It truly is the best.

Best Ever Pastry Shell

3 cups all purpose flour

1 1/2 cups Crisco

1 teaspoon salt

1 large egg

1 teaspoon white vinegar

5 tablespoons whole milk

With pastry blender, combine flour, Crisco and salt until mixture resembles coarse meal. In small bowl, mix egg, vinegar and milk; add to flour mixture, mixing only until dough holds together in a ball. Refrigerate for 1 hour. Roll out on floured waxed paper or pastry cloth. Turn onto lightly-greased pie plate. Trim to a 1-inch overhang and flute edges. Freezes well.

To bake, prick all over with fork. Bake at 400 degrees for 11 minutes or until lightly golden brown.

Makes 2 10-inch deep-dish pie shells

These pie shells freeze well for up to a month.

Reprinted with permission from the Junior League of Denver, Crème de Colorado Cookbook, ©1987

measuring dry ingredients,

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A superbly yummy treat for a special occasion.

Chocolate-dipped Strawberries

1 pound semi-sweet Baker's chocolate

1 quart strawberries

Grate, chop or process the chocolate so that it will melt more evenly and quickly. Divide into two equal portions. Melt half the chocolate in a deep, narrow bowl which fits into another bowl or pan with two inches of water in the bottom. The water is not boiling, but is hot enough that when you dip your fingers into it, you most remove them almost instantly. Stir the chocolate constantly while it is melting. Be very careful to avoid getting even a drop of water in the chocolate while you are stirring. Melted chocolate should fall from spatula in a thin, even stream. Test this by pouring a spoonful onto a waxed paper square. You will hear it making droplets if it is not quite finished.

When the first batch of chocolate is melted, remove it from over the water. The water should have cooled somewhat. Now, in a second container, melt the second half of the chocolate over the slightly cooler water, stirring constantly. Combine the two chocolates. Have clean, absolutely dry, perfect strawberries with their hulls intact ready on a sheet of waxed paper on a baking sheet. Dip the biggest berries first, because they will need deep chocolate if they are to be covered properly. Leave the very top of the berry (about a quarter inch below the hull) uncovered.

Work quickly, before the chocolate hardens. Remove any excess chocolate from the bottom by brushing the strawberries against the side of the bowl or cup that holds the melted chocolate. If you have trouble holding the berry for dipping, insert a toothpick in the area where the stem would be. Place chocolate-dipped berries on waxed paper and refrigerate to firm chocolate and to store. Plan to eat the strawberries within a day or so after they are made.

Makes 36 berries

washing produce,

shaving chocolate,

 

 

Scotch heightens the flavor of chocolate most beautifully. We like the added surprise of hazelnuts (or walnuts, pecans, or almonds) in the center. Offer these when you’re serving a simple fruit dessert; they’ll make it very elegant.

Chocolate Scotch Truffles

1 1/2 pounds good-quality unsweetened chocolate

2 egg yolks

1 cup confectioners’ sugar

1/2 cup heavy or whipping cream

4 tablespoons (1/2 stick) unsalted butter

1/4 cup Scotch whiskey

30 whole shelled hazelnuts

1 cup sifted unsweetened cocoa powder, for dusting

Preheat the oven to 375 degrees. Place 10 ounces of the chocolate in a heavy saucepan, and melt over low heat. Remove the pan from the heat and set it aside. Combine the egg yolks and 1/2 cup of the confectioners’ sugar in a large bowl, and cream until well blended. Combine the cream, butter, and remaining 1/2 cup sugar in a medium-size saucepan and bring to a boil, stirring until the butter and sugar are thoroughly melted. Slowly pour the hot sugar mixture over the egg yolk mixture, whisking constantly. Mix thoroughly and set aside to cool slightly. Then stir in the melted chocolate and the Scotch; beat for 1 minute. Place the mixture in the refrigerator and chill until firm, 30 to 45 minutes.

Meanwhile, place the hazelnuts on a baking sheet and toast them in the oven for 15 minutes. Remove them from the oven and rub handfuls of nuts in a kitchen towel to remove the skins. Set them aside. Roll a spoonful of the chilled chocolate around each hazelnut to form a truffle about 1 inch in diameter. Set them on a baking sheet lined with waxed paper, and chill thoroughly in the refrigerator 2 to 3 hours. Melt the remaining 14 ounces chocolate in a heavy saucepan over low heat. Sprinkle a shallow dish generously with cocoa. Dip each truffle in the melted chocolate, covering it completely. Then lift it out with a fork and roll it in the cocoa. Arrange the truffles on the baking sheet again, and chill before serving.

