3 1-ounce unsweetened chocolate
1/2 cup (1 stick) butter
4 eggs, lightly beaten
3 tablespoons light corn syrup
1½ cup sugar
1/4 teaspoon salt
1 teaspoon vanilla
1 unbaked 9-inch pie shell
Melt chocolate and butter together and cool. Beat syrup, sugar, salt, and vanilla into eggs. Add chocolate and butter mixture. Beat until well-blended. Pour into shell. Bake at 350º F for 25 to 30 minutes until top is crusty and set; mixture will shake like custard. This may be topped with ice cream or whipped cream. Filling may also be used to make 30 1½-inch tarts.
Sarah (Paula)
Showing posts with label Paula. Show all posts
Showing posts with label Paula. Show all posts
Chocolate Pillows
1 cup butter
2/3 cup sugar
1 egg
1 teaspoon vanilla
2½ cup flour
chocolate bars
Cream shortening and sugar. Beat in egg and vanilla. Stir in flour. Divide dough in half. Using a cookie press with a ridged disc, press onto greased cookie sheets in lengths. Place squares from chocolate bars on the dough at even intervals and cover with more lengths of dough. Cook 12 to 15 minutes at 375º F. Slice between chocolate bars and then transfer to a rack to cool. Yields about 6 dozen.
Paula
2/3 cup sugar
1 egg
1 teaspoon vanilla
2½ cup flour
chocolate bars
Cream shortening and sugar. Beat in egg and vanilla. Stir in flour. Divide dough in half. Using a cookie press with a ridged disc, press onto greased cookie sheets in lengths. Place squares from chocolate bars on the dough at even intervals and cover with more lengths of dough. Cook 12 to 15 minutes at 375º F. Slice between chocolate bars and then transfer to a rack to cool. Yields about 6 dozen.
Paula
Chocolate Buttersweets
Cookies
1/2 cup butter (1 stick)
1/2 cup powdered sugar
1/4 teaspoon salt
1 teaspoon vanilla
1-1¼ cups flour
Preheat oven to 350º F. Cream butter. Add sugar, salt, and vanilla. Cream well; gradually add flour. Shape cookies into balls using a teaspoon. Place on an ungreased cookie sheet. Press hole in the center of each. Bake for 12 to 15 minutes until delicately browned. Fill hole with filling while cookies are still warm. Cool. Frost.
Cream Nut Filling
3 ounces cream cheese
1 cup sifted confectioner's sugar
2 tablespoons flour
1 teaspoon vanilla
1/2 cup chopped walnuts
1/2 cup coconut
Soften cream cheese. Blend in sugar, flour, and vanilla. Cream well. Stir in walnuts and coconut.
Chocolate Frosting
1/2 cup chocolate chips
2 tablespoons butter
2 tablespoon water
1/2 cup sifted confectioner's sugar
Melt chocolate chips with butter and water over low heat, stirring occasionally. Add sugar and beat until smooth. Drizzle over cookies.
Makes 36 cookies.
Paula
courtesy of Norma
1/2 cup butter (1 stick)
1/2 cup powdered sugar
1/4 teaspoon salt
1 teaspoon vanilla
1-1¼ cups flour
Preheat oven to 350º F. Cream butter. Add sugar, salt, and vanilla. Cream well; gradually add flour. Shape cookies into balls using a teaspoon. Place on an ungreased cookie sheet. Press hole in the center of each. Bake for 12 to 15 minutes until delicately browned. Fill hole with filling while cookies are still warm. Cool. Frost.
Cream Nut Filling
3 ounces cream cheese
1 cup sifted confectioner's sugar
2 tablespoons flour
1 teaspoon vanilla
1/2 cup chopped walnuts
1/2 cup coconut
Soften cream cheese. Blend in sugar, flour, and vanilla. Cream well. Stir in walnuts and coconut.
Chocolate Frosting
1/2 cup chocolate chips
2 tablespoons butter
2 tablespoon water
1/2 cup sifted confectioner's sugar
Melt chocolate chips with butter and water over low heat, stirring occasionally. Add sugar and beat until smooth. Drizzle over cookies.
