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Welcome, to Inter-Bike's Café where the food is always cooking! Yes,
Hey! Join in the fun and tasteful excitement, send us your recipes we'll get them up here for the world to see and try, so don't be shy send them to: fatboy@chef-fatboy.com and while your at it stop by our website for even more awesome Biker, Wild Game and Dessert recipes at: : http://www.chef-fatboy.com
Ride safe and always EAT WELL!
Chef Fat Boy & Melody
Juicy Grilled Hamburgers
Submitted by: Taylor Clarke, GA.
Ingredients:
1 lb. lean ground beef
3 tbsp. chopped onions
3 tbsp. catsup
1 tbsp. Worcestershire sauce
1 tsp. salt
1/4 tsp. pepper
Dash of Tabasco sauce
Directions:
Mix all ingredients together well and place covered mixture in the refrigerator for several hour to marinate, before grilling. Form hamburger patties in a dish with vertical sides to eliminate a thin dried edge when cooked.
Grilled Hamburgers with Sour Cream and Herbs
Submitted by: Glen Bowles, KY.
Ingredients:
2 2/3 lb. lean ground beef
1/4 c. sour cream
1 tbsp. minced fresh thyme or 1 tsp. dried, crumbled
1 tbsp. minced fresh parsley
1 tsp. minced fresh rosemary or 1/4 tsp. dried, crumbled
3/4 tsp. pepper
8 hamburger buns
Directions:
Thoroughly combine first 6 ingredients in medium bowl. Shape beef mixture into eight 1 inch thick patties. Cover and chill at least 1 hour and up to 8 hours.Prepare barbecue (medium-high heat). Place burgers on grill. Cover grill and cook burgers 4 minutes. Turn burgers. Cover grill and cook burgers to desired doneness, about 4 minutes for medium-rare.
Billy’s Grilled Hamburgers
Submitted by: Bill Abner, AZ.
Ingredients:
1 lb. ground meat (to make 4 patties)
1/2 tsp. dried onion
1/2 tsp. garlic
Pepper as per taste
Directions:
Knead onion, garlic and pepper into meat to mix thoroughly. Divide into portions, make patties (i.e. 1/4 pound or 1/2 pound each). Grill on fairly hot grill.
Marie’s Stuffed Grilled Hamburgers
Submitted by: Marie Bay, MASS.
Ingredients:
1 lb. lean ground beef
1 tsp. seasoned salt
1/2 tsp. seasoned pepper
Stuffing:
Grated cheese
Diced chili peppers
Butter with pinch of herbs
Cooked, crumbled bacon
Crushed pineapple
Chopped bell pepper
Bean sprouts
Directions:
Combine ground beef with salt and pepper. Shape into 8 patties. Place desired stuffing mixture on four patties. Top with remaining patties. Seal edges by pressing together. Grill over hot coals.
BBQ Beef in Foil
Submitted by: Mary Ann Keck, RI.
Ingredients:
2 lbs. round steak or boneless chuck
Olive oil
4 med. onions, quartered
4 med. carrots
Sauce:
1/2 sm. onion, finely chopped
1 clove garlic, crushed
2/3 c. ketchup
2 tbsp. wine vinegar
2 tbsp. olive oil
1 tsp. Worcestershire sauce
Directions:
Brush meat on both sides with oil and grill until well browned on both sides. Place meat on double sheet of tinfoil big enough to fold over meat. Add onions and carrots and coat with sauce. Fold foil over roast and cook on hot coals; grill 45 minutes. For sauce, combine all ingredients in a screw top jar. Cover and shake vigorously until blended well. Allow to stand in refrigerator several hours before use for best flavor.
Saucy Foiled Fillets
Submitted by: Mary Ann Keck, RI.
