a collection of tried and true
Betty Davis
Blend together and pat into 9 x 13 pan. Bake at 350 for 20 minutes.
Mix above ingredients together and pour over crust while warm. Bake for 20 minutes more. Dust with powdered sugar when finished.
Jane Camplejohn
Going on its fifth generation as everybody’s favorite dessert.
Melt 2 bars of chocolate with sugar and water in double boiler. When melted, take off burner and beat until cool. Drop in 4 egg yolks, one at a time, and beat after each addition. Beat egg whites until they are stiff and add to the mixture. In a 9 x 13 pan layer bottom with half the cake, (cut into thin slices), pour half of the chocolate mixture over this. Repeat layering, top with whipped cream and chill for at least several hours.
Josephine Graham
All at room temperature
1. Cream butter alone
2. Add sugar gradually over long time, let it dissolve
3. Add eggs 1 at a time
4. Mix dry ingredients together and add some of this to the mixture
5. Add 1/3 T. cream
6. Add more of the dry ingredients
7. Add 1/3 T more cream
Continue adding and add the vanilla towards the end.
Refrigerate. Roll out on a floured and sugared surface and cut into shapes using cookie cutters. Bake in a 350 preheated oven for 8 – 10 minutes.
Bon Appetit, July, 2011
Crust:
Filling and topping:
Special equipment: Use a 9″–9 1/2″-diameter glass or metal pie dish. You will need pie weights or dried beans to bake the crust.
Preparation
For crust:
Pulse 1 1/4 cups flour, butter, and salt in a food processor until mixture resembles coarse meal with some pea-size pieces remaining. Drizzle 3 tablespoons ice water over mixture. Pulse until moist clumps form, adding more water by teaspoonfuls if mixture is dry. Transfer dough to a lightly floured work surface. Divide into 4 equal pieces. Working with 1 piece at a time, use the heel of your hand to smear each portion of dough twice in a forward motion to distribute butter. Gather all 4 dough pieces into a ball. Flatten into a disk, wrap in plastic, and chill dough until firm, at least 1 hour. DO AHEAD: Dough can be made up to 2 days ahead. Keep chilled.
Roll out dough on a lightly floured surface to a 13″ round. Transfer to pie dish, gently pressing dough onto bottom and up sides of dish. Fold overhang under and crimp edges decoratively. Pierce bottom of crust in several places with a fork, then chill until firm, about 30 minutes.
Line a large baking sheet with foil and place on a rack in middle of oven; preheat to 375°F. Line crust with parchment paper or foil and fill with pie weights. Bake until crust is set, about 20 minutes. Carefully remove parchment and pie weights. Bake until crust is pale golden, about 12 minutes longer. Transfer crust to a wire rack; let cool.
Filling and topping:
Whisk 2/3 cup sugar, cornstarch, and lemon zest in a large bowl. Add blueberries and lemon juice; toss gently to coat and evenly distribute. Let filling stand, tossing occasionally, until berries release their juices, 20-30 minutes.
Whisk flour, remaining 3 tablespoons sugar, light brown sugar, cinnamon, and salt in a medium bowl. Add melted butter; mix topping with fingertips to blend.
Assembly:
Preheat oven to 375°. Spoon blueberry filling into crust, then sprinkle topping over. Bake pie until filling is bubbling and topping is golden, about 1 hour 15 minutes. Cover with foil after 30 minutes if browning too fast.
Let pie cool on a wire rack. DO AHEAD: Can be made 8 hours ahead. Let stand at room temperature.
Nancy Holzheimer
Bake a Duncan Hines dark chocolate cake mix in 2 round cake pans. Let sit for 5 minutes. Poke holes in and pour mixture of:
over cakes. Refrigerate until set.
Frosting
Beet until the desired consistency.
Old family favorite. Not sure where it came from originally. I love the frosting.
Cream sugar and eggs together. Add dry ingredients and mix. Add vanilla, oil, apples and nuts. Pour batter in greased 9 x 13 pan. Bake for 45 -55 minutes in a 350 oven.
Topping
Shell
Mix ingredients together. Chill. Roll on waxed paper and fit into tart or pie tin. Prick all over and bake for 15 minutes in a 375 preheated oven.
Filling
Mix cream cheese and enough sour cream to get a spreadable consistency. Spread this on top of cooled shell
Topping
Peach/Raspberry
or
Strawberry
Combine ingredients in pan and boil for 1 minute. Look for color to change from opaque to clear. Topping will thicken at boiling point. Add more water if too thick.
Spread topping on top of tart and refrigerate
Josephine Graham
Mix together into crescent shapes. Bake
Combine and mix thoroughly.
Let stand for 2-3 minutes.
Drop by heaping teaspoon onto parchment covered cooke sheet.
Bake at 325 degrees for 20-25 minutes or until golden brown.
yield: 2 dozen cookies
Martha Stewart Living
1. Heat oven to 350. In an electric mixer, combine brown sugar, 1/3 cup granulated sugar, butter, and vanilla, and mix on medium-high speed until well combined. Add egg white, and mix until combined.
2. In a small bowl, whisk together cocoa, flour, and salt. Add to sugar and butter mixture, and mix on medium until flour is completely incorporated. Turn this mixture out onto a piece of parchment or wax paper and roll into a 1 ¾ by 8 ½ inch log. Chill for at least 1 hour or overnight.
3. Remove paper, and slice log crosswise into ¼ inch thick pieces. Place remaining 1 ½ T. granulated sugar in a small bowl, and dip each piece of dough in sugar, coating all sides; transfer to parchment-lined baking sheet 1 inch apart. Bake about 14 minutes for chewy cookies; for crisp cookies, bake 2 to 3 minutes longer. Slide the paper and cookies onto a wire rack to cook completely.
To slightly reduce the number of calories in these cookies, coat just the edges with sugar.
Eat On Edgecliff 