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Lemon Meringue Pie (Maya
Angelou's)
Natalie Marshall
Servings: 6-8
Ingredients:
1 cup sugar
3 tablespoons cornstarch
1/8 teaspoon salt
1 1/2 cups hot water
1 1/2 cups crumbs from soft-type bread (no crusts)
4 egg yolks (reserve whites for Meringue)
1 tablespoon butter
Grated rind of 1 medium lemon
Juice of 2 medium lemons
One 9-inch pie shell, baked
Meringue:
4 egg whites
1/8 teaspoon salt
1 teaspoon cream of tartar
4 tablespoons sugar
Preheat oven to 400°F.
In top part of double boiler, mix well sugar, cornstarch, and salt.
Stir in hot water and combine until smooth. Add bread crumbs and
cook over boiling water, stirring until smooth and thickened.
In small mixing bowl, beat egg yolks, and stir in a small amount of
mixture. Then combine the two mixtures in boiler, and cook over low
to medium heat for 2 to 3 minutes. Add butter, lemon rind, and lemon
juice. Cool slightly.
Pour mixture into baked shell. Pile Meringue lightly on top,
covering filling completely.
Bake for 10 minutes, or until lightly browned.
Million Dollar Cookies
Anonymous
Servings: 60 cookies
Ingredients:
2 cups shortening
1 cup brown sugar
1 cup granulated sugar
2 eggs
1 teaspoon almond extract
1 teaspoon vanilla extract
2 teaspoons baking soda
4 cups all-purpose flour
2 teaspoons cream of tartar
Instructions:
In a large glass bowl, cream the shortening, sugar, eggs and
flavorings.
Sift the dry ingredients together and add to the creamed mixture.
Chill the dough for 30 minutes. Scoop cookies onto a baking pan
using a No. 40 scoop or its equivalent (about 1/8 cup).
Optional: You can flatten each cookie with a glass that has been
dipped in sugar.
Bake for 10 minutes in a 350 degree oven.
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Coconut
Pound Cake
Myrtle Graham
Servings: 24
Ingredients:
1 cup (2 sticks) butter, softened
1/2 cup vegetable shortening
3 cups sugar
6 eggs
3 cups sifted flour
1/4 teaspoon salt
1 cup milk
1 package (7 ounces) flaked coconut
1 teaspoon McCormick Coconut Extract
1 teaspoon McCormick Pure Almond Extract
Glaze:
1 1/2 cups sugar
3/4 cup water
1/2 teaspoon Coconut Extract
Instructions:
Preheat oven to 350°F. Cream butter, shortening and sugar in large
mixing bowl. Beat in eggs, one at a time. Sift flour with salt. Add
to butter mixture alternately with milk, beginning and ending with
dry ingredients. Stir in coconut and extracts. Pour into a greased
and floured 10-inch tube or bundt pan. Bake 75 minutes or until
toothpick inserted in center comes out clean. Cool 10 minutes in
pan. Remove from pan and glaze while cake is hot.
Glaze:
In saucepan, mix sugar, water and extract. Stir to dissolve sugar,
bring to boil; cook 1 minute. Brush on hot cake, using all of the
glaze.
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Yeast
Rolls (Best)
Myrtle Graham
Ingredients:
2 c boiling water
1 Tbsp butter
¾ c sugar
1 tsp sugar
2 lg eggs
6 c bread flour
1 Tbsp salt
2 pkg rapid rise yeast
½ c lukewarm water
Instructions:
In a large bowl combine ¾ cup sugar, salt and 2 cups boiling water.
Sit aside to cool. Using tall glass (16 oz.) mix 2 packages yeast
with ½ cup lukewarm water and 1 tsp sugar. Stir to mix and sit aside
to let yeast rise to top of glass. Beat 2 eggs and add to boiling
water mixture. Next add yeast and begin to gradually add flour,
mixing well. Place dough in a large greased bowl, cover with dish
towel and place bowl in warm area of kitchen to rise (about one
hour). After rising, knead well on floured surface. Roll then cut
with sharp cutter and place on greased cookie sheet. Brush tops with
melted butter and cover to rise again (about 30-60 min). Preheat
oven to 400 degrees and bake about 20 minutes or until golden brown.
Enjoy!
Brownies (Most
Wonderful)
Ingredients:
2 -1/3 cups semisweet chocolate chips
3 sticks butter
1 -1/2 cup sugar
1 cup flour
1/2 teaspoon salt
1 -1/2 teaspoon baking powder
6 eggs
1 tablespoon vanilla
1 cup milk chocolate chips
1 cup chopped hazelnuts
Instructions:
Preheat oven to
350°. Grease a 9-by-13 inch baking pan.
In a large microwavable bowl, place semisweet chocolate chips and
butter. Heat on high for 2 minutes. Stir mixture with a wooden spoon
until all of the chips and butter are melted.
In the bowl of a standing mixer, combine the sugar, flour, salt and
baking powder. Stir to mix thoroughly.
Add the eggs and vanilla to the chocolate mixture, blending well
with a wooden spoon.
Pour this mixture into the bowl with the dry ingredients. Mix on
medium speed for 30 seconds, just until ingredients are blended.
Stir in the milk chocolate chips and 1/2 cup hazelnuts. Spread into
prepared pan. Sprinkle with remaining nuts.
Bake until the cake starts to come away from the sides of the pan,
about 35 minutes. Cool before cutting to serve.
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