FRIENDS 18
BARBECUE CHICKEN WINGS
20-25 wings, cut at the joints; discard the tips
1 c. water
1 c. soy sauce
1 c. sugar
1/4 c. sweetened pineapple juice
1/4 c. corn oil
1 tsp. garlic powder
1 tsp. ginger
Mix sauce ingredients. Add wings and refrigerate overnight. You do not need to double the sauce recipe for more wings. Lay flat in broiler pan. Bake at 350º for 45 minutes. Turn a couple times. Serve hot or cold.
CREAM CHEESE ICING
1 lb. cream cheese
1/2 c. butter, softened
2 tsp. vanilla extract
2 1/2 c. confectioners' sugar
3 tbsp. pineapple juice
In large bowl, cream together cream cheese and butter with an electric mixer. Add vanilla and mix. Beat in sugar. Scrape down sides of bowl and mix again. Add pineapple juice, if desired, and mix well. Yields: enough icing for 2 (9 inch) cake layers.
PINEAPPLE UPSIDE DOWN CAKE
1 1/2 sticks margarine
2 c. light brown sugar, packed
Pineapple & juice
3 eggs
1 c. sugar
1 tsp. vanilla
1 1/2 c. flour
2 tsp. baking powder
1/4 tsp. salt
Use 9 or 10 inch iron skillet or round pan. Melt margarine over low heat in skillet. Remove from heat, add brown sugar. Mix together 8 slices of pineapple or 2 cups crushed pineapple (drained). Pour evenly over margarine and sugar. Separate eggs in large bowl. Beat yolks until light and smooth. Add sugar with 1/2 cup pineapple juice and vanilla. Beat until sugar is well dissolved. Sift flour, baking powder and salt. Mix well. Beat egg whites until stiff then fold into the above mixture. Pour onto the margarine, sugar and pineapple mixture. Bake at 350º for 35 to 45 minutes. Let cool for 10 minutes, put plate over skillet or pan and dump upside down.
SHOO-FLY PIE
PASTRY:
1 1/4 cups flour, plus for dusting
1 T
Pinch salt
1/2 cup (1 stick) unsalted butter, cold and cut into small chunks
2 T ice water, plus more if needed
FILLING:
1 cup unsulphured molasses or Pennsylvania Dutch Table Syrup
3/4 cup hot water
1 teaspoon baking soda
2 large eggs, lightly beaten
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
CRUMB TOPPING:
1 cup flour
1/2 cup brown sugar
2 T unsalted butter
Whipped cream, for serving
To make the pastry: combine the flour, sugar, and salt in a large mixing bowl. Add the butter and mix with a pastry blender or your hands until the mixture resembles coarse crumbs. Pour in the ice water and work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 tablespoon at a time. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. Roll the dough out into a 10-inch circle, press the dough firmly into the bottom and sides so it fits tightly. Trim the excess dough around the rim. Place the pie pan on a sturdy cookie sheet so it can prevent spills from burning in the bottom of the oven. Preheat the oven to 350º.
To make the filling: In medium-size mixing bowl, combine the molasses and water; stir in baking soda, eggs, and spices. To make the crumb topping: With a pastry blender, mix together the flour, brown sugar, and butter, until it is the texture of coarse crumbs. Take 1/2 cup of the crumb mixture and put it in the bottom of the pie shell, pour in the molasses filling, and scatter the remaining crumbs on top. Bake for 30 minutes, until the filling jiggles slightly and the top is firm. Let cool to room temperature before cutting. Serve with whipped cream
FLAG CAKE
Serves: 16
1 qt. strawberries, divided
1-1/2 cups boiling water
1 pkg. (8-serving size) or 2 pkg. (4-serving size each) Gelatin, any red flavor
Ice cubes
1 cup cold water
1 pkg. (12 oz.) pound cake, cut into 10 slices
1-1/3 cups blueberries, divided
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
SLICE 1 cup of the strawberries; set aside. Halve remaining 3 cups strawberries; set aside. STIR boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Add enough ice cubes to cold water to measure 2 cups. Add to gelatin; stir until ice is melted. Refrigerate 5 minutes or until slightly thickened (consistency of unbeaten egg whites). MEANWHILE, line bottom of 13x9-inch dish with cake slices. Add sliced strawberries and 1 cup of the blueberries to thickened gelatin; stir gently. Spoon over cake slices. REFRIGERATE 4 hours or until firm. Spread whipped topping over gelatin. Arrange strawberry halves on whipped topping for "stripes" of flag. Arrange remaining 1/3 cup blueberries on whipped topping for "stars."
