
-oz)
1/3 c Sugar
1 Egg
1/2 ts Vanilla

Prepare brownie mix as directed on package; spread in greased
13×9-inch baking pan. Mix cream cheese with electric mixer on medium
speed until smooth. Add sugar, mixing until blended. Add egg and
vanilla; mix just until blended. Pour cream cheese mixture over
brownie mixture; cut through batter with a knife or small spatula
several times for marble effect. Bake at 350 degrees for 35 to 40
minutes or until cream cheese mixture is lightly browned. Cool in pan
on wire rack. Cut into squares. Yield: 24.


Yields
1 servings

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Lemon Strawberry Cakeroll

Ingrients & Directions


5 Eggs; separated
2 tb Lemon juice
3/4 c Flour
1 ts Baking powder
2 tb Water
1/2 ts Dried lemon peel
24 pk Equal

FILLING
1 pk Low calorie whipped topping
-mix
1/2 c Skim milk
4 oz Low calorie cream cheese;
-softened
4 pk Equal? sweetener
1 c Strawberries; chopped

Beat egg yolks, water and lemon juice until thick and lemon colored.
Gradually beat in lemon peel. Fold in flour and baking powder. Beat egg
whites until stiff, but not dry peaks form. Fold into lemon mixture. Spread
batter onto wax paper lined 11 x 15 inch jelly roll pan, sprayed with
nonstick coating. Bake in preheated 400 degree oven 10 to 12 minutes.
Remove from pan immediately and place on clean kitchen towel that has been
dusted with 12 pkg. Equal. Remove wax paper and sprinkle remaining 12 pkg.
of Equal over cake. Roll up jelly roll fashion, starting with shorter side.
Cool cake then unroll, prepare filling and use as directed

FILLING: Prepare whipped topping mix according to package directions, using
skim milk instead of water. Beat topping with cream cheese and equal until
smooth. Fold in strawberries. Spread mixture over unrolled cake leaving
about 1/2 to 1 inch margin around edges. Roll up cake with filling and
refrigerate until ready to serve. Slice with serrated knife.

busted by sooz


Yields
4 Servings

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