Makes 40 truffles

Reprinted from The New Basics Cookbook by Julee Rosso & Sheila Lukins. Copyright © 1979, 1980, 1981, 1982 by Julee Rosso and Sheila Lukins. Reprinted by permission of Workman Publishing Company, Inc. All rights reserved.

measuring dry ingredients

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measuring butter/margarine

measuring liquid ingredients,

calibrating the oven,

combining ingredients,

boiling ingredients,

mixing batter,

whisking ingredients,

setting the timer,

toasting nuts,

 

 

Jim's mother JoAn always had the taste of home for her family, even though they might be living anywhere from Iran to Tanzania. JoAn revised her Aunt Flossie's Iowa farm recipe. Since ingredients were often hard to get, she came up with a wonderful dessert that was always accessible. Homemade taste away from home!

Homemade Ice Cream...Overseas

9 eggs

4 cups sugar

1/2 gallon evaporated milk

1 tablespoon vanilla extract

1/2 teaspoon salt

2 cups fruit of your choice (optional)

ice

rock salt

Whisk the eggs in a bowl until they froth. Add sugar gradually and continue stirring with a fork. Add the milk, vanilla and salt and stir gently. Add optional fruit. Pour the mixture into the canister of a crank ice cream maker. Alternate layers - 6 inches ice with 1 inch rock salt around the canister in the crack bin until it is full. Replace crank lid. Get one kid to sit on the lid while another kid cranks the ice cream maker. Every 10 minutes replace the ice that has melted. After 4 or 5 ice replacements, the crank should be difficult to turn. Check the ice cream. It should be frozen. Serve immediately.

Makes 1 gallon

cracking eggs,

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If you’ve never been caught with your hand in the cookie jar, then you haven’t had a cookie this good. Brown sugar adds a great flavor to these classic favorites.

Lacy Oatmeal Cookies

1 1/2 cups quick-cooking rolled oats

3/4 cup unbleached all-purpose flour

1/2 teaspoon ground cinnamon

1/2 teaspoon baking soda

8 tablespoons (1 stick) unsalted butter, at room temperature

1/2 cup (packed) light brown sugar

1/2 cup granulated sugar

1 egg

1 teaspoon vanilla extract

1/2 cup dried currants

1/4 cup chopped walnuts

Preheat the oven to 350 degrees. Lightly grease baking sheets. Toss the oats, flour, cinnamon, and baking soda together in a bowl. Cream the butter and both sugars together in a mixing bowl until light. Beat in the egg and vanilla. Then slowly beat in the dry ingredients, then the currants, and walnuts. Drop the batter by rounded teaspoonfuls, 2 inches apart, onto the prepared baking sheets and bake until golden, 10 minutes. Leave the cookies on the baking sheets for 2 minutes; then transfer them to wire racks to cool.

Makes 4 1/2 dozen cookies

Reprinted from The New Basics Cookbook by Julee Rosso & Sheila Lukins. Copyright © 1979, 1980, 1981, 1982 by Julee Rosso and Sheila Lukins. Reprinted by permission of Workman Publishing Company, Inc. All rights reserved.

 

measuring dry ingredients,

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dropping dough onto cookie sheet,

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I think the flavor of an orange-fleshed melon, such as cantaloupe, tastes best with berries, but base your choice on which melons look best at the supermarket. You can serve peeled melon wedges with berries spooned over them, but for a party I think it is nice to cut the peeled melon into bite-size chunks and arrange the fruit either in individual serving bowls or on a large platter from which guests can serve themselves.

Melon and Berry Platter

(part of Mardi Gras Breakfast)

2 large cantaloupe melons

2 or 3 pints fresh strawberries and/or raspberries or blueberries

Mint sprigs for garnish

Seed and peel melons and cut into bite-size chunks, cover, and refrigerate. Shortly before serving, pick over and rinse berries. Hull strawberries. If strawberries are very large, halve or slice them. Arrange melon chunks in bowls or on platter. Scatter berries over melon. Garnish with mint sprigs.

Makes 8 to 10 servings

Reprinted with permission from Breakfast with Friends by Elizabeth Alston ©1989 by Westport Publishing Group.

seeding and peeling melons,

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The ultimate, sinful cheesecake.

Pecan Praline Cheesecake

Crust

1 cup vanilla wafer crumbs

2 tablespoons sugar

4 tablespoons butter, melted

To prepare crust, combine crumbs, sugar and butter in small bowl. Mix thoroughly. Press onto bottom of 9-inch springform pan. Chill.

