Recipes Included On This Page Raisin-Filled Cookies (Esther's) Raisin-Filled Cookies (Helen Davis) Red Beans and Rice Red Velvet Bread Pudding Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Raisin-Filled Cookies (Esther's) Recipe By : Esther Guyer Serving Size : 16 Preparation Time :0:00 Categories : Volume 12-12 Dec 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound light brown sugar 1 cup shortening 4 eggs 1 1/2 teaspoons salt 4 cups flour 2 teaspoons soda 2 teaspoons baking powder Filling For Cookies: 1 large package raisins -- chopped 1 1/2 cups sugar 1 1/4 cups water 2 teaspoons lemon juice 1 pinch salt 1 cup nuts -- chopped Cream sugar and shortening together. Add eggs one at a time, beating after each addition. Stir in remaining ingredients. Mix well. Roll in balls; place on greased cookie sheet and flatten very thin with a glass. Place teaspoon of filling (see below) on one cookie and place another cookie on top. Bake at 350F for about 15 minutes. Filling: Cook chopped raisins, sugar and water until thick. Add lemon juice and salt. Stir in nuts. Cool filling. Put two cookies together with this filling. Yields about 16 very large cookies, depending on the size of the balls. Note: Next time we make these we want to refrigerate the dough for at least an hour or overnight, so they do not spread out so much when baked. We made this recipe on December 19, 2009; they were very big but delicious. We also want to make Helen Davis' recipe for this cookie. Contributed to the FareShare Gazette by Art; 21 December 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 507 Calories; 19g Fat (33.6% calories from fat); 7g Protein; 80g Carbohydrate; 2g Dietary Fiber; 53mg Cholesterol; 301mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 3 1/2 Fat; 3 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Raisin-Filled Cookies (Helen Davis) Recipe By : Helen Davis Serving Size : Preparation Time :0:00 Categories : Volume 12-12 Dec 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup butter or margarine 2 cups brown sugar 2 eggs 1 teaspoon baking soda 1 tablespoon water -- boiling 1 teaspoon vanilla 4 cups flour Filling: 1 pound raisins 1/2 cup sugar -- white 1 tablespoon flour 1 cup water Cream butter and brown sugar. Add eggs and beat well. Pour boiling water over soda to dissolve. Add to creamed mixture along with vanilla and flour. Dough should be stiff (add flour if necessary). Chill dough. For the filling, cook ingredients until thick -- then cool -- set aside. Roll dough out thin and cut into rounds. Put 1 teaspoon of filling on round and top with another round. Seal edges. Bake for 10 - 12 minutes on ungreased cookie sheet in 375F oven. Notes: Helen Davis is Evelyn Ott's sister, a distant relative of Doris. Source: "Doub's Church Cookbook, 2006" Contributed to the FareShare Gazette by Art; 31 December 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Red Beans and Rice Recipe By : John Besh Serving Size : 6 Preparation Time :0:00 Categories : Volume 12-12 Dec 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 onions -- diced 1 green bell pepper -- seeded and diced 1 stalk celery -- diced 2 tablespoons bacon fat -- rendered 1 pound dried red beans -- kidney 2 smoked ham hocks 3 bay leaves 1/2 teaspoon cayenne pepper 3 scallions -- chopped salt and pepper -- to taste Tabasco sauce -- to taste Basic Louisiana White Rice (3 cups) 1 tablespoon chicken fat -- EVOO or butter 1 small onion -- minced 1 1/2 cups long-grain rice 3 cups chicken broth 1 bay leaf 2 pinches salt -- (1 to 2) In a heavy soup pot, over medium-high heat, sweat the onions, bell pepper and celery in the rendered bacon fat. Once the onions become translucent, add the kidney beans, ham hocks, bay leaves and cayenne, and add water to cover by 2 inches. Increase the heat and bring the water to a boil. Cover the pot, reduce the heat to low, and allow the beans to slowly simmer for 2 hours. Periodically stir the beans to make sure that they don't scorch on the bottom of the pot, add water if necessary, always keeping the beans covered by an inch or move of water. Continue cooking the beans until they are creamy and beginning to fall apart when they're stirred. Remove the meat from the ham hocks, roughly chop it and add it back to the pot of beans. Stir in the scallions, and season with salt, pepper and Tabasco. To serve, ladle beans over white rice. Make the rice: In a medium sauce-pan over moderate hat, sweat the onion in the fat, oil or butter until translucent, about 5 minutes. Pour the rice into the pan and stir for 2 minutes. Add the chicken stock and bring mixture to a boil. Add the bay leaf and salt. Cover the pan with a lid, reduce the heat to low; cook for 18 minutes. Remove the pan from the heat, fluff the rice with a fork, and serve. Source: "Chile Pepper Magazine, January 2010" NOTES : Adapted from John Besh's "My New Orleans: The Cookbook." Time is the key to making successful red beans. They need to cook slowly and well. Using flavorful fat is another secret. Keep the fat when you fry bacon, roasted chicken drippings, etc. A little bit adds big flavor. Contributed to the FareShare Gazette by Art; 18 December 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 729 Calories; 23g Fat (27.9% calories from fat); 41g Protein; 90g Carbohydrate; 21g Dietary Fiber; 86mg Cholesterol; 526mg Sodium. Exchanges: 5 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 3 Fat. Back to Recipe List * Exported from MasterCook * Red Velvet Bread Pudding Recipe By : Paula Deen Serving Size : 8 Preparation Time :0:00 Categories : Volume 12-12 Dec 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Red Velvet Cake: 2 cups sugar 1/2 pound (2 sticks) butter, at room temperature 2 eggs 2 tablespoons cocoa powder 2 ounces red food coloring 2 1/2 cups cake flour 1 teaspoon salt 1 cup buttermilk 1 teaspoon vanilla extract 1/2 teaspoon baking soda 1 tablespoon vinegar Bread Pudding Mix: 3 cups half-and-half 3 large eggs 1 large egg yolk 1 Pinch salt 1 teaspoon vanilla extract 8 ounces cream cheese, at room temperature 3/4 cup confectionery sugar Vanilla ice cream, for serving Preheat the oven to 350 degrees F. Greased 9 by 13 by 2-inch sheet pan. In a mixing bowl, cream the sugar and butter, beat until light and fluffy. Add the eggs 1 at a time and mix well after each addition. Mix cocoa and food coloring together and then add to sugar mixture; mix well. Sift together flour and salt. Add flour mixture to the creamed mixture alternately with buttermilk. Blend in vanilla. In a small bowl, combine baking soda and vinegar and add to mixture. Pour batter into the prepared sheet pan. Bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean. Remove from heat and cool completely. When the cake is cooled, cut into 1-inch cubes. Place cubes onto 11 by 17-inch cookie sheet. Place in oven for 10 minutes. Bread Pudding Mix: Combine the half-and-half, eggs, egg yolk, salt, and vanilla in a medium bowl. With an electric hand mixer in a large bowl, beat the cream cheese and sugar until smooth. Mix in the half-and-half mixture. Place the red velvet cubes in a large baking dish or 8 individual ramekins. Add the pudding mixture to the dish. Make sure the cake cubes are completely covered. Bake for about 30 minutes or until the pudding is set. Serve with ice cream. Contributed to the FareShare Gazette by Art; 23 December 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 389 Calories; 4g Fat (10.3% calories from fat); 8g Protein; 79g Carbohydrate; 1g Dietary Fiber; 160mg Cholesterol; 440mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 3 1/2 Other Carbohydrates.

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