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Recipe Corrections

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Chocolate Cobbler -- September/October 2006

3/4 cup butter
1 1/2 cups flour
1 1/2 cups plus 3/4 cup sugar, divided
1 cup milk
2 teaspoons vanilla
7 tablespoons unsweetened cocoa powder
1 3/4 cups water

Preheat oven to 350 degrees. Melt butter in a 13 x 9-inch baking pan.

Mix together flour, 1 1/2 cups sugar, milk and vanilla. Pour into pan. Sprinkle 3/4 cup sugar and cocoa over flour mixture.

Pour water slowly over top. Bake 30 to 40 minutes.

Servings: Serves 6 to 8.
Pineapple Crumb Pie -- August 2006

Pie Crust:
5 cups flour
2 teaspoons salt
2 cups vegetable shortening
1 egg, slightly beaten
Milk
Pie Filling:
1 (20-ounce) can crushed pineapple
1/2 cup sugar
3 tablespoons clear gel
2 ounces water
Dash salt
Streusel:
1/2 cup flour
1/3 cup sugar
4 tablespoons butter

Preheat oven to 400 degrees.

For pie crust, combine flour and salt; cut in shortening. Put egg in cup; add enough milk to make 1 cup. Mix and roll. Put into 9-inch pie pan and flute edges.

For streusel, combine flour, sugar and butter to form crumbs.

For filling, mix pineapple, sugar, clear gel, water and salt in a saucepan. Cook until thick. Pour into unbaked pie shell. Top with streusel. Bake 10 minutes. Reduce heat to 350 degrees and bake an additional 40 minutes.

Servings: Serves 8.
Crust recipe will make 5 single crusts.
Lemon-Go-Lightly Cookies -- July/August 2006

2 cups flour
2 cups mashed potato flakes
1 cup sugar
1 cup brown sugar
3/4 cup butter, melted
1/2 cup chopped nuts
2 eggs
1 teaspoon baking soda
1 teaspoon grated lemon peel

Preheat oven to 350 degrees. In a large bowl, combine flour, potato flakes, sugar, brown sugar, butter, nuts, eggs, baking soda and lemon peel. Dough will be crumbly. Form single teaspoonfuls of dough into balls with hands; place 2-inch apart on ungreased cookie sheet.

Bake 10 to 12 minutes or until golden brown. Cool 1 minute and remove from cookie sheet.

Servings: Makes about 70.

 

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