Ingredients:
2 lbs. fish fillets or steaks
Salt and pepper to taste
1 sm. green pepper, diced
1 sm. onion, sliced
1 1/2 c. barbecue sauce, ketchup or tomato sauce
2 tbsp. butter
6 tbsp. grated Parmesan cheese
Directions:
Divide fish into 6 equal portions. Place each portion on a square piece of aluminum foil; season with salt and pepper. Top each with green pepper, onion, and about 3 tablespoons barbecue sauce. Dot with butter and sprinkle each with 1 tablespoon Parmesan cheese. Seal each packet securely. Place foil packets on a cookie sheet and bake at 350 degrees for 20 minutes or until fish flakes easily. Serves 6.
BBQ Steak in Foil
Submitted by: Denny Peyman, NH.
Ingredients:
8-10 oz. Sirloin tip steak (per serving)
2 tablespoons Kraft Classic Barbecue Sauce
1 onion, chopped
1 clove garlic, minced
1/2 green pepper, seeded, chopped
1 tablespoon butter or olive oil
2 18 inch squares heavy duty foil
salt, pepper and garlic powder
Directions:
Cut the sirloin tip steak into 1 inch cubes. Season with salt, pepper and garlic powder. Place steak cubes in center of foil (shiny side of foil facing inward) and cover with remaining ingredients. Wrap up into a foil packet or envelope, with seam facing up and with a secure, double fold to retain juices within the packet. Place over sizzling hot coals and cook for an hour or less, according to desired doneness. Serve with buttered and grilled bulky rolls. Optional: add a few cubes of your favorite (melting) cheese to the packet. Fresh mushrooms and a few spoonfuls of condensed mushroom soup make another nice variation.
Sara’s Spicy Sausage Kabobs
Submitted by: Sara Lainhart, NJ.
Ingredients:
1 to 1 1/2 lbs. smoked sausage, sliced 1-inch thick
1 (8 oz.) bottle Italian salad dressing
One or more of the following vegetables: Cherry tomatoes Zucchini Fresh mushrooms New potatoes (tenderize in boiling water 3-5 minutes)
Directions:
Build skewers alternating sausage and vegetables. Dip kabobs into salad dressing. Grill or broil 4 minutes each side, basting frequently with remaining salad dressing.
Sweet and Sour Sausage Kabobs
Submitted by: Sara Lainhart, NJ.
Ingredients:
1 to 1 1/2 lbs. smoked sausage links, any variety, cut into bite-size pieces
1/3 c. honey
1/4 c. spicy brown mustard
1/4 c. vegetable oil
1 tbsp. soy sauce
2 cloves garlic, minced
1 tsp. ground ginger
2 med. bell peppers, cut into bite-size pieces (1 red, 1 green)
8 pearl onions (or small onion wedges)
8 mushroom caps
1 med. zucchini, cut into 1-inch pieces
Directions:
Prepare marinade by combining honey, mustard, oil, soy sauce, garlic, and ginger. Blend thoroughly. Add sausage links and vegetable pieces and stir. Marinate 1 hour or more, stirring occasionally. Assemble skewers by alternating sausage and vegetables as desired. Grill or broil 4 minutes on each side, basting with marinade, if desired. Save marinade to dip food in.
Mack’s Grilled Turkey Burgers
Submitted by: Steve “Mack” Evans, PA.
Ingredients:
1 lb. ground turkey
1/4 c. finely chopped onion
1 clove garlic, minced
1/2 tsp. salt
1/8 tsp. pepper
1/4 tsp. dried basil
1/8 tsp. dried thyme
1/8 tsp. rubbed sage
Vegetable cooking spray
Hamburger buns
Directions:
Combine first 8 ingredients; shape into four 4 inch patties. Coat grill rack with cooking spray. Place on grill over medium hot coals. Place patties on rack and cook 8 minutes on each side or until done. Serve on buns.
Mack’s Grilled Beer Hamburgers
Submitted by: Steve “Mack” Evans, PA.
