Stories From Candyland (27 page)

Do not mix these ingredients.

Place in preheated oven uncovered for 1½ hours. Cover with foil and return to oven for another ½ hour. Remove and serve.

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Ingredients

One 6-ounce package (1 cup) Nestlé chocolate morsels

¼ cup water

2¼ cups flour

1 teaspoon baking soda

¾ teaspoon salt

1¾ cups sugar

¾ cup soft butter

1 teaspoon vanilla

3 eggs

1 cup buttermilk

Preheat oven to 375°F.

Over low heat, melt the chocolate morsels with the water. Set aside.

Sift together the flour, baking soda, and salt. Set aside.

Blend the sugar, butter, and vanilla, then add the eggs one at a time. Stir in the chocolate mixture, and then add the flour mixture, alternating with the buttermilk.

Pour into three greased and floured 8-inch- to 9-inch-layer pans, and bake in preheated oven for 25 to 30 minutes.

Ingredients

1 six-ounce package (1 cup) of Nestlé Chocolate Morsels

2 tablespoons honey

1 teaspoon water

3 cups of heavy cream

¼ teaspoon instant coffee

¼ teaspoon salt

Over low heat, melt chocolate morsels with the honey and water. Mix and cool.

Beat the cream, coffee, and salt until thick.

Fold the cooled chocolate mixture into the whipped cream slowly, and then frost.

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Ingredients

Turkey carcass

Celery

Salt and pepper

2 cups diced carrots

2 cups diced celery

2 packages dried mushrooms, cut up and soaked in water for 1½ hours

¾ cup barley (cooked until done)

1 can beef consommé (optional)

Cover carcass with water, add celery for flavor, season with salt and pepper, and bring to a boil. Lower heat to simmer. Should produce approximately two quarts (more or less) of broth.

Strain and add carrots, celery, mushrooms, and barley.

If darker color is desired, add a can of beef consommé.

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Ingredients

1 cup flour

½ teaspoon salt

1 cup milk

2 eggs (3 if small)

Preheat oven to 425°F (400°F if using glass).

Sift flour and mix with salt, milk, and eggs. Pour into well-greased deep muffin cups (¾ full) or ramekin (oven-glass cup) (½ full). Bake for 40 to 45 minutes or until golden brown. Serve immediately.

Makes 5 to 9 popovers, depending on size of muffin cups.

Tastes delicious with jam and butter.

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Ingredients

1 cup pecans (before chopping)

1 cup unsifted flour

2 tablespoons sugar

½ cup butter, softened

½ teaspoon vanilla

Powdered sugar

Preheat oven to 300°F.

Chop pecans finely and set aside. On slow speed, mix in flour, sugar, butter, and vanilla until blended. Add chopped pecans.

Shape into crescents and place on an ungreased cookie sheet. Bake for 40 minutes. Remove from pan to rack placed on paper towels. Sprinkle with powdered sugar when cookies are cool.

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Ingredients

3 zucchinis, whole

3 tablespoons butter

1 cup Pepperidge Farm bread stuffing

½ cup cooked tomatoes

salt and pepper

Preheat oven to 350°F.

Boil zucchini whole in salted water for 10 minutes. Cut in halves and scoop out center.

Mix pulp (cut into smaller pieces) with remaining ingredients and fill zucchini shells.

Bake for 15 minutes.

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Ingredients

2 cups

flour

½ to ¾ teaspoon salt

1 cup Crisco

½ teaspoon sugar

⅓ cup ice-cold water (as needed)

Mix ingredients together, adding liquid a little at a time as needed, until dough is really mealy, and roll out bottom crust in 9-inch pie pan. Cut crust strips with remaining dough.

Ingredients

¾ cup sugar

3 tablespoons Wondra Flour (mix with sugar)

½ teaspoon nutmeg

½ teaspoon cinnamon

5 medium Granny Smith apples, sliced

¼ cup lemon juice

½ cup water

1 stick butter (¼ for melting)

Combine sugar, flour, nutmeg, and cinnamon. Place 3 tablespoons of these dry ingredients over the bottom crust, then add half the apples. Sprinkle with 2 tablespoons of dry ingredients, then the remaining apples. Cover with remaining dry ingredients. Pour lemon juice and water. Thin-slice ¾ stick of butter over the top of the pie (reserve ¼).

Place crust strips on top of pie in lattice design and close by pinching ends together.

Cut pieces of foil strips 2 inches wide. Crinkle around edge to prevent burning of pinched ends.

Melt the other ¼ stick of butter and brush top of pie crust. Sprinkle a handful of sugar over whole pie.

Bake at 475°F for about 10 minutes to brown. Reduce heat to 350°F for 45 minutes more, or until apples are soft.

Remove from oven and place on wire rack to cool. Remove crinkle foil from edges.

Serve warm with ice cream or cheddar cheese.

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Ingredients

6 tablespoons wild rice

5 large mushrooms, separate stems and caps (reserve caps for sauce)

2 stalks celery, diced

1 teaspoon minced onion

2 tablespoons butter

Salt and pepper

4 hens

2 tablespoons soy sauce

Preheat oven to 450°F.

Prepare wild rice. Cut up mushrooms stems. Sauté mushrooms stems, celery, and onion in a little butter. Add salt and pepper. Add to wild rice.

Brush hens all over with butter and the soy sauce and stuff with rice mixture.

Roast for 15 minutes. Reduce heat to 350°F and cook for 30 minutes more.

Ingredients

1 small can dark pitted cherries, drained (set aside juice)

1 jigger of brandy (optional)

5 large mushroom caps (reserved from above)

2 teaspoons cornstarch