Recipe ideas

NEWSOME

Easy Peanut butter Pie

1-cup peanut butter
1-cup sugar
1 container or coolwhip
1 oreo pie crust (or graham cracker)

Mix the peanut butter, sugar & cool whip in bowl (shouldn't take more than 3-4 minutes). Empty into pie crust- done

you may also add chocolate syrup on top if you wish.

Nightmare

5 - 6 nice big, round yams or sweet potatoes
butter (not margarine)
brown sugar
cinnamon
vanilla extract (the real stuff - artificial vanilla is actually
a derivative of wood pulp))
nutmeg
allspice
cream or half & half
2 pie shells

Peel and slice yams into 1" pieces (approx). Boil until just
before they are soft. Drain.
In the meantime, make pie shells:
2 cups unbleached white flour
1 rounded cup shortening
1 tsp. salt.
1 Tbls. lime juice (Roses lime works well)
1 egg
cold water
Cut shortening into flour and salt until well blended. Add juice
and egg. Blend well. Dough will be crumbly so use a little cold water
to bind it together. Divide into two. Roll out first one. Place in
large pie pan (I use glass) and prick with fork all around..
Put a layer of yams into pie shell. Sprinkle on the spices, then
crumble brown sugar over entire layer. Dollop on butter. Continue
layering until pie shell is quite full and rounded at the top.
Sprinkle on vanilla extract.
Roll out next pie shell. Just before places second pie shell over
top of pie, pour half & half into pie until it reaches 1/2" from the
top. Cover pie with second pie shell.
Bake for at least 45 minutes in 375F oven or until to crust is
nicely golden.
Serve as a side dish or desert.

Nightmare

Umm-a choloclate brownie cake served with a chololate sauce and raspberry cream.

Ingredients
1 2/3 cups whole wheat flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups low-fat plain yogurt
2 tablespoons canola oil
1 teaspoon vanilla extract
3 large egg whites at room temperature
1 1/4 cup raspberries
2 tablespoons honey
2 tablespoons hot tap water
1/4 cup raspberry all fruit preserves, melted

1. Preheat the oven to 350°F. Coat a 9" x 9" baking dish with cooking spray.

2. In a large bowl, mix the flour, 1/2 cup of the sugar, 1/4 cup of the cocoa, the baking powder, baking soda, and salt.

3. In a small bowl, mix 1 cup of the yogurt, the oil, and vanilla.

4. Place the egg whites in a medium bowl. Using an electric mixer on high speed, beat until soft peaks form. Gradually beat in the remaining 1/2 cup sugar until stiff, glossy peaks form.

5. Stir the yogurt mixture into flour mixture just until moistened. Fold in the egg whites until no streaks of white remain. Pour into the prepared baking dish. Sprinkle evenly with 1 cup of the raspberries.

6. Bake for 40 minutes, or until a wooden pick inserted in the center comes out clean. Cool on a rack for 10 minutes. Remove from the pan and place on the rack to cool completely.

7. In a small bowl, mix the honey, water, and the remaining 1/4 cup cocoa. In another small bowl, mix the preserves and the remaining 1/2 cup yogurt. To serve, cut the cake into squares and top with a dollop of yogurt and a drizzle of chocolate sauce. Garnish with the remaining 1/4 cup raspberries.

* 1 3/4 cups whole grain pastry flour can be used instead of the whole wheat

Nightmare

Into the mixer bowl combine:

1-1/4 cups sugar
1/2 cup (1 stick) butter
1 large egg
1/2 teaspoon vanilla

Into another bowl combine:

1-1/2 cups flour
3/4 cup yellow cornmeal
1/2 teaspoon baking powder
1/4 teaspoon salt

Into a sandwich-size plastic bag:

1/4 cup sugar
1 tablespoon ground cinnamon

Pre-heat oven to 350 degrees.
*Lightly grease cookie sheets if they aren't the non-stick variety.*

1. Cream together butter and sugar. Add egg and vanilla until blended.
2. Gradually add dry mixture until soft dough forms.
3. Drop dollops of dough onto a lightly floured surface; roll into 2"
balls.
4. Toss & coat balls in cinnamon-sugar mixture inside plastic bag.
5. Place balls on cookie sheets about 3" apart.
6. Flatten gently to 1/4" with bottom of a glass.
7. Bake for 12-15 minutes or until golden around the edges.
8. Cool for 2-3 minutes before removing to cooling rack.
9. Store in airtight container when completely cooled; but eat a few
first!