Ingredients:
Patties:
2 pounds ground beef (1/4 lb. Per burger)
Worcestershire sauce (a tsp. or two per patty)
Seasoning salt (Lowry’s is very good)
Directions:
Shape fresh or completely thawed meat into patty shapes. Press down in the middle with your thumbs to thin them a bit in the center, as burgers shrink a bit and plump up in the middle. Splash on the Worcestershire sauce and seasoning salt. A little pepper is also tasty, though some people like pepper and some do not.
The Beer Sauce:
1/2 can beer (your favorite)
3 tbsp. steak sauce (the thick type like Heinz)
1 tbsp. sugar
1/3 cup ketchup
1 tbsp. mustard
1/2 tsp seasoning salt (same as used in the meat)
Directions:
Stir all the sauce ingredients up in a sauce pan and then heat on low until you have a nice blend that is thickened and looks like slathering sauce.
Denis’s Grilled Onion Burgers
Submitted by: Denis Clarke, NH.
Ingredients:
2 pounds of ground beef
1 pack of dry onion soup mix
4 TBS Worcestershire sauce
Directions:
Use fresh ground beef or make sure the meat is completely thawed. If the meat is somewhat frozen or thawed in the microwave, it doesn’t want to hold together as well on the grill. Sprinkle the onion soup and Worcestershire sauce on the meat and mix it in. This works best using your hands. You’re going to have to touch the meat later anyway. Divide the meat mixture in half, half again and so on until you have eight burgers. These will be quarter pound burgers and fit well on small buns. If you use big buns, then shape out for six burgers rather than eight. Grill over medium heat until done. The time varies, but it usually takes me twenty minutes to do burgers when the grill is going steady.
Pineapple Juice Hamburger Marinade
Submitted by: Marci Fredricks, CT.
Ingredients:
Juice from 1 can of pineapple rings
½ cup Italian dressing zesty
1 tbsp. honey
1 tsp cinnamon
dash of seasoning salt and pepper (not a lot)
Directions:
Mix all ingredients and pour over raw burgers. Let the hamburgers sit an hour or more or even overnight in the refrigerator. Cover the burgers while marinating to hold in the moisture and tastes (and to keep the bugs out). Also, put the pineapple rings in a zip lock bag or Tupperware container, so the rings do not dry out. Grill the burgers as you would normally grill. Pop the pineapple rings on the grill right before the burgers come off. They only need to cook a few minutes. You want grill marks. When the pineapple rings have marks, they are hot and ready to top on the hamburgers.
Tom’s Grilled Tex-Mex Hamburgers
Submitted by: Tom “Boomer” Strong, FL.
Ingredients:
2 pounds ground beef
4 Tbsp. finely chopped onion
1 Tbsp. cilantro (fresh is best)
8 Tbsp. salsa (favorite brand or homemade)
1 Tbsp. hot sauce (any hot sauce is fine – go with a family favorite)
8 slices Pepper Jack cheese (or shredded Mexican mixed cheese)
8 buns
Toppings (salsa and other favorites)
Directions:
Mix the ground beef, onion, cilantro, salsa and hot sauce. It’s easiest to do the mixing by hand. Shape 8 burgers of equal size. Press the center down a bit, so the burgers do not puff up too much in the center. Heat grill to medium and put burgers on. Cook until the grease runs clear – or until desired doneness. Right before the burgers are done, place slices of Pepper Jack cheese on top of each burger or sprinkle on some Mexican mixed cheese. It only takes a few seconds for the cheese to melt. Serve on buns with salsa and other toppings. For those who love hot food, have some hot sauce to splash on the burgers too. While you’re heating up the grill, put some nacho chips on the grill. Those are delicious and take only seconds to heat up. Everyone enjoys munching on the chips while the burgers are cooking.
Angels on Iron Horse’s
This is their Biking Event camping favorite!
Submitted by: Taz and Ms. Piggy, KY.
