This is from Betsy's college days, given to her in 1974 by her UC Santa Barbara friend, Karen Hillery, from Karen's mother in Pasadena, CA. It has been a favorite for years. Betsy usually doubles the recipe and uses a 9"x13" pan.
Crust:
1/2 c. butter
1/4 c. sugar
1/4 c. cocoa (unsweetened)
1 t. vanilla
1 egg, slightly beaten
2 c. finely crushed graham crackers
1 c. flaked coconut
Filling:
1/2 c. butter
1/2 of a 3 3/4 oz. box of vanilla instant pudding
3 T. milk
2 c. sifted powdered sugar
Topping:
12 oz. (2 c.) chocolate chips
2 T. butter
(margarine can be used in place of all butter, but it may be saltier)
For crust:
Combine 1/2 c. butter, sugar and cocoa in top of a double boiler. When it's melted and cooled (cool till the egg won't cook when added) stir in the egg and vanilla.
Cook, stirring, (I use a wire whisk - it tends to separate otherwise) until thickened - about 3 minutes. If not cooked long enough the crust will taste raw.
Blend in crumbs and coconut.
Press into buttered or lined 9" square pan. You can use a bigger pan for thinner crust. The bigger the pan, the trickier it is to spread the next 2 layers.
Chill if desired. (I do)
For filling:
Cream 1/2 c. butter till fluffy. Stir in milk, pudding mix and powdered sugar, alternating milk with dry stuff several times or the milk may over-thin the mixture.
Beat till light and fluffy.
Spread over crust.
Chill until firm.
For topping:
Melt chocolate chips and 2 T. butter in double boiler.
Spread over top of chilled filling a little at a time (I do it from the edges inward).
Cut while chocolate is still warmish, not set rock hard.
Chill and eat!
Saturday, October 15, 2011
Tuesday, October 11, 2011
Pumpkin Cookies
These cookies have no eggs and taste pretty much just like the ones they sell at Macey's. Fiddle with the spices if desired.
1 1/3 c. butter, melted
3 c. sugar
3 c. canned pumpkin (1 lg. can)
1 1/2 t. vanilla
6 c. flour
3/4 t. salt
1 T. baking soda
1 T. baking powder
1 T. cinnamon
1/8 t. cloves
1/8 t. allspice
1/2 t. ginger
1/8 t. nutmeg
about 3/4 c. water
2 1/2 c. chocolate chips
2 c chopped pecans or walnuts (very optional)
Mix all dry ingredients in large bowl. Melt butter. Cool. Add to pumpkin. Add water. Mix into dry ingredients. If too thick, add water to desired consistency - the more water, the flatter the cookie. Really flat cookies are to be avoided. They should be puffy. Stir in chips (and nuts if desired). Drop by tablespoonfuls onto lightly greased cookie sheet. Bake at 375 degrees for 10-12 minutes.
note: if using m&m's, put them on cookies once they are on the sheet. Otherwise the colors bleed badly, making ugly cookies.
1 1/3 c. butter, melted
3 c. sugar
3 c. canned pumpkin (1 lg. can)
1 1/2 t. vanilla
6 c. flour
3/4 t. salt
1 T. baking soda
1 T. baking powder
1 T. cinnamon
1/8 t. cloves
1/8 t. allspice
1/2 t. ginger
1/8 t. nutmeg
about 3/4 c. water
2 1/2 c. chocolate chips
2 c chopped pecans or walnuts (very optional)
Mix all dry ingredients in large bowl. Melt butter. Cool. Add to pumpkin. Add water. Mix into dry ingredients. If too thick, add water to desired consistency - the more water, the flatter the cookie. Really flat cookies are to be avoided. They should be puffy. Stir in chips (and nuts if desired). Drop by tablespoonfuls onto lightly greased cookie sheet. Bake at 375 degrees for 10-12 minutes.
note: if using m&m's, put them on cookies once they are on the sheet. Otherwise the colors bleed badly, making ugly cookies.
Friday, September 16, 2011
Easier Egg Lemon Sauce for Dolmathes
Ingredients:
1 C broth (from cooking dolmathes if desired)
2 T butter
2 T flour
2 eggs
Juice of 1 lemon
2 T water
Directions:
Heat the broth and thicken with a roux made from the butter and flour. In a separate bowl whip the eggs, lemon juice, and water thoroughly until frothy. Add the egg to the thickened stock, stirring constantly (you may want to add some stock to the eggs first to warm them). Heat but do not boil, stirring constantly, until thick. Salt and pepper to taste.
