Name Brand Recipes and Other Recipes

[Julie]

Famous Amos Chocolate Chip Cookies

1/2 pound butter or margarine
1 cup light brown sugar -- packed
1 cup sugar
3 eggs
3 cups Bisquick
1 cup cornstarch
1/2 Cup nonfat milk powder
2 tablespoons Sanka or coffee powder
1 tablespoon unsweetened cocoa powder
1 tablespoon Vanilla
12 ounces semi-sweet chocolate pieces
4 ounces pecans -- well-chopped

With electric mixer, high speed, cream butter until light and fluffy.Beat in sugars, beating until very creamy. Beat in eggs, then each remaining ingredient, except chips and pecan.s
When dough is smooth, work in chips and pecans with spoon.
Make grape-sized pieces of dough for each cookie, placing 1" apart on ungreased sheet. Bake at 350 degrees for 14 minutes or until golden brown. 12 dozen small cookies. Freeze unbaked cookie dough to thaw, shape and bake in 4 months.

[Lisa40]

2 pkg. active dry yeast
3/4 C. warm water (105ºF)<br>1/2 C. sugar
1 tsp. salt
2 large eggs
1/2 C. shortening
4 C. unbleached flour
Butter or regular margarine, softened

In a large mixing bowl, dissolve yeast in warm water. Stir sugar, salt, eggs, shortening and half of the flour into the yeast mixture. Add the remaining flour blending until smooth. Scrape the dough from the sides of the bowl and cover with a cloth dampened in warm water. (The cloth should feel wet but not be so wet that water drips onto the dough.) Let rise in a warm place until doubled in size, about 1 1/2 hours.

Divide the dough in half and roll each half in a 12 inch circle, 1/4 inch thick. Spread with the soft butter and cut circle into 16 wedges. Roll up each wedge beginning at the largest end. Place point side down, on a greased baking sheet. Curve to form crescents. Cover and let rise until double about 1 hour.

Preheat oven to 400ºF and bake for 12 to 15 minutes or until they are a rich golden brown. Brush with soft butter.

[Lisa40]

15 lb. fully ripe tomatoes, chopped
2 C. celery, chopped
3 large onions, chopped
3 cloves garlic, minced/mashed
1/4 C. granulated sugar, or to taste
2 T. salt
3/4 tsp. pepper
2 tsp. prepared horseradish
1/3 C. lemon juice
Worcestershire sauce, to taste

Over medium high heat bring the vegetables to a boil and boil gently for about 20 minutes.

In a covered blender (food processor) and a portion at a time process until smooth. Strain and discard pulp.

Add seasonings and bring to just under boiling if canning, or chill and freeze. Yields about 6 quarts.

[Lisa40]

1 lb. processed cheese, cut into small pieces
1 (13 oz.) can evaporated milk
4 T. margarine
1 tsp. salt
Dash of Tabasco sauce
1 tsp. dry mustard

Melt all ingredients in heavy saucepan or double boiler over medium heat. Pour into containers; let cool. Use on crackers or in recipes calling for Cheez Whiz.

[Ginger2]

2 egg whites
1 T. dry powdered milk
Drop or two of yellow food coloring

Mix all together until blended. Keep refrigerated. Do not make more than 1 cupful at a time because it does not keep well.

[Ginger2]

1/2 C. raisins
2/3 C. Heinz Ketchup
1 tsp. chili powder
1 tsp. salt
4 oz. applesauce
1 T. Wish Bone Italian Dressing

Put all ingredients in a blender and pulse for 2 minutes on high or until smooth.

[Ginger2]

A bottle about the size of a Twinkie
Twelve 12 x 14 inch pieces of aluminum foil
Pastry bag
Toothpick or bamboo skewer

Cake
4 egg whites
1 (16 oz.) box golden pound cake mix
2/3 C. water
Nonstick spray

Filling
2 tsp. very hot water
1/4 tsp. salt
2 C. Marshmallow Creme®<br>1/2 C. shortening
1/3 C. powdered sugar
1/2 tsp. vanilla extract

Preheat oven to 325ºF.<br>
Create the cake mold by folding each piece of foil in half twice and wrapping it around the bottle leaving the top open. Lightly spray the inside of each mold with Pam or Baker’s Joy or equivalent, arrange on cookie sheet.