Ingredients:
1 Pack Hot dogs
12 oz. Uncooked Bacon
American Cheese, sliced
Toothpicks
Campfire Skewers (the kind with LONG handles)
Directions:
Split the hot dog without going all the way through. Tear strips of cheese and tuck into the slit. Wrap the entire hot dog with a slice of bacon and fasten with toothpicks. Roast over open flame or hot coals until bacon is crispy-tender and hot dog is heated through. Taz said they're even better if you smother them with chili!
Ms. Piggy’s Tin Foil Dinner
Submitted by: Ms. Piggy, KY.
Ingredients:
Hamburger
Carrots
Potatoes
Onions
Favorite Seasoning
Butter
Directions:
You have to go camping for this. You must have a campfire or stove. Take a piece of tin foil and lay it out in front of you. Take a piece of hamburger and lay it down on the tin foil. Take your veggies and surround your meat. Season with any seasoning. Add butter so not to stick. Set over campfire or stove to heat up your meal for about 30-45 min. or until meat is to liking. Take off fire and be careful to not burn ya self. Last but certainly not least, enjoy!
Taz’s Camp Roast Beef
Taz makes this on Friday nights at the camp ground, the boy’s love it!
Ingredients:
1 Large Beef Roast
½ to 1 Lb. Bacon
1/2 Cup Bourbon
1 Tsp. Garlic Powder
1 Tsp. Celery Salt
1 Tsp. Salt
1/2 Tsp. Black Pepper
Heavy Duty Aluminum Foil
Directions:
Tear a piece of foil large enough to hold roast and allow for air space, cup edges to hold liquids. Place the roast on the foil, pour bourbon over the top. Spice as indicated. Drape with bacon. Wrap with foil, leaving air space over the top. If using strong bourbon, light so alcohol burns off. Place on side of low fire. Cook time is about 20 minutes per pound. Works well in standard over at 350°.
Pat’s Chicken in a Bag
Submitted by: Pat Cassone, CT.
Ingredients:
2 to 3 lbs. Chicken Parts
1 Bottle Italian Salad Dressing
1 Tsp. Pepper
Directions:
Throw everything in the bag and put on outdoor grill for 35 min. I usually marinate first in plastic bag. To go with the dish, I use a separate foil bag or heavy duty foil to form bag for the veggies. No clean up and very easy while camping.
Panhead Tuna Treats
Submittede by: Leo “Panman” Tincher, FL.
Ingredients:
1 can Tuna (packed in water)
1/2 cup Grated Swiss Cheese
1 Tbsp Chopped Parsley
2 tsp Fresh Lemon Juice
1/2 cup Mayonnaise
Whole Lettuce Leaves
Toothpicks
Directions:
Mix tuna, cheese, parsley, lemon juice, and fat-free mayonnaise together in a bowl & chill. Lay whole lettuce leaves out flat. Spoon tuna mixture onto the lettuce leaves and roll them up in a jellyroll fashion. Use the toothpicks to keep the treat rolled up. Serve immediately.
Grilled Marinated Flank Steak
Submitted by: Fred Callahan, OH.
Ingredients:
Flank Steak (1-2 lbs feeds 2-3 people)
1 cup soy sauce
4 garlic cloves
1 cup olive oil
1/2 cup vinegar
2 Tbsp. sugar
2 Tbsp. honey
Pinches of salt and pepper
1/2 tsp. each of thyme, parsley, oregano
Hot sauce (optional to taste)
Directions:
Crush garlic cloves then combine in coverable bowl with other ingredients. Place flank steak into marinade and cover bowl. Grill and slice thinly. Serve with mushrooms, peppers (red, yellow or green), onions that have been steamed in tin foil on the grill with olive oil, salt and pepper. Condiments include hot sauce and/or homemade BBQ sauce.
Crusty’s Grilled Salmon
Submitted by: Capt’n Crusty, FL.