1 C broth (from cooking dolmathes if desired)
2 T butter
2 T flour
2 eggs
Juice of 1 lemon
2 T water
Directions:
Heat the broth and thicken with a roux made from the butter and flour. In a separate bowl whip the eggs, lemon juice, and water thoroughly until frothy. Add the egg to the thickened stock, stirring constantly (you may want to add some stock to the eggs first to warm them). Heat but do not boil, stirring constantly, until thick. Salt and pepper to taste.
Egg Lemon Sauce (for Dolmathes)
Ingredients:
1 C broth (from cooking dolmathes, if desired)
1 T cornstarch
1 T water
3 eggs, separated
1/4 C lemon juice
Directions:
Heat the broth to boiling and thicken with mixture of cornstarch and water. Beat the egg whites until stiff. Add the egg yolks and continue beating. Add the lemon juice slowly while beating. Slowly beat in 1/2 cup of hot broth to warm the egg mixture. Return the egg mixture to the pot with the broth, mixing thoroughly. Cook over very low heat until the mixture thickens.
Do not boil. Be sure to stir constantly with a whisk to avoid curdling.
1 C broth (from cooking dolmathes, if desired)
1 T cornstarch
1 T water
3 eggs, separated
1/4 C lemon juice
Directions:
Heat the broth to boiling and thicken with mixture of cornstarch and water. Beat the egg whites until stiff. Add the egg yolks and continue beating. Add the lemon juice slowly while beating. Slowly beat in 1/2 cup of hot broth to warm the egg mixture. Return the egg mixture to the pot with the broth, mixing thoroughly. Cook over very low heat until the mixture thickens.
Do not boil. Be sure to stir constantly with a whisk to avoid curdling.
Dolmathes (Stuffed Grape Leaves)
Ingredients:
1/3 C olive oil
1/2 C chopped onion
1 lb ground beef or lamb
3/4 C uncooked rice
1 T dried mint leaves
1/2 t salt
1/4 t pepper
1 C water
1 jar grape leaves -- about 40
2 C beef broth (approx)
Directions:
Heat olive oil in a large heavy pan and saute the onion until golden. Add ground mean and saute until no longer pink. Add the rice, seasonings, and water. Simmer covered for 10 minutes or until the water is absorbed. Remove from heat and cool for 30 minutes before stuffing the grape leaves.
Drain the brine from the leaves and rinse under cold running water. Drain and pat dry. With the stem end facing you, place about 1 tablespoon of the meat filling on the leaf. Fold the stem end forward to cover the filling. Fold in the two sides, and roll.
Line a large skillet or saucepan with broken unfilled grape leaves. Pack the rolls tightly into the pan, seam-side down, in layers. Pour the beef broth over the rolls until they are just covered with liquid. Weight it with a heavy plate to keep the rolls from opening. Cover and bring to a boil. Reduce heat to simmer and cook for 30 minutes.
You can pour off one cup of broth to use in making egg-lemon sauce. Serve warm with egg lemon sauce if desired.
Source: International Creative Cookbooks' Greek Cooking
1/3 C olive oil
1/2 C chopped onion
1 lb ground beef or lamb
3/4 C uncooked rice
1 T dried mint leaves
1/2 t salt
1/4 t pepper
1 C water
1 jar grape leaves -- about 40
2 C beef broth (approx)
Directions:
Heat olive oil in a large heavy pan and saute the onion until golden. Add ground mean and saute until no longer pink. Add the rice, seasonings, and water. Simmer covered for 10 minutes or until the water is absorbed. Remove from heat and cool for 30 minutes before stuffing the grape leaves.
Drain the brine from the leaves and rinse under cold running water. Drain and pat dry. With the stem end facing you, place about 1 tablespoon of the meat filling on the leaf. Fold the stem end forward to cover the filling. Fold in the two sides, and roll.