In medium bowl, beat egg whites till stiff but not dry. Set aside.

In large bowl, combine cake mix and water and beat 2 minutes, scraping sides and bottom of bowl to thoroughly mix. Gently fold in egg whites until combined with cake mix. Pour about 3/4 inch of batter into each mold.

Bake 25-30 minutes or till cakes test done with clean toothpick inserted in center. Cool completely and remove cakes from mold.

To make filling, mix hot water and salt in coffee cup until dissolved. Set aside and cool completely.

In medium bowl cream together shortening, powdered sugar and vanilla. Add Marshmallow Creme and beat on high speed until fluffy. Add cooled salt water and beat another minute.

Using a bamboo skewer or toothpick, poke a hole all the way through the cake, moving it around to hollow out a small area all the way through the cake for the filling. Using a filling tip on a cookie press or a cake decorator, fill each cake with filling. Fill from both ends if necessary.

[Ginger2]

LAWRY'S SEASONED SALT

2 T. pepper
1 T. chicken bouillon powder
1 tsp. onion salt
1 tsp. onion powder
1 T. garlic salt
1 tsp. cumin powder
1 tsp. dry marjoram leaves
1 T. minced parsley
1 tsp. paprika
1/2 tsp. curry powder
1 T. chili powder
1/3 C. salt

Mix all ingredients together thoroughly, or put all ingredients into a 1-quart mayonnaise jar with tight fitting lid, shaking until blended well. Keep at room temperature. Use within 3 months. Yields about 1 cup.

[Ginger2]

1 box devil's food cake mix with pudding in mix

Mix as directed.

Filling
5 T. flour
1 C. milk
1/2 tsp. salt
1 C. sugar
1/2 C. shortening
1/2 C. butter
1 tsp. vanilla

Frosting
1/2 C. sugar
6 T. milk
6 T. butter/margarine

Grease two jellyroll pans. Divide batter, half in each pan, Bake 12 minutes.

Blend flour, salt and milk. Heat until thickened. Cool thoroughly. Cream sugar, shortening and butter at high speed, gradually adding cooled mixture. Beat at high speed 7-8 minutes. Spread on one pan of cooled cake. Invert other jellyroll pan with cake on top.

Frosting: Boil 3 minutes and then add 1/2 cup chocolate chips. Beat until chips melt. Spread on bars.

[Ginger2]

1/4 C. dried onions
1 T. sugar
1 T. beef or chicken soup base or 2 bouillon cubes

Re-crisp dried onions and granulate in a blender. Powder the bouillon cubes with onion.

To use, mix Onion Soup Mix with 1 cup sour cream or desired chip base and let stand in the refrigerator for at least 2 hours.

[Ginger2]

3 egg whites
2 C. light corn syrup
1/2 tsp. salt
2 C. sifted confectioners' sugar
1 T. vanilla extract

In large mixer bowl, combine egg whites, syrup and salt. Beat for 10 minutes until thick. Add confectioners' sugar at low speed. Then add vanilla extract and beat until blended. Makes two quarts.

[Ginger2]

4 egg yolks
1 tsp. salt
2 tsp. dry mustard
6 T. vinegar
3 C. vegetable oil
3 T. flour or cornstarch
1 C. boiling water
2 T. granulated sugar
1/4 C. white vinegar
1 T. salt

With mixer blend egg yolks, salt, sugar and 2 tablespoons of the vinegar. Very slowly add 1 cup of the oil, a few drops at a time, and mix thoroughly. Add remaining oil a little faster, but be careful to blend each addition before adding more oil. When all oil has been added, add remaining 4 tablespoons vinegar.

Put remaining ingredients in a saucepan and cook to a smooth paste. Add this hot mixture to the mayonnaise and blend well. Pour into a container and cool in the refrigerator. Yields slightly more than 1 quart.

[Ginger2]

Yield: about 3 1/2 dozen

2 1/2 C. all purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
1 C. (packed) dark brown sugar
1/2 C. sugar
1 C. butter, softened
2 large eggs
2 tsp. vanilla
12 oz. semi-sweet chocolate chips

Preheat oven to 300ºF.<br>
Mix flour, baking soda and salt; set aside.