Ingredients:
1 1/2 lbs. salmon
1/2 soy sauce
1/2 cup olive oil
4 cloves chopped garlic
Directions:
Combine oil, soy sauce and garlic and marinate salmon for 1 hour. Cook salmon over the fire and you're in for a taste bud treat. Use the same ingredients and marinate some of your favorite veggies and cook them over the fire for a wonderful side to go with the salmon.
Lesa’s Roasted Chicken and Veggies
Submitted by: Lesa Combs, KY.
Ingredients:
1 lg. whole head garlic
1 (3 1/2 lb.) broiled-fryer chicken, cut up
4 med. red potatoes
3 sm. zucchini (about 8 oz. each)
2 med. yellow peppers
1 med. red pepper
6 jumbo mushrooms
2 tbsp. olive oil
1 tbsp. chopped fresh rosemary or 1 1/2 tsp. crushed
2 tsp. salt
1/2 tsp. black pepper
Directions:
Prepare oven to 425 degrees. Remove any loose papery skin from garlic. Separate garlic head into cloves. In large roasting pan, place garlic cloves and chicken pieces, skin-side up. Bake, uncovered, 15 minutes. Cut each unpeeled potato in half. Slice yellow and red peppers lengthwise into thirds. Slice zucchini crosswise in half; cut mushrooms in half. In bowl, toss potatoes, zucchini, peppers and mushrooms with oil, rosemary, salt and pepper. After chicken has baked 15 minutes, arrange vegetables around chicken. Bake 40 minutes. Baste with drippings until vegetables are tender and juice seems clear when chicken is pierced. To serve: Skim fat from drippings; discard. Into juice remaining, stir 1/2 cup water over medium heat; heat to boiling. Loosen any brown bits. Pour over dish. Let each person cut through garlic and spread over chicken and vegetables.
Gill’s Roasted Veggies
Submitted by: Gill Mash, TN.
Ingredients:
6 large potatoes, halved
6 large mushrooms
1 yellow pepper, sliced lengthwise in 1/4 inch strips
1 red pepper, sliced as above
2 red onions, peeled and quartered
2 sm. fennel bulbs, sliced 1/4 inch thick
2 med. zucchini, sliced 1/4 inch thick
2 tomatoes, quartered
1/3 c. olive oil
1/2 c. fresh herbs
Thyme, oregano, basil, salt and pepper to taste
Directions:
Preheat oven to 375 degrees. Arrange vegetables in a large baking dish. Sprinkle on oil, herbs, salt and pepper and toss to coat evenly. Bake uncovered 30 minutes. Raise oven temperature to 425 degrees and roast 15 minutes more. Serves 6-8.
Desserts from Melody!
My Ultimate Sugar Cookies
Submitted by: Ginnie Stall, VA.
Ingredients:
3/4 cup Golden Crisco or Butter-flavored Crisco (shortening)
1 cup granulated sugar
2 eggs
1 tsp vanilla
2-1/4 cups all-purpose flour
1-1/2 tsp baking powder
1/4 tsp salt
Colored decorations or icing
Directions:
Cream Crisco, sugar, eggs and vanilla in large mixer bowl at medium speed of electric mixer until light and creamy. Combine flour, baking powder and salt. Add to creamed mixture, mixing on low speed until well blended. Cover dough and chill 1 hour, if desired, for easy rolling. Preheat oven to 375°F. Roll half of dough at a time. Roll out dough on lightly floured surface to 1/4-inch thickness. Using a cookie cutter, cut in desired shapes. Place on ungreased baking sheets. Roll leftover pieces. Sprinkle with colored decorations or leave plain to decorate when cool. Bake at 375°F for 8 to 10 minutes, or until edges are light brown. (Time will vary with cookie size.) Cool slightly, then remove to cooling rack.
Chocolate Chip Cookie Pie
Submitted by: Jill Kerns, NC.
