Preheat oven to 450.
Mix: 3 beaten eggs or 6 beaten yolks
1/2 c sugar
1/4 tsp salt,
2 c milk (or milk and light cream)
1 tsp vanilla ( or rum or bourbon
Line a pie tin with crust, making sure to build up the edges, and repairing any cracks. Prick the bottom. Bake for ten minutes. Drop the heat to 325, pour the mixture into the crust. Sprinkle with nutmeg. Bake 30 minutes or until firm. (Took almost an hour for us.)
These were absolutely amazing. First definable as “dark chocolate” cookies I have ever come across. However, a warning should be given as to the potentially addictive quality of these cookies.
1 1/4 c butter
3/4 c sugar
2/3 c brown sugar
2 eggs
2 1/2 c flour
3/4 c cocoa
1/2 tsp baking soda
1/4 tsp salt
Cream butter and sugar. Add eggs. Sift together flour, cocoa, soda, and salt. Add to butter mixture gradually, mixing as you go.
Bake 10-12 minutes at 375.
Preheat oven to 350
Cream: 1/4 c butter, 1/4 c sifted sugar
Beat in: 2 eggs, 1 tsp vanilla
Fold in: 1/2 c flour
Bake in greased molds about 15 minutes. Can also drizzle the dough in lines on a greased cookie sheet. If flat or flat and dipped in icing they are Cat’s Tongue Cookies, if you turn them into cookie sandwiches, they are Maquis. Suggested filling or coating – <a href=”http://www.phoenixfiles.plutospeaks.info/?p=935″>European Chocolate Icing</a>.
Melt in double boiler: 1 T butter, 4 oz chocolate (unsweetened)
When melted, add, and beat well: 6 T cream
Sift and add until taste and texture are right for your purposes: 1 1/2 c confectioner’s sugar, 1 tsp vanilla
Spread while warm.
Combine, stir, and heat in a double boiler until smooth:
1/4 c butter
1/2 c brown sugar
1/8 tsp salt
1/3 c cream or evaporated milk
Cool slightly and beat in enough icing sugar (2 c ish) to get the consistency right.
Can also add:
1/2 tsp vanilla or 1 tsp rum
1/2 c chopped nutmeats
9 egg whites
3 c sifted all purpose flour
1 tsp baking powder
1/2 tsp salt
2 c sugar
9 egg yolks
2 c butter, softened
2 tsp vanilla extract
confectioner’s sugar (I skipped this part)
Warm egg whites to room temperature. Preheat oven to 350. Grease and lightly flour 10 inch tube pan. Mix flour, baking powder and salt, set aside. Beat egg whites until foamy. Gradually beat in 1 c sugar, 1/4 c at a time, beating after each addition. Continue beating until soft peaks form when beater is slowly raised. Set aside. Beat yolks with remaining c of sugar, butter, and vanilla. Once smooth, mix in the flour mixture, and resmoothen. Mix in egg white mixture carefully, until just blended. Turn into prepared cake pan. Bake 65 minutes, or until it passes the toothpick test. Let cool 15 minutes. Loosen around edges, and turn cake out of pan.
One of the ways in which this was enjoyed was moderately thin slices with peanut butter and jelly.
Make Zwieback crust, line pan with it. Chill the crust.
Preheat oven to 375.
Mix well and pour into crust:
2 beaten eggs
3/4 lb soft cream cheese
1/2 c sugar
1 tsp lemon juice or 1/2 tsp vanilla
1/2 tsp salt
Bake 20 minutes. Remove from oven.
Cool to room temperature. Heat oven to 425.
Mix well and pour over cake:
1 1/2 c sour cream
2 T sugar
1/2 tsp vanilla
1/8 tsp salt
Bake 5 minutes. Cool. Refrigerate 6-12 hours. (Lean much further to 12.)
Benefit to making things that produce as many leftovers as some of my choices of late is that sometimes I can use my cooking time to make something more interesting. This was the first time I had made this particular style of cookie, and it was an amusing experience.
Warning: This recipe doesn’t make very many cookies. The count for me was 17 (though it claims 3 dozen), although I was less particular about the “drop by teaspoon” and I didn’t flatten them out or curl them.
2 egg whites
1/2 c sugar
1/4 tsp vanilla
3 T butter, melted
3 T flour
1/2 c sliced, blanched almonds
Preheat oven to 400. Grease large cookie sheet and dust with flour. (Unless using nonstick or silicone.) Combine egg whites, sugar, and vanilla – beat with a whisk about 2 minutes, or until sugar is dissolved. Add melted butter and flour, beat until smooth. Stir in almonds.
Drop by teaspoonful onto cookie sheet. With a small spatula, spread each to a 3 inch circle. I only put six in per cookie sheet. Bake 4 to 5 minutes, or until cookies are golden brown around edge and lightly browned in the center. Immediately, using the spatula again, remove cookies carefully, and place over a rolling pin to curl them. Repeat until out of batter.
Crush or grind fine or crumb in a blender – 1 1/2 c crumbs
Stir into crumbs into well blended:
1/4 – 1/2 c confectioner’s sugar
6 T melted butter
(1 tsp cinnamon)
Makes 1 9″ single crust.
small can plain unseasoned pumpkin (8 oz)
1/4 tsp salt
2/3 c sugar – half brown, half white
1 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
2 beaten eggs
1 1/3 c evaporated milk
Mix together, warm in pan. Pour into pie crust. Bake at 435 for 50-60 minutes.