Ingredients

1-1/4 cups all-purpose flour
1/4 teaspoon salt
1/3 cup shortening
4 to 5 tablespoons cold water
1 6-ounce package (1 cup) semisweet chocolate pieces
1 tablespoon butter
1 8-ounce package cream cheese, softened
2 tablespoons orange liqueur
1/4 cup sifted powdered sugar
1 quart whole strawberries, rinsed and stems removed
1 cup mixed berries, such as blueberries and raspberries
2 tablespoons red currant jelly
1/2 cup whipping cream
2 tablespoons sifted powdered sugar
1/2 teaspoon finely shredded orange peel

Directions

1. For the pastry, stir together all-purpose flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon of water at a time, until flour mixture is moistened. Form dough into a ball. On a floured surface, roll dough into a 12-inch circle. Ease dough into a 9-inch pie plate. Trim to 1/2-inch beyond edge of plate. Fold under extra dough. Crimp edge. Prick bottom and sides of pastry. Line with a double thickness of foil. Bake in a 450 degree F oven 8 minutes. Remove foil. Bake 5 to 6 minutes more or until golden. Set aside.

2. In a saucepan combine chocolate and butter. Heat and stir over medium-low heat until melted. Add cream cheese and liqueur. Heat and stir until combined. Remove from heat. Stir in the 1/4 cup powdered sugar. Spread in baked pastry shell.

3. Arrange strawberries and mixed berries on filling, placing strawberries stem ends down. Melt
jelly; brush over berries. Cover; chill for 4 hours.

4. To Serve: Let pie stand at room temperature for 30 minutes. Beat whipping cream with the 2
tablespoons powdered sugar and the orange peel until soft peaks form. Spoon or pipe whipped
cream into center of pie.

Makes 12 servings.

Originally posted 2009-02-06 22:42:58. Republished by Old Post Promoter

Ingredients

3/4 cup packed brown sugar
3/4 cup butter or margarine — softened
1/4 teaspoon maple extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup chopped pecans

Directions

Beat brown sugar, butter and maple extract in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, baking powder and salt. Stir in pecans. Shape into roll, 12 inches long. Wrap and refrigerate about 2 hours or until firm.

Heat oven to 375º. Cut roll into 1/4-inch slices. Place 2 inches apart on ungreased cookie sheet. I prefer cooking them on parchment paper for easy removal and fast clean-up. Bake 8 to 10 minutes or until edges are golden brown. Remove from cookie sheet to a wire cooling rack.

Originally posted 2009-02-08 16:31:18. Republished by Old Post Promoter

Ingredients

2 ¼ cups sifted cake flour
1 teaspoon salt
1 teaspoon baking powder (double action)
¾ teaspoon soda 1/2 teaspoon cloves
½ teaspoon cinnamon
¼ teaspoon nutmeg
1 cup granulated sugar
¾ cup brown sugar
¾ cup shortening
1 cup buttermilk
⅔ to ¾ cup eggs, unbeaten (3 medium)

Directions

Mix and sift flour, salt, baking powder, soda, spices and granulated sugar.

Add brown sugar, shortening and buttermilk.

Beat vigorously 2 minutes.

Add unbeaten eggs and beat 2 minutes.

Bake in 2 greased and floured 9-inch layer cake pans, 30 to 35 minutes in moderate oven (350° F.).

Remove from pans, cool and frost between layers and over top and sides with vanilla flavored double boiler frosting.

Originally posted 2009-02-25 02:18:04. Republished by Old Post Promoter