Ingredients:
2 eggs
1/2 cup all-purpose flour
1/2 cup white sugar
1/2 cup packed brown sugar
1 cup butter, melted
1 cup semisweet chocolate chips
1 cup chopped pecans
1 (9 inch) pie shell
Directions:
Preheat oven to 325 degrees F (165 degrees C). In large mixing bowl, beat eggs until light and foamy. Add flour, sugar and brown sugar and beat until well blended. Blend in melted butter. Stir in chocolate chips and nuts. Pour into pie shell. Bake at 325 degrees F (165 degrees C) for 1 hour. Remove from oven. Serve warm with whipped topping or ice cream.
Apple-Cran-Cherry Oatmeal Cookies
Submitted by: Jearther Clark, SC.
Ingredients:
1 cup butter, softened
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground cardamom
1 1/2 teaspoons baking soda
2 cups packed dark brown sugar
2 cups applesauce
2 cups all-purpose flour
6 cups rolled oats
1 1/2 cups dried cherries
1 1/2 cups dried cranberries
Directions:
Cream butter or margarine, cinnamon, cardamom, baking soda, and brown sugar. Mix in applesauce. Gradually blend in flour, and then oats. Stir in dried. Let dough sit for one hour. Drop by teaspoonful onto ungreased baking sheet. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes, or until edges are slightly browned. Cool on wire rack.
Laura’s Chocolate Balls
Submitted by: Laura Toler, RI.
Ingredients:
2 eggs
2/3 cup white sugar
4 (1 ounce) squares unsweetened chocolate
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/3 cup all-purpose flour
2 3/8 cups ground almonds1/3 cup confectioners' sugar for decoration
Directions:
Beat eggs and sugar until light and fluffy. Grate squares of chocolate and add to egg mixture. Add remaining ingredients and beat well. Shape into a ball. Chill in refrigerator at least one hour. Shape chilled dough into small balls (about 3/4 inch in diameter). Roll each in sifted confectioners' sugar. Place balls on greased baking sheet and allow to dry in warm room (kitchen) for 4-5 hours. Bake at 475 degrees F (245 degrees C) for 3-5 minutes. Cool on baking pan for 10 minutes.
Lace Cookies
Submitted by: Tonya Tober, TN.
Ingredients:
1/2 cup light corn syrup
1/2 cup shortening
2/3 cup packed brown sugar
1 cup all-purpose flour
1 cup chopped pecans
Directions:
Preheat oven to 350 degrees F (175 degrees C). Prepare cookie sheets by covering with parchment. In a medium saucepan, heat the corn syrup, shortening and brown sugar over medium heat. Stir constantly until the mixture comes to a boil. In a small bowl toss together the flour and nuts; stir into the saucepan mixture, and remove from the heat. Keep the batter warm by setting over a pan of hot water. Drop by teaspoonfuls onto the prepared cookie sheets. Cookies should be at least 3 inches apart. Bake for about 5 minutes, until the center of the cookie is set. Let the cookies set before removing from the baking sheets.
Special Lemon Cookies
Submitted by: Emma Lee Day, OH.
Ingredients:
2 eggs
1/2 cup white sugar
5 tablespoons unsalted butter
3/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon vanilla extract
1/2 lemon, juiced and zested
1/3 cup confectioners' sugar for decoration
Directions:
In a large bowl blend eggs and sugar add butter and blend well. On low speed, blend in flour, baking powder, lemon, vanilla. Cover bowl with towel and let sit for one hour. Preheat oven to 375 degrees F (190 degrees C) and butter and flour cookie molds. Whisk batter then spoon into molds 3/4 full. Bake 10 minutes. Remove from molds and cool. Dust with confectioners' sugar.
Granny’s Melting Biscuits
Submitted by: Ann Sherman, Neb.
