2/3 cup canned sauerkraut
½ cup butter
- 6 ounces cream cheese
- 1 teaspoon vanilla
- 1/4 cup cocoa
- 2 ½ cup powered sugar
Cream butter and sugar:
Add eggs—one at a time, beating well all the time
Shift all dry ingredients, and add to butter mixture , alternating with one cup water
When well-mixed, add sauerkraut, well-drained and cut fine.
Bake @ 350 degrees in 9x13 inch, greased and floured, cake pan
About 30 minutes.
In a mixing bowl
Cream together butter and cream cheese.
Combine; cocoa and powdered sugar, then
add gradually to butter mixture, beating well after each addition.
(Use to frost cooled cake.) Or 1,000 other places .
1½ cups crumbled chocolate wafers
- 3 tbsp. Sugar
- 1/3 cup butter
- 24 marshmallows
- ½ cup milk (whole)
- 4 tbsp. green creme de menthe
- 2 tbsp. white creme de cacao
- 1 cup heavy cream
1. Blend crumbs, sugar and butter (that has been softened)
If wished, reserve a few spoonfuls of the mixture for garnish,
and press remaining crumb mixture to bottom and sides of an 8 inch pie tin
2. Chill while preparing filling.
3. Combine: marshmallows and milk, heat until marshmallows are melted
4. Stir in creme de menthe and creme de cacao.
5. Whip cream, fold into marshmallow mixture (gently, please)
6. Pile into chilled pie shell.
7. Garnish with reserved crumbs
Refrigerate or freeze until the dessert is ready to serve
(If wanted, garnish with a few shaved chocolate curls.)
CROSS CREEK LIME PIE
Graham Cracker Crust:
1½ cups graham cracker crumbs
- 1/3 cup sugar
- 1/4 teaspoon cinnamon
- 8 tablespoons ( 1 stick ) butter, malted
1. Preheat oven to 350 degrees.
2. Mix together:
graham cracker crumbs, sugar and cinnamon.
3. Stir in melted butter until well blended.
4. Empty mixture into 8 or 9 inch pie pan and,
pat (by hand) so mixture evenly covers the bottom and sides of pan.
5. Bake 8 minutes, until crust is firm.
6. Remove from oven and allow to come to room temperature before filling.
1 15-ounce can sweetened condensed milk
- 5 egg yolks, beaten
- zest of 2 limes
- ½ cup lime juice
- 2 tablespoons (6 teaspoon) 151 proof rum
- 4-6 green food coloring
- 1 cup whipping cream
- 2 tablespoons confectioners’ sugar
1. Beat condensed milk and egg yolks together until smooth
2. Stir in zest, lime juice and 2 teaspoons of the rum.
3. Stir in food coloring (for a green pie, matter of choice)
4. Pour into prepared graham cracker crust.
5. Freeze 2–4 hour, until pie is firm.
6. Whip cream with confectioners’ sugar and remaining 4 teaspoons of rum.
7. Spread over firm, chilled pie.
Yields 8 average servings.
(Have a shot of rum for job well done) serve pie!
“Fantastic” APPLE Galette
1 - pound puff pastry, thawed
- Flour for dusting
- 2 - large golden delicious apples, peeled. cored and thinly sliced.
- 3 - tablespoons, unsalted, melted
- 3 - tablespoons, dark brown sugar
1. Preheat oven to 500 degrees
2. Roll out half (8 oz) pastry on lightly floured board until 1/8 “ thick.
Trim off corners, making a rough circle about 12" in diameter
Transfer this to a large baking sheet
3. Arrange apple slices on pastry in as continuous spiral, beginning 1/4" from
the outer edge towards center as you go.
4. Brush the apple slices with butter and sprinkle with sugar
5. Fold outside pastry edge upward like side of pie tin ,over apples
6. Bake about 11 minutes, until the crust is golden brown.
7. Dust with confectioner’s sugar
8. Serve with vanilla ice cream or creme fraiche (Or both)
“Man, this is good!”
Chocolate Mousse & Raspberries
4 bars (4 oz.) Unsweetened basking chocolate, broken into pieces
- 1 can (14 oz.) Sweetened condensed milk (not evaporated milk)
- 2 teaspoons vanilla extract
- 2 cups (1 pint) cold whipping cream
1. In heavy saucepan over medium-low heat
melt chocolate, with sweetened condensed milk
2. Stir in vanilla
3. Pour into large bowl; cool to room temperature. (About 1 ½ hours)
4.Beat until smooth.
5. In large mixer bowl, beat cream, until stiff; gently fold into chocolate mixture.
Spoon mousse into dessert glasses Refrigerate until thoroughly chilled.
1. Drain 1 package (10 ounce), thawed frozen red raspberries,
Reserving syrup. ( Remember—save syrup.)
2. In small saucepan, stir together 2/3 cup reserved syrup, 1/4 cup red current
Jelly or Raspberry Jam and 1 tablespoon cornstarch.
Cover, over low heat, stirring constantly, until thickened and clear.
4. Stir raspberries & then stir in raspberries. About 1½ cups.
Top the chilled dessert glasses of chocolate mousse with the above and serve them.
(Be humble with the compliments that follow)
Caramelized Apples with Ice Cream
1½ cups sugar
- 3 tablespoons butter
- 1 teaspoon vanilla extract
- 3 Fuji apples, peeled, corned and cut into eighths
- Vanilla Ice Cream
1. Pour sugar into large skillet
2. Heat over medium-low heat until sugar begins to melt
3. Continue to heat until syrup turns pale amber color
4. Swirl in butter and vanilla extract
5. Add apples to caramel syrup. Stir to coat evenly. Stir syrup to dissolve any limps of sugar
6. Cover skillet and continue to cook over low heat
7. When apples exude juices (about 5 minutes),
Uncover and continue cooking until syrup is thick,
basting apples occasionally (about 10-15 minutes
8. Let apples cool slightly
To serve:; spoon caramel apples into dessert dish and top with scoop ice cream
(Makes about 12)
1 cup granulated sugar
- 2 teaspoons cinnamon
1 cup water
- 1/4 stick butter
- 2 tablespoons vegetable shortening
- 1 tablespoon sugar
- ½ teaspoon salt
- ½ cup white cornmeal
- ½ cup all purpose flour
- 2 large eggs
- Peanut oil for deep frying
1. In a 3-quart saucepan bring the water, butter, shortening, sugar and salt to a rolling boil.
2. Removed from heat, and stir in the cornmeal and flour all at once
3. Return to heat, and stir vigorously with a wooden spoon until a ball of dough forms
4. Remove from heat, and place the warm dough in the work bowl of a food processor with the metal blade.
5. Add the eggs, and process about 20 seconds until smooth and shiny.
6. Meanwhile, heat 3 inches of peanut oil in a deep heavy skillet to 375 degrees
7. Transfer dough to a pastry bag fitted with a No.5 star tip.
8. Pipe 8-to10-inch strips of dough into hot oil
9. Fry on both sides until golden brown and crisp
10. Drain on paper towels----drop in the cinnamon sugar
Don’t rush! Keep oil at constant temperature----do couple at a time
(1) add ½ teaspoon anise oil to batter with the flour and cornmeal step.
(2) add 2 tablespoons unsweetened cocoa and 2 tablespoons sugar with the egg step.
(3) dredge in just cinnamon sugar
(4) dredge in just plain powdered sugar
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Church of the Science of God
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