U.S. FLAG PIZZA
Sweet, Rich Crust Topped with Cream Cheese, Granola, Berries and Mini-marshmallows
1-1/2 to 2 cups flour
1/4 cup firmly packed brown sugar
1 envelope (1/4 ounce or 2 1/4 tsp) Fleischmann's RapidRise Yeast
1/2 teaspoon salt
1/2 cup water
1/4 cup butter or margarine
1 teaspoon vanilla
Granola
Blueberries
sliced strawberries
Miniature marshmallows
CREAM CHEESE TOPPING
1 (3-ounce) package cream cheese
1/4 cup sour cream
1/4 cup sugar
1/2 teaspoon vanilla
In a bowl, combine 2/3 cup flour, sugar, undissolved yeast, and salt. Heat water and butter until very warm (120 to 130 F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in vanilla and enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes. Roll dough to 12 x 10-inch rectangle; place on greased baking sheet. Prick surface of dough randomly with fork; let rest 10 minutes. Bake at 425º for 12 to 15 minutes or until golden. Remove from sheet; cool on wire rack. When completely cooled, spread Cream Cheese Topping onto crust to within 1/2-inch of edge; sprinkle with granola. Arrange fruits and marshmallows over top to resemble the U.S. flag. Serve promptly after topping. Refrigerate leftovers.
Cream Cheese Topping: In a bowl, combine 1 (3-ounce) package softened cream cheese, 1/4 cup sour cream, 1/4 cup sugar, and 1/2 teaspoon vanilla extract. Stir until smooth.
CALZONES
1/2 Lb. Bulk Italian Sausage
2 T grated Parmesan Cheese
2 T chopped Parsley
1 Pound loaf frozen bread dough, thawed
4 Ounces Mozzarella cheese sliced into 3 pieces
1/4 Cup Canned Pizza Sauce
1 egg, beaten with 1 T Water
single serving shell pans
Spray pans with nonstick spray.
Preheat oven to 350º. Crumble and cook sausage until no longer pink. Drain on a paper towel; toss with Parmesan cheese and parsley. Roll thawed bread dough on to a lightly floured surface and roll into a 20"x10" rectangle. Cut dough into 6 squares approx. 5" each. Cut each slice of cheese in half. Place the 1/2 slice in the center of each calzone. Top with 2 tablespoons of the sausage parmesan cheese mixture and 1/2 tablespoon pizza sauce. Brush edges of dough with egg and water mixture. Gather over filling and pinch the seam to seal. Place smooth side down into individual serving pans. Bake for 20-25 minutes in a 350º oven until golden brown. Remove from pans and cool slightly before serving. serves 6
CHOCOLATE MOUSSE CAKES
Cake:
3 ounces chopped semisweet chocolate
6 T unsalted butter, cubed
3/4 cup granulated sugar
1/3 cup flour
3 eggs, room temperature
Mousse:
7 ounces chopped semisweet chocolate
1/2 cup unsalted butter, cubed
1 T coffee flavored liqueur
1/2 cup whipping cream
For cake: melt chocolate and butter in a metal bowl over a saucepan with simmering water. Stir until smooth.
Remove from heat and stir in sugar and flour until well blended. Add eggs one at a time stirring well. Spoon into individual shortcake pans until 1/8th full. Bake until set, about 10 to 12 minutes at 350º. Cool 3-4 minutes and unmold.
For mousse: combine chocolate, butter and liqueur in a small saucepan. Stir over low heat until melted. Pour into a bowl and let cool to room temperature. With a mixer, whip cream bowl in a chilled until soft peaks form. Fold into cooled chocolate mixture. Cover and chill until slightly firm. Put 1/4 cup mousse mixture on each cake and sprinkle with confectioners sugar. Makes 8 servings
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