Ingredients:
1/2 cup butter, softened
3/8 cup white sugar
1 teaspoon vanilla extract
1 egg yolk
1 cup self-rising flour
2 tablespoons cornstarch
1/4 teaspoon salt
1/4 cup rolled oats
Directions:
Preheat oven to 375 degrees F(190 degrees C). Grease cookie sheets. Cream the butter and sugar until light and fluffy. Beat in the egg yolk and vanilla extract. Sift together the flour, cornstarch, and salt; stir into the butter mixture. Shape dough into 20 to 24 small balls, about 1/2 inch in diameter. Roll each ball in the oats and place about 2 inches apart on cookie sheets. Bake 15 to 20 minutes until golden brown. Let cool on wire rack. Store in an airtight tin.
Raspberry and Apricot Ruge
Submitted by: Tracy Tilton, Ill.
Ingredients:
1 cup butter, softened
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla extract
1/4 teaspoon salt
2 cups all-purpose flour
3/4 cup white sugar
1 cup chopped walnuts
3/4 cup dried apricots, chopped
1/4 cup packed brown sugar
1 1/2 teaspoons ground cinnamon
1/2 cup seedless raspberry preserves
1 tablespoon milk
Directions:
In large bowl, with mixer at low speed, beat margarine or butter with cream cheese until blended and smooth. Beat in vanilla extract, salt, 1 cup flour, and 1/4 cup sugar until blended. With spoon, stir in remaining flour. Divide dough into 4 equal pieces. Wrap each with plastic wrap and refrigerate until firm, at least 2 hours or overnight. To Prepare Filling: In medium bowl, with spoon, stir walnuts, apricots, brown sugar, 1/4 cup plus 2 tablespoons white sugar, and 1/2 teaspoon cinnamon until well mixed. Line 2 large baking sheets with foil and grease foil. On lightly floured surface, with floured rolling pin, roll 1 piece of chilled dough into a 9-inch round, keeping remaining dough refrigerated. Spread dough with 2 tablespoons raspberry preserves. Sprinkle with about 1/2 cup apricot filling; gently press filling onto dough. With pastry wheel or sharp knife, cut dough into 12 equal wedges. Starting at curved edge, roll up each wedge, jelly-roll fashion. Place cookies on foil-lined cookie sheet, point-side down, about 1/2 inch apart. Repeat with remaining dough, one-fourth at a time. Preheat oven to 325 degrees F (165 degrees C). In cup, mix remaining 2 tablespoons sugar with 1 teaspoon cinnamon. With pastry brush, brush ruge with milk. Sprinkle with cinnamon-sugar. Bake ruge at 325 degrees F (165 degrees C) on 2 oven racks about 30 to 35 minutes until golden, rotating cookie sheets between upper and lower racks halfway through baking time. Immediately remove ruge to wire racks to cool. Store in tightly covered container.
Apple Raisin Cobbler Pie
Submitted by: Fran Day, NJ.
Ingredients:
2 cups apple pie filling
1 cup raisins
1/4 teaspoon ground nutmeg
1/3 cup all-purpose flour
1/4 cup packed brown sugar
3 tablespoons butter, melted
3/4 cup chopped walnuts
1 (9 inch) prepared graham cracker crust
Directions:
Combine apple pie filling, raisins, and nutmeg in a bowl. Pour into crust. In another bowl, combine flour and brown sugar; cut in melted butter until mixture becomes crumbly. Stir in nuts. Sprinkle mixture over the top of the pie filling. Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes, or until top has browned.
Barry’s Hula Pie
Submitted by: Barry Knox, TN.
Ingredients:
1 (9 inch) prepared chocolate cookie crumb crust
1 quart vanilla ice cream, softened
1 (6.5 ounce) jar macadamia nuts, chopped
1 (12 ounce) jar hot fudge topping
1/2 cup heavy whipping cream, whipped
Directions:
Reserve 1/2 cup of the nuts and stir the remaining nuts into the ice cream. Fill the cookie shell and return to the freezer until firm. When ready to serve cover the top with fudge sauce, dollop with whipped cream and sprinkle with reserved 1/2 cup chopped macadamia nuts.
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