Line a large skillet or saucepan with broken unfilled grape leaves. Pack the rolls tightly into the pan, seam-side down, in layers. Pour the beef broth over the rolls until they are just covered with liquid. Weight it with a heavy plate to keep the rolls from opening. Cover and bring to a boil. Reduce heat to simmer and cook for 30 minutes.
You can pour off one cup of broth to use in making egg-lemon sauce. Serve warm with egg lemon sauce if desired.
Source: International Creative Cookbooks' Greek Cooking
Thursday, September 15, 2011
Mall Pretzels
Found on the inernet somewhere January 15, 2008
Ingredients:
makes about 12
.25 oz yeast
2T brown sugar
1 1/8 t salt
1 1/2 c. lukewarm water
4 c. flour
2T baking soda dissolved in
2 c. warm water
butter to brush on top of pretzels (abt. 2T)
2T kosher salt
Directions:
(for food processor)
Measure the flour and salt into work bowl of food processor (we use a Cuisinart custom prep 11). Blend on low speed for about 15 seconds, to combine.
In 1c. glass measuring cup measure out 1c. lukewarm water and pour it into some other container to save till needed, then in same measuring cup dissolve yeast and brown sugar in 1/2 c. lukewarm water. (this is only because I have just one pyrex 1 c. measuring cup)
Let the yeast/sugar solution sit till bubbly, about 5 minutes.
When that is bubbly, mix it with the extra 1 c. water, turn on the food processor again, on low, and pour the yeast solution into the feed tube. After all the liquid has drained into the flour, the dough should begin to hold together in a single lump and travel around the bowl. Let the lump be kneaded this way for about 45 seconds.
Quick method:
Now turn it out into a greased plastic bowl. Flip the dough over so the greased side faces up, cover bowl with a light towel, and let rise till doubled in size, about 1 hour.
Refrigerator (slow) method:
Cut the newly kneaded dough into 12 (or 16, which I find easier) pieces and place them a little apart on a greased cookie sheet. Spray lightly with Pam to prevent sticking, then cover them with plastic wrap so no dough is uncovered (otherwise the pretzels will have dry, awful chunks in them). Place in refrigerator overnight.
Forming the pretzels:
preheat oven to 450.
You can lightly sprinkle the baking sheets (it takes 2) with kosher salt. Do not use too much! This salt will serve as flavoring for the pretzels. It sticks better than sprinkling afterward, but isn't as pretty. (Note: the salt will attract moisture after several hours, so put leftovers in a tightly sealed container.)
Make the baking soda and water solution, pour about 1/2" into a pie plate for dipping.
Roll each piece into a 2 1/2' to 3' rope in two steps: roll each half length, then when all are half length, roll to full length, slapping each to knock out air. Form into pretzel, dip into soda solution, place, dipped side up (getting the pretzels a lilttle wetter doesn't seem to matter), on cookie sheet and let rise a bit (up to 15 or 20 minutes). Bake t 450 degrees F for 8-10 minutes.
Remove when light golden brown and brush with butter. The butter makes them yummy.
Ingredients:
makes about 12
.25 oz yeast
2T brown sugar
1 1/8 t salt
1 1/2 c. lukewarm water
4 c. flour
2T baking soda dissolved in
2 c. warm water
butter to brush on top of pretzels (abt. 2T)
2T kosher salt
Directions:
(for food processor)
Measure the flour and salt into work bowl of food processor (we use a Cuisinart custom prep 11). Blend on low speed for about 15 seconds, to combine.
In 1c. glass measuring cup measure out 1c. lukewarm water and pour it into some other container to save till needed, then in same measuring cup dissolve yeast and brown sugar in 1/2 c. lukewarm water. (this is only because I have just one pyrex 1 c. measuring cup)
Let the yeast/sugar solution sit till bubbly, about 5 minutes.
When that is bubbly, mix it with the extra 1 c. water, turn on the food processor again, on low, and pour the yeast solution into the feed tube. After all the liquid has drained into the flour, the dough should begin to hold together in a single lump and travel around the bowl. Let the lump be kneaded this way for about 45 seconds.
Quick method:
Now turn it out into a greased plastic bowl. Flip the dough over so the greased side faces up, cover bowl with a light towel, and let rise till doubled in size, about 1 hour.
