Baking Chefs

Ingredients & Directions 16 oz Puff pastry, or _enough for a double-crust, -10-inch pie. Nutmeg Black pepper; freshly _ground 1 1/2 lb New potatoes; scraped 1 Medium sized onion; finely _chopped 4 Garlic cloves; finely chop’d Salt 1 3/4 oz Butter; cut into pieces 1/2 c Single cream 1/2 c Double cream 1 Egg Finely […]

Ingredients & Directions 2 c Plain flour 1 c Chopped nuts 2 Sticks butter; melted 1 pk (8-oz) cream cheese; -softened 1 Box powdered sugar 1 ct (large) whipped topping 1 cn Cherry pie filling Combine flour, nuts & butter. Put into a 13x9x2-inch pan & bake for 30 minutes at 350. Cool. Combine cream […]

Ingredients & Directions -CRUST- 21 Shortbread cookies (5 oz) 2 tb Packed brown sugar 3 tb Butter or margarine, melted -CHOCOLATE LAYER- 1/2 c Heavy (whipping) cream 1 c Semisweet chocolate chips ———————-STRAWBERRY GLAZE & FILLING———————- 1 c Granulated sugar 3 tb Cornstarch 1/2 c Water 1/4 c Stawberry jam 2 tb Lemon juice 2 […]

Ingredients & Directions 8 tb Butter 1 1/4 c Confectioners’ sugar 4 Eggs; separated 4 oz Semisweet chocolate; melted, -cooled 2 tb Granulated sugar 1 1/2 pt Vanilla ice cream Caramel Sauce; see * Note Chocolate Sauce; see * Note * Note: See the “Caramel Sauce” and “Chocolate Sauce” recipes which are included in this […]

Ingredients & Directions GROUP I 2 c Cooked AM 7 Bean & Barley 3 tb Water 1 tb Tomato paste 1/4 ts Onion powder 1/4 ts Garlic powder 1/4 ts Cumin 1 ts Chili powder 2 tb Vegetable oil 1/2 c Chopped onion 1 ts Sea salt (optional) 1/4 c Sliced ripe olives 1/2 c […]

Ingredients & Directions 4 Egg whites 1 ts Vanilla extract 1/4 ts Cream of tartar Chocolate chantilly 1/4 ts Salt — (recipe follows) 1 c Sugar Recipe by: 365 Great Chocolate Desserts – ISBN 0-06-016537-5 Preparation Time: 1:25 1. Preheat oven to 275F. In a medium bowl, beat egg whites with cream of tartar and […]

Ingredients & Directions Quantity: An average of 14 pounds is needed per canner load of 7 quarts; an average of 9 pounds is needed per canner load of 9 pints. A bushel weighs 30 pounds and yields 12 to 20 quarts–an average of 2 pounds per quart. Quality: Select filled but tender, crisp pods. Remove […]

Ingredients & Directions 4 1/2 – to 5-lbs. roasting Chicken 1 lg Onion, peeled and quartered 1 lg Celery stalk, including Leaves Boquet: 8 parsley sprigs and 1 Bay leaf 1/4 ts Dried thyme 2 ts Salt Water or fat-free chicken Stock 12 md Leeks, split, cleaned and Cut in 1-inch slices 4 oz Thinly […]

Ingredients & Directions MERINGUE CRUST 4 Egg whites 1 c Sugar 1 ts Lemon juice FILLING 4 Eggs; separated 1/2 c Sugar 1 lg Lemon (grated peel & juice) 2 c Whipping cream, whipped 1 tb Powdered sugar Beat egg whites until soft peaks form. Gradually add 1 cup sugar, beating until stiff but not […]

Ingredients & Directions 3 Eggs, lightly beaten 1 c Brown sugar, packed 1/2 c Dark corn syrup 1/2 c Evaporated milk 1/2 c Quick-cooking rolled oats 1/2 c Coarsely chopped black -walnuts 1/4 c (4 Tbs.) butter, melted 1 ts Vanilla Salt Unbaked pastry for -single-crust pie Here’s another Amish recipe for all the masochists […]