Makes 36 cookies.
Paula
courtesy of Norma
Sopapillas
These are vastly different from the sugary, cinnamon-y sweets that you typically find on the dessert menu at Mexican restaurants. They are more like biscuits, although we always ate them by breaking off a corner and filling the puffed interior with honey. I don't know what chef or server my mother badgered for this recipe, but I'm glad she did!
1 3/4 cups flour
2 teaspoons baking powder
1 teaspoon salt
2 tablespoons shortening
2/3 cup cold water
Vegetable oil for deep frying
Sift flour, baking powder, and salt into a bowl. Cut in shortening and stir in about 2/3 cup of water. Knead lightly until smooth. Cover with a cloth and an inverted bowl, allowing 10 minutes to rest. Meanwhile, heat oil to 385°F in a deep pan. Roll dough about 1/8" thick and cut into 3-inch squares. Drop in oil a few at a time, and turn several times so that they will puff evenly. Drain on paper. Makes about 20.
To eat, break off a corner and fill with honey.
Paula
1 3/4 cups flour
2 teaspoons baking powder
1 teaspoon salt
2 tablespoons shortening
2/3 cup cold water
Vegetable oil for deep frying
Sift flour, baking powder, and salt into a bowl. Cut in shortening and stir in about 2/3 cup of water. Knead lightly until smooth. Cover with a cloth and an inverted bowl, allowing 10 minutes to rest. Meanwhile, heat oil to 385°F in a deep pan. Roll dough about 1/8" thick and cut into 3-inch squares. Drop in oil a few at a time, and turn several times so that they will puff evenly. Drain on paper. Makes about 20.
To eat, break off a corner and fill with honey.
Paula
Snickerdoodles
As requested by Melanie! Originally from the Betty Crocker Cookie book, but slightly modified.
1 1/2 cups sugar
1 cup butter
2 eggs
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
Coating
2 tablespoons sugar
2 teaspoons ground cinnamon
Heat oven to 400°. Mix sugar, butter, and eggs. Stir in flour, cream of tartar, baking soda and salt. Shape dough by rounded teaspoonful into balls.
Mix remaining sugar and cinnamon; rolls balls in mixture to coat. Place about 2 inches apart on an ungreased cookie sheet. Bake until set, 8-10 minutes. Remove immediately from the cookie sheet to a rack.
1 1/2 cups sugar
1 cup butter
2 eggs
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
Coating
2 tablespoons sugar
2 teaspoons ground cinnamon
Heat oven to 400°. Mix sugar, butter, and eggs. Stir in flour, cream of tartar, baking soda and salt. Shape dough by rounded teaspoonful into balls.
Mix remaining sugar and cinnamon; rolls balls in mixture to coat. Place about 2 inches apart on an ungreased cookie sheet. Bake until set, 8-10 minutes. Remove immediately from the cookie sheet to a rack.
Jan's Coffee Cake
Jan Freebersyser was a dear family friend who, with her husband, introduced Gus and Paula. This recipe is always a crowd pleaser.
1/2 cup butter + 2 Tablespoons
3/4 cup sugar + 1/2 cup
one egg
2 cups flour
1/2 teaspoon salt
2 teaspoon baking powder
1 cup buttermilk
1/2 teaspoon baking soda
3/4 teaspoon ground cinnamon
Cream 1/2 cup butter and 3/4 cup sugar. Add beaten egg. Sift flour, salt, and baking powder together. Mix buttermilk with baking soda. Add to creamed mixture alternating with flour mixture. Place batter in two greased cake pans. Mix remaining sugar with cinnamon and sprinkle over top of cakes.
Bake at 375° for 30 minutes. Melt remaining butter and pour over top of cakes when they are finished baking. Serve warm.
