1/4 c. butter
1 c. sugar
1/2 c. milk
2 eggs
2 sq. melted chocolate
1 c. pastry flour (Wondra)
1 tsp. baking powder
1 tsp. vanilla
Cream butter.
Add sugar slowly, then the beaten egg yolks.
Melt chocolate and add flour and baking powder sifted together, alternating with milk.
Add vanilla and fold in stiffly beaten egg white.
Bake in greased muffin pan
try 10
minutes at 350 degrees.
Dunedin, Florida
155324
CHEESECAKE
CUPCAKES
3 pkgs. (8 oz. each) cream cheese
5 eggs
1/2 c. butter or margarine
1 1/2 tsp. vanilla
3/4 c. sugar
1 can cherry or blueberry pie filling
1 pt. sour cream
2 tsp. sugar
1/2 tsp. vanilla
Mix well with beater the first 5 ingredients.
Pour into 24 lined cupcake pans. Bake at 300 degrees for 40 minutes.
Remove from oven and cool 5 minutes.
A
dent will form in the center.
Fill the dent with the pie filling (or thickened berries).
Top with sour cream mixed with sugar and vanilla.
Bake for another 5 minutes.
San Diego, California
155325
CHESS
TARTS
PASTRY:
2 c. flour
1/2 tsp. salt
1/2 tsp. baking powder
2/3 c. shortening & 2 tbsp. melted butter or margarine
5 to 7 tbsp. cold water
1 tsp. vinegar
Mix dry ingredients.
Cut in the shortening and butter.
Combine 5 tablespoons water and the vinegar and add to form dough.
If more cold water is needed, add the extra 1 or 2 tablespoons.
Use walnutsized bits of dough and press into greased gem pans (2 inch) or muffin tins to form a shell.
Refrigerate a few hours or overnight.
Add filling and bake at 350 degrees for 25 to 30 minutes.
This should make about 22 small tarts or 12 muffin sized tarts. FOR FILLING:
1 c. chopped walnuts
1/2 c. raisins or chopped dates
2 eggs
3/4 c. sugar
1/3 c. butter, melted
1 tsp. vanilla
Pour over nuts and raisins.
Bake and remove carefully after 10 minutes.
San
Diego, California
155326
DUMP
CAKE
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