Refrigerator (slow) method:
Cut the newly kneaded dough into 12 (or 16, which I find easier) pieces and place them a little apart on a greased cookie sheet. Spray lightly with Pam to prevent sticking, then cover them with plastic wrap so no dough is uncovered (otherwise the pretzels will have dry, awful chunks in them). Place in refrigerator overnight.
Forming the pretzels:
preheat oven to 450.
You can lightly sprinkle the baking sheets (it takes 2) with kosher salt. Do not use too much! This salt will serve as flavoring for the pretzels. It sticks better than sprinkling afterward, but isn't as pretty. (Note: the salt will attract moisture after several hours, so put leftovers in a tightly sealed container.)
Make the baking soda and water solution, pour about 1/2" into a pie plate for dipping.
Roll each piece into a 2 1/2' to 3' rope in two steps: roll each half length, then when all are half length, roll to full length, slapping each to knock out air. Form into pretzel, dip into soda solution, place, dipped side up (getting the pretzels a lilttle wetter doesn't seem to matter), on cookie sheet and let rise a bit (up to 15 or 20 minutes). Bake t 450 degrees F for 8-10 minutes.
Remove when light golden brown and brush with butter. The butter makes them yummy.
Pastitso
Ingredients
3 T butter
1/2 C chopped onion
1 clove garlic, minced
1 lb ground beef
3/4 t salt
1/8 t pepper
3/4 t cinnamon
1/4 t sugar
4 T tomato paste
1/2 lb macaroni, cooked
1/4 C grated Romano cheese (or Parmesan or Asiago or.....)
1 egg
Custard Topping:
1/4 C butter
1/4 C flour
2 C milk, warmed
2 eggs, beaten
Directions:
Melt butter in a large skillet. Add onion and garlic and cook until tender. Add ground beef and brown it. Cover and simmer 20 minutes (I don't really do this). Add salt, pepper, cinnamon, sugar, and tomato paste. Cook for 10 minutes.
Combine meat mixture, cooked macaroni, and Romano cheese. Stir well. Add the egg and stir to combine. Turn the mixture into a greased 9 x 13 x 2 inch baking dish. Pack slightly to make the mixture level.
For the custard topping, melt the butter, add flour, and stir until bubbly. Remove from heat. Add the warm milk slowly, stirring well. Return the mixture to the heat and cook, stirring constantly, until the mixture starts to thicken. Slowly add the hot mixture to the beaten eggs while continuing to beat. Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until the mixture becomes thick, like custard. If the mixture lumps, pour through a fine sieve or puree in a blender, then return to pan.
Top the meat mixture with the custard topping and dust with additional cheese and cinnamon. Bake at 375 for 30 minutes or until the custard is set. Let stand for several minutes and cut into squares to serve.
Source: International Creative Cookbooks' Greek Cooking.
3 T butter
1/2 C chopped onion
1 clove garlic, minced
1 lb ground beef
3/4 t salt
1/8 t pepper
3/4 t cinnamon
1/4 t sugar
4 T tomato paste
1/2 lb macaroni, cooked
1/4 C grated Romano cheese (or Parmesan or Asiago or.....)
1 egg
Custard Topping:
1/4 C butter
1/4 C flour
2 C milk, warmed
2 eggs, beaten
Directions:
Melt butter in a large skillet. Add onion and garlic and cook until tender. Add ground beef and brown it. Cover and simmer 20 minutes (I don't really do this). Add salt, pepper, cinnamon, sugar, and tomato paste. Cook for 10 minutes.
Combine meat mixture, cooked macaroni, and Romano cheese. Stir well. Add the egg and stir to combine. Turn the mixture into a greased 9 x 13 x 2 inch baking dish. Pack slightly to make the mixture level.
For the custard topping, melt the butter, add flour, and stir until bubbly. Remove from heat. Add the warm milk slowly, stirring well. Return the mixture to the heat and cook, stirring constantly, until the mixture starts to thicken. Slowly add the hot mixture to the beaten eggs while continuing to beat. Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until the mixture becomes thick, like custard. If the mixture lumps, pour through a fine sieve or puree in a blender, then return to pan.
Top the meat mixture with the custard topping and dust with additional cheese and cinnamon. Bake at 375 for 30 minutes or until the custard is set. Let stand for several minutes and cut into squares to serve.
Source: International Creative Cookbooks' Greek Cooking.
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