Mix sugars together thoroughly in a large bowl. On medium speed, add butter just till well mixed. Add eggs and vanilla; mix till blended. Do not overbeat. On low speed, add flour mixture and chocolate chips until barely mixed.

Drop onto ungreased cookie sheet, 2 inches apart using rounded tablespoonsful. Bake 18-22 minutes or till light brown. Remove immediately to cool surface

[Ginger2]

MRS. FIELDS' COCONUT MACAROONS

1/4 C. sugar
2 T. almond paste
1 C. shredded coconut
2 oz. mini semi-sweet chocolate chips about (1/3 cup)
3 large egg whites
1/4 tsp. cream of tartar

Preheat oven to 325ºF. Lightly grease cookie sheets; set aside.

In medium bowl, with hands mash almond paste and sugar together until completely mixed. Stir in coconut and chocolate chips until well mixed; set aside.

In clean, ungreased medium bowl, whip egg whites on high speed till fluffy. Add cream of tartar and beat till stiff. Mix half of stiff egg whites into coconut mixture till lightened. Gently fold in remaining egg whites.

Drop rounded teaspoonsful onto prepared cookie sheets. Bake at 325ºF until peaks are lightly browned, about 20 minutes. Let set on cookie sheets for 1 minute, then remove to cool on rack.

[Ginger2]

1/2 C. powdered sugar
1/3 C. sugar
1/3 C. shortening
1 egg
1 tsp. vanilla extract
1/8 tsp. salt
1 1/2 C. cake flour
1 1/2 tsp. baking powder
1 T. water

Preheat oven to 325ºF.<br>
Cream together sugars, shortening, egg, vanilla extract and salt in a large bowl.

Add the flour and baking powder. Add 1 tablespoon of water and continue mixing until dough forms a ball.

Roll dough into 3/4-inch balls and flatten slightly onto a lightly greased cookie sheet. Bake for 15-18 minutes or until cookies are light brown. Makes 50-56 cookies.

[Ginger2]

Yields: 48 servings

Cookie Dough
1 (18 oz.) box devil's food cake mix
2 eggs
2 T. water
2 T. vegetable oil
1/2 C. bitter cocoa powder

Cookie Filling
1 envelope unflavored gelatine
1/4 C. cold water
1 C. Crisco
1 tsp. vanilla extract
1 lb. plus 1 C. confectioners' sugar

Cookie Dough: Blend all ingredients together until the dough can be shaped into a smooth ball. Let it stand 20 minutes, loosely covered.

Form dough into marble-size balls. Place 2 inches apart on greased cookie sheet. Flatten each with smooth bottom of a drinking glass greased once and dipped into Nestles' Quick Powder (or use sweetened chocolate drink powder). Bake at 400 degrees for 8 minutes. Remove cookies at once from baking sheet, to paper toweling and immediately flatten each cookie with back of pancake turner. Let cool 20 minutes.

Fill with Cookie Filling mixture.

Cookie Filling: Soften gelatine in cold water. Place in heatproof cup in pan of hot water till gelatine is transparent.

Meanwhile beat Crisco until fluffy, adding vanilla extract and sugar a little at a time. Beat in gelatine mixture when it is completely cooled, but not yet "set" or firm.

When cooled, shape filling into 1-inch balls. Place between the two bottom sides of the cooled cookies, pressing gently until filling has spread to edge of cookies and rounded out like the originals.

[Ginger2]

3 1/2 to 4 C. all purpose flour
1 pkg. active dry yeast
1 C. milk
1/4 C. sugar
1/4 C. butter
1/2 tsp. salt
3 egg yolks
Melted butter

In a large mixing bowl combine 1 1/2 cups of the flour and the yeast; set aside.

In a medium saucepan heat and stir the milk, sugar, butter and salt just until warm (120ºF to 130ºF) and butter almost melts. Add to the flour mixture. Then add the 3 egg yolks. Beat with an electric mixer on low to medium speed for 30 seconds, scraping the sides of the bowl. Beat on high speed for 3 minutes. Stir in as much of the remaining flour as you can.