Filling

1 1/3 cups chopped pecans

3 tablespoons butter, melted

24 ounces cream cheese, softened

1 cup packed dark brown sugar

2 tablespoons all-purpose flour

3 extra-large eggs

1 teaspoon pure vanilla extract

Combine pecans and butter; spread evenly on baking sheet. Watching carefully, toast at 350 degrees until golden brown. Cool.

In large bowl, combine cream cheese, brown sugar and flour. Beat until light. Add eggs, one at a time, blending well after each. Stir in vanilla. Reserving 1/4 cup of pecans for topping, add remaining pecans to filling mixture. Pour filling over crust and bake at 325 degrees for 60 minutes. Turn oven off and allow cheesecake to cool in oven for 30 minutes. Loosen cake from rim of pan. When cake has cooled to room temperature, remove the rim.

Praline Topping

1 1/2 teaspoons sugar

1/4 cup packed dark brown sugar

2 tablespoon butter

1/2 teaspoon pure vanilla extract

To prepare topping, combine sugars, cream and butter in small saucepan. Heat to boiling, stirring until sugars dissolve. Cook over low heat to just under the soft ball stage, or approximately 225 degrees on a candy thermometer. Immediately remove from heat and cool slightly. Add vanilla and stir until creamy. Sprinkle reserved pecans on top of cheesecake and drizzle praline mixture over the pecans. Refrigerate at least 8 hours before serving.

Serves 12-14

Reprinted with permission from the Junior League of Denver, Crème de Colorado Cookbook, ©1987

making bread crumbs,

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Walnuts add a wonderful crunchy texture to this sensational apple pie.

Sour Cream Apple Pie

1 9-inch deep-dish Best Ever Pastry Shell (page )

1 cup sour cream

1 large egg, lightly beaten

2 teaspoons pure vanilla extract

3/4 cup sugar

1/8 teaspoon salt

1/4 cup all-purpose flour

2 pounds Granny Smith apples. peeled, cored and thinly sliced

Prepare pastry shell and set aside. In large bowl, combine sour cream, egg, vanilla, sugar, salt and flour, stirring until well blended. Stir in apples. Pour into unbaked pastry shell. Bake at 425 degrees for 10 minutes. Reduce heat to 350 degrees and bake an additional 30 minutes.

Topping

1/3 cup all-purpose flour

1/4 cup sugar

1/4 cup packed light brown sugar

2 1/2 teaspoons ground cinnamon

3/4 cup chopped walnuts

6 tablespoons unsalted butter, chilled and cut into pieces

Combine all topping ingredients, blending until mixture resembles coarse meal. Spoon topping over pie and bake at 350 degrees for an additional 15-20 minutes or until filling is bubbly.

Serves 6-8

Reprinted with permission from the Junior League of Denver, Crème de Colorado Cookbook, ©1987

measuring dry ingredients.

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All the girls would hover about the door of my dormitory room when I got a package from my mother Jewel. Would it have the cookies in it? She made the best! First layer...Russian tea. Then popcorn. Then Tootsie pops. And then an Old Maine Trotters shoebox of Texas Ranger Cookies. Prayers answered.

Texas Ranger Cookies

1 cup shortening

1 cup white sugar

1 cup packed brown sugar

2 eggs

1 teaspoon vanilla

2 cups flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

2 cups quick-cooking oatmeal

2 cups cereal of your choice

1 cup shredded coconut

1 cup nuts, chopped

Preheat the oven to 350 degrees. In a large bowl, cream the shortening, white sugar and brown sugar together. Add the eggs one at a time, stirring after each. Add the vanilla and blend well. vanilla until smooth. Sift the flour, soda, baking powder and salt together in a separate bowl. Then add to the creamed mixture. Mix well. Then add the oatmeal, cereal and coconut and mix. You might even want to knead it with your hands. The dough will be quite crumbly. Mold it between your palms into balls the size of a walnut. Place on a greased cookie sheet about 2 inches apart and press slightly with the heal of your hand. Bake for 10-12 minutes. Cool for 5 minutes on a rack.

Makes 5 to 6 dozen.

I like these cookies a little softer. The harder ones that have cooked a little longer are perfect for hikes or car trips. They even freeze well.

measuring dry ingredients,

cracking eggs,

measuring liquid ingredients,

chopping nuts,

calibrating the oven,

mixing batter,

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setting the timer,

spatula of the cookie sheet,