Titan Tastings Cookbook
g n i v i g s k n a h T A s a m t s i r h C d n a n o i t c e l l o C
Breads and Appetizers Corny Corn Bread
From the Smith Family Kitchen 2 Boxes Jiffy Corn Muffin Mix 2 eggs 1 can creamed corn 1 80z. container sour cream 1/2 stick butter Preheat oven to 350 degrees. Spray PAM on 9x9 pan. Melt butter in a mixing bowl and add all the other ingredients. Mix well and pour into pan. Bake for about 40 minutes or until top is golden brown
Grandmotherâ€™s Prize Winning Apple Bread From the Oâ€™Brien Family Kitchen 1/2 cup butter or maragrine 3/4 cup light borwn sugar, packed 2 eggs, lightly beaten 1/4 cup buttermilk 3/4 cup whole wheat flour 3/4 cup all purpose flour 1/4 teaspoon salt
3/4 teaspoon baking soda 3/4 teaspoon baking powder 1 teaspoon vanilla 1 cup chopped walnuts TOPPING 1-2 teaspoons sugar 1/4-1/2 teaspoon cinnamon
Preheat oven to 350 degrees. Grease and flour a 10 x 5-inch loaf pan. Cream butter or margarine and brown sugar in a large mixng bowl. Gradually, add eggs and buttermilk; blend well. Place flour, salt, soda, and baking powder in a small mixing bowl, fluff wiht a fork to mix all ingredients. Add flour to creamed mixture. Stir in vanilla, apples, and nuts. Pour batter into pan and sprinkle with a mixture of cinnamon sugar. Bake 40 to 45 minutes or until center springs back when pressed gently. Yields 1 loaf.
Honey Brie Spread
From the Smith Family Kitchen 1 (14 oz.) round Brie Cheese 1 (10 oz.) can refrigerated crescent roll dough 1 1/2 cups honey 1 1/2 cups peacan or walnuts halves 1/4 cup cranberries Preheat the oven to 375 degrees. Unwrap the wheel of Brie and crescent rolls. Unroll the crescent roll dough, and wrap around the Brie. Press seams together to seal in the choose. Place in 9x9 inch baking dish. Sprinkle pecan hales over the top, and drizzle honey over the whole thing. Bake for 30 minutes in the preheated oven, until golden brown and cheese is soft. Serve with apple slices or crackers.
Side Dishes Green Bean Casserole
From the Erbs Family Kitchen 1/3 stick butter 1/2 cup diced onions 1/2 cup sliced fresh mushrooms 2 cups sliced green beans 3 cups chicken broth 1 (10 3/4 oz.) can cream of mushroom soup 1 (2.8 oz.) can French-fried onion rings Pinch Garlic powder, salt and petter 1 cup grated cheddar Preheat oven to 350 degrees. Melt the butter in a large skilled. Saute the oninos and mushrooms in the butter. Boil the green bean in chicken broth for 10 minutes and drain. Add the green beans, mushroom soup, onion rings, and seasonings to taste, to the onion mixture. Stir well. Pour into a greased 1 1/2 -quart baking dish. Bkae for 20 minutes. Top the casserole with the cheddar and bake for 10 minutes longer, or until the cheese is melted.
Senator Russell Sweat Potatoes From the Cathcart Family Kitchen 3 cups sweet potatoes, mashed 1 cup granulated sugar 2 eggs 1 tsp.vanilla ½ cup milk ½ cup butter melted
TOPPING 1 cup brown sugar 1/3 cup flour 1 cup chopped nuts
Combine sweet potatoes, granulated sugar, eggs, vanilla, milk, and butter. Place in a greased casserole dish. Combine the sugar, flour, and nuts, sprinkle on top and dot with butter. Bake at 350 degrees for 30 minutes. *don’t put topping on until the night before putting in the oven
Desserts Saltine Toffee
From the Rizzo Family Kitchen 1.5 sleeves of saltine crackers 1 stick (4 oz) butter 1 cup packed brown sugar 2 cups chocolate chips Preheat the oven to 350 degrees. Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray. Arrange the crackers in a single layer on the baking sheet so that there are no empty spaces in between them. Crush any remaining crackers into small crumbs and set aside for now. Place the butter and brown sugar in a small saucepan over medium-high heat. Stir while the butter melts, and bring the mixture to a rolling boil. Once boiling, carefully pour the sugar-butter mixture over the crackers on the baking sheet in an even layer, trying to cover most of the crackers. If you miss some spots, don’t worry as the toffee will spread in the oven. Bake the toffee crackers at 350 degrees for five minutes, until the toffee is bubbling all over. Carefully remove the pan from the oven and allow to cool for one minute. Sprinkle the chocolate chips on top of the hot toffee, and allow them to sit for one minute to soften and melt. Once softened, use an offset spatula or knife to spread the melted chocolate over the entire surface of the toffee in an even layer. While the chocolate is still sticky, sprinkle the top with the reserved crushed crackers. Refrigerate the pan to set the toffee and chocolate for about 30 minutes. Once set, break into small uneven pieces by hand, and enjoy! Store uneaten saltine toffee in an airtight container for up to a week.
Chocolate Cream Pie
From the Franklin Family Kitchen 1 1/2 cups sugar 1/2 reaspoon salt 3 cups half and half milk 1 tablespoon buttter 2 squares unsweetened chocolate MERINGUE: 3 egg whites 6 tablespoonss sugar
3 tablespoons cornstarch 3 egg yokes (slightly beaten)
1/4 teaspoon cream of tartar 1/2 teaspoon of vanilla
Mix sugar, cornstarch, and salt in pan. Gradually stir in milk and add butter. Cook on medium heat, stirring constantly until thickens and boils (boil 1 minute). Remove from heat and gradualy stir at least 1/2 hot mixture into beaten egg yokes. Blen this mixture back into the hot mixture in pan. Boil 1 minute more stirring constantly. Remove from heat. Blend in vanilla and pour into 1-9 inch baked pie shell. If meringue is desired, beat 3 egg whites with 1/4 teaspoon cream of tartar and 1/2 teaspoon vanilla until soft peaks form. Gradually add 6 tablespoons of sugar, beat until stiff peaks from and all the sugar is dissolved. Spread on pie sealing to pastry. Bake is moderate oven for 12 to 15 minutes at 350 degress until golden. Cool. Refrigerate.
Pumpkin Chocolate Chip Cookies From the Starling Family Kitchen 1 cup (2 sticks) unsalted butter, softened 1 cup light brown sugar 1 teaspoon vanilla extract 3 cups all-purpose flour 1/2 teaspoon salt 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves Nonstick cooking spray or parchment paper
1 cup white sugar 2 large eggs 1 cup canned pumpkin puree 2 teaspoons baking soda 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 2 cups (12-ounce bag) milk chocolate chips, not semisweet
Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper. Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.
Brought to you by Samantha Smith and the Trinity Press Staff