On a lightly floured surface, knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape into a ball. Place in a greased bowl; turn once to grease surface. Cover; let rise in a warm place until double (about 1 1/2 hours).

Lightly grease baking sheets. On a lightly floured surface, roll dough to 1/4-inch thickness. Cut with a 2 1/2-inch round biscuit cutter, dipping the cutter into flour between cuts. Brush with melted butter. To shape, use a wooden spoon handle to make a slight off center crease in each round. Fold large half over small half, overlapping slightly. Press folded edge firmly. Place 3 inches apart on the baking sheets. Let rise in a warm place until nearly double (about 30 minutes).

Bake in a 375ºF oven for 10 to 12 minutes or until golden. Remove rolls from baking sheets and cool on a wire rack. Servings: 24

[Ginger2]

1/2 C. granulated sugar
1/2 C. vegetable shortening
2 eggs
2 1/2 C. all-purpose flour
2 tsp. baking powder

Filling
Any flavor jam, preserves, or fruit butter
1 egg white beaten with 1 T. milk
Sugar for sprinkling on top

Cream together sugar and Crisco, beating until light. Beat in eggs until creamy, then stir in flour and baking powder to make soft dough. Divide dough evenly into 16 parts. Roll each part into a flattened ball and set aside on a plate. Wrap plate in plastic wrap and refrigerate two hours. Grease cookie sheet and set aside.

Roll 1 ball dough into a rectangle about 1/16-inch thick. Spread 1 heaping teaspoon of filling evenly over dough leaving a generous margin. Roll out another ball into similar shape and lay it neatly over the first.

[Ginger2]

1 gal. ripe tomatoes, peeled and chopped
2 large green bell peppers, chopped
8 hot peppers, chopped
3/4 C. vinegar
3/4 C. sugar
1 1/2 T. salt

Mix together and cook 45 minutes. Put in hot sterilized jars. Seal and process in hot water bath for 10 minutes.

[NancyRogers]

A & W ROOT BEER
Post by chief_cook or Sweetpea_mama on Dec 29th, 2002, 6:33pm


3/4 C. granulated sugar
3/4 C. hot water
1/2 tsp. plus 1/8 tsp. root beer concentrate
1 liter cold seltzer water

Dissolve the sugar in the hot water. Add the root beer concentrate and let cool. Combine the root beer mixture with the cold seltzer water. Serve in a heavy clear glass mug which has been kept in the freezer. Drink immediately or store in the refrigerator in a tightly covered container.

Moved to Name Brand Section

[NancyRogers]

Wilton Stabilized Whipped Cream
Post by Baking_Bud on Dec 29th, 2002, 9:45pm

Wilton Stabilized Whipped Cream

1 Teaspoon unflavored gelatin
4 Teaspoons cold water
1 Cup heavy whipping cream -- (chilled)
1/4 Cup confectioners' sugar
1/2 Teaspoon clear vanilla -- * See Note

* (if you don't have it, use regular, but your frosting will not be as white).

Combine gelatin and cold water in a small saucepan. Let stand untol thick. Place over LOW heat, stirring constantly until gelatin dissolves (about 3 minutes). Remove from heat and cool slightly.

Whip cream, sugar and vanilla until slightly thickened. While beating slowly, gradually add gelatin to whipped cream mixture. Whip at high speed until stiff.

Moved to BrandName section

[NancyRogers]

50'S PRIMETIME CAFE POT ROAST
Post by marlaoh on Dec 26th, 2002, 11:04am

5 lb. top or bottom round roast
1 1/2 C. dry red wine
1 onion, diced
2 carrots, peeled and diced
2 cloves garlic, minced
1 stalk celery, diced
Salt and pepper to taste
6 C. beef bouillon
1/4 C. olive oil

Preheat oven to 350 degrees F.

Heat the oil in a large pan over medium-high heat. Brown the meat on all sides and remove the meat to a roasting pan. Pour the wine around the meat. Sauté the cut vegetables until golden brown and add to the roasting pan. Pour the beef bouillon into the pan. Pour liquid over the roast and cover. Bake for 30 to 45 minutes per pound. Remove from oven and let rest for 15 minutes.

Serve with your favorite starch and enjoy.

Moved to Other Recipes