Laura
1/2 cup butter + 2 Tablespoons
3/4 cup sugar + 1/2 cup
one egg
2 cups flour
1/2 teaspoon salt
2 teaspoon baking powder
1 cup buttermilk
1/2 teaspoon baking soda
3/4 teaspoon ground cinnamon
Cream 1/2 cup butter and 3/4 cup sugar. Add beaten egg. Sift flour, salt, and baking powder together. Mix buttermilk with baking soda. Add to creamed mixture alternating with flour mixture. Place batter in two greased cake pans. Mix remaining sugar with cinnamon and sprinkle over top of cakes.
Bake at 375° for 30 minutes. Melt remaining butter and pour over top of cakes when they are finished baking. Serve warm.
Laura
Danish Puff
½ cup butter, softened
1 cup flour
2 tbsp water
½ cup butter
1 cup water
1 tsp almond extract
1 cup flour
2 eggs
Heat oven to 350º. Cut ½ cup butter into 1 cup flour. Sprinkle 2 tbsp water over mixture, mix. Round into ball; divide in half. On ungreased baking sheet, pat each half into a strip, 12x3 inches. Strips should be about 3 inches apart.
Heat ½ cup butter and 1 cup water to rolling boil in medium saucepan. Remove from heat and quickly stir in almond extract and 1 cup flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute. Remove from heat. Beat in eggs (all at once) until smooth and glossy.
Divide in half; spread each half evenly over 12x3 strips. Bake about 60 minutes or until topping is crisp and brown. Cool. (Topping will shrink and fall, forming the custardy top of this puff.) Frost with sugar glaze and sprinkle generously with nuts.
Sugar Glaze:
Mix 1 ½ cups confectioners’ sugar, 2 tbsp butter, softened, 1 ½ tsp vanilla and 1-2 tbsp warm water until smooth and of spreading consistency.
Variations:
Instead of strips, dough may be shaped into a large circle.
Individual puffs may be made by patting dough into 3” circles, using a rounded teaspoonful (1-½ tsp) for each. Spread rounded tbsp batter over each circle, extending it just beyond edge of circle. Bake 30 min. Cool slightly and frost puffs with glaze and sprinkle with nuts. Makes two dozen.
Paula
Heat ½ cup butter and 1 cup water to rolling boil in medium saucepan. Remove from heat and quickly stir in almond extract and 1 cup flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute. Remove from heat. Beat in eggs (all at once) until smooth and glossy.
Divide in half; spread each half evenly over 12x3 strips. Bake about 60 minutes or until topping is crisp and brown. Cool. (Topping will shrink and fall, forming the custardy top of this puff.) Frost with sugar glaze and sprinkle generously with nuts.
Sugar Glaze:
Mix 1 ½ cups confectioners’ sugar, 2 tbsp butter, softened, 1 ½ tsp vanilla and 1-2 tbsp warm water until smooth and of spreading consistency.
Variations:
Instead of strips, dough may be shaped into a large circle.
Individual puffs may be made by patting dough into 3” circles, using a rounded teaspoonful (1-½ tsp) for each. Spread rounded tbsp batter over each circle, extending it just beyond edge of circle. Bake 30 min. Cool slightly and frost puffs with glaze and sprinkle with nuts. Makes two dozen.
Paula
Deviled Pecans
2 oz. butter
2 tbsp soy sauce
1 tsp salt
Tabasco sauce to taste
1 cup pecans
Melt butter in skillet over low heat. Stir in soy sauce & Tabasco. Add pecans & salt. Blend well. Place in baking pan in 400° oven for 20 min. Drain & serve.
(When done, these may look like they are burned, but they’re not)
Paula
(When done, these may look like they are burned, but they’re not)
Paula
French Silk Chocolate Pie
½ cup butter
¾ cup sugar
1 oz. unsweetened chocolate
2 eggs (can use pasteurized egg substitute)
1 tsp vanilla
1 baked pie shell
Melt chocolate over hot water and cool it. Cream butter. Gradually add sugar and blend in chocolate. Add vanilla and eggs, one at a time. Cream very thoroughly and put into pie shell. Chill 1-2 hrs and top with whipped cream. Tip: a double recipe fills pie shell more completely.
Paula
Paula
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