Nightmare

3 pork tenderloins
1 large apple (any kind should do)
cranberry-grape juice (to cover pan bottom; Welch's works well)
cinnamon to taste
ground cloves to taste

1. Slice apple into wedges (approximately 10 wedges, if possible).
2. Add into pan with enough juice to cover the bottom.
3. Heat briefly on Medium (approximately five minutes).
4. Cut tenderettes in half and add to pan.
5. Sprinkle cloves onto one side of apples and cinnamon on apples and pork.
6. Brown pork thoroughly on Med-High heat, turning meat and apples
periodically.
7. Let simmer for approximately ten minutes or until pork and apples are
tender.
8. If the apples were red or blush colored to begin with, they should now be
yellow.

Nightmare

Pudding cakes are basically egg custards, but with two improvements.
Unlike ordinary egg custard, pudding cakes contain a little flour and
beaten egg whites. During baking, the beaten egg whites will float to
the top, forming a spongy cake-like cap. Meanwhile, the remainder of
the batter settles to the bottom to make a pudding-like layer.

2 tablespoons unsalted butter, room temperature
1/2 cup plus 2 tablespoons sugar
1/8 teaspoon salt
3 egg yolks, room temperature
3 tablespoons all-purpose flour
2 to 3 teaspoons grated lemon zest
1/4 cup fresh lemon juice, strained
1 cup milk
4 egg whites, room temperature

Preheat oven to 325 degrees. Adjust oven rack to center position.
Lightly butter baking pan or custard cups of your choice. Bring
several quarts of water to boil for water bath.

In a large bowl, combine butter, sugar, and salt; beat until crumbly.
Beat in egg yolks and flour, mixing until smooth. Slowly beat in
lemon zest and juice; stir in milk.

In a large bowl, beat egg whites until stiff peaks form. Gently whisk
whites into batter just until no large lumps remain. Immediately
ladle batter into prepared baking pan or custard cups. Do not pour;
otherwise, the first cups get all the froth and the later cups get
all the batter.

Set a roasting pan onto oven rack. Lay folded dish towel onto bottom
of roasting pan; set custard cups or baking pan on top of towel. Pour
enough boiling water into roasting pan to come halfway up sides of
baking pan or custard cups.

Bake 25 minutes or until pudding cake center is set and springs back
when gently touched. Remove roasting pan from oven and set on a wire
rack. Let pan or cups continue to stand in water bath for 10 minutes.
Serve at room temperature or chilled.

Makes 4 to 6 servings.

Nightmare

2 [9-inch] pie shells
3 tbs. green onions/chives, finely chopped
1/2 pound Canadian style bacon/ thin sliced ham
1/2 tsp. salt
8 eggs
1/4 tsp. pepper
1 tbs. milk

Line a quiche dish with 1 pie shell. Arrange 1/2 of bacon or ham in
bottom of shell. Break 7 eggs into the dish. Pierce the egg yolks with
a fork, but do not mix the egg yolks with the egg whites. Add the green
onions/chives, salt, and pepper. Arrange the remaining bacon or ham on
top. Cover with remaining pie shell. Mix the remaining egg with the
milk and lightly brush the top crust with the mixture. Bake at 400
degrees for 30-40 minutes. Serve hot or cold. Makes 6 servings.

Nightmare

Ingredients:

2 Tblsp. yeast
1/2 cup warm water
pinch of sugar
1 cup milk
1 egg
1/4 cup sugar
1/4 cup vegetable oil
1 Tsp. salt
1 clove garlic, passed through garlic press
1/Tblsp. tomato paste
water
5-6 cups unbleached flour
1 egg yolk, beaten

Dissolve the yeast in warm water sprinkled with the pinch of sugar.
Combine the milk, egg, sugar, oil, salt, garlic, and herbs in a
large
bowl. In a measuring cup, place the tomato paste and add water until
it
reaches the 1/2 cup point. Pour into the milk mixture and stir well.
Add the yeast mixture. Begin adding flour, 1 cup at a time, until
the
dough can no longer be stirred.

Turn out onto a floured board and knead, continuing to add flour the
keep the dough barely dry. This is a loose and soft dough, so be
careful
how much flour you add. Don't let it get stiff! Place the dough in
an oiled
bowl and turn it over to coat both sides. Let it rise until doubled,
about 45 minutes to an hour.

Then, punch it down. cut the dough in half, divide each half into
thirds, then roll into thick coils. Braid three coils into a loaf
and pinch

the ends together. Set on a lightly oiled baking sheet. Repeat with
the
other
three coils. When the loaves have doubled in size, paint all
surfaces with
the egg yolk and bake for 35 minutes in a preheated 375 degrees
oven, or
until the internal temperature